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Mini Lemon Blueberry Cheesecakes with blueberry swirl on a graham cracker crust.

Mini Lemon Blueberry Cheesecakes

Bright and creamy mini cheesecakes featuring tangy lemon and juicy blueberries in a buttery crust. Perfect for a quick dessert fix.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 2 hours 18 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups Graham cracker crumbs Or crushed cookies
  • 1/4 cup Unsalted butter, melted
  • 1/4 cup Granulated sugar
For the filling
  • 16 oz Full-fat cream cheese, softened At room temperature
  • 1/2 cup Granulated sugar
  • 1/2 cup Sour cream or plain Greek yogurt For tang
  • 2 tbsp Fresh lemon zest
  • 1/4 cup Fresh lemon juice
  • 1 tsp Vanilla extract
  • 3 large Eggs At room temperature
  • 1/4 tsp Salt
  • 1 cup Fresh or frozen blueberries If using frozen, do not thaw

Method
 

Preparation
  1. Preheat your oven to 325 F (about 163 C). Line a 12-cup muffin tin with paper liners.
  2. Make the crust: Stir together graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press about a tablespoon into each liner and bake for 5 minutes to set.
  3. Beat the filling: In a bowl, mix the cream cheese until smooth. Add sugar and beat until creamy. Then mix in sour cream, lemon zest, lemon juice, vanilla, and a pinch of salt. Blend until just combined.
  4. Add eggs one at a time on low speed to the mixture. Do not overmix to keep the batter velvety.
  5. Fold in blueberries gently. Sprinkle a few blueberries on top of each cheesecake for a decorative touch.
  6. Divide the batter among the cups and bake for 15-18 minutes, or until the centers are set with a slight jiggle.
  7. Cool for 20 minutes in the pan, then chill the cheesecakes in the fridge for at least 2 hours before unwrapping.

Notes

These mini cheesecakes freeze well. Wrap cooled cheesecakes in plastic once chilled to store in containers for up to two months. To thaw, place them in the fridge overnight or at room temperature for 30 minutes. Garnish with fresh berries or whipped cream before serving.