Mini Lemon Blueberry Cheesecakes (Printable)

Tangy lemon and sweet blueberry cheesecakes in bite-sized portions

# What You Need:

→ Crust

01 - 1 cup (100 g) graham cracker crumbs
02 - 2 tablespoons (25 g) granulated sugar
03 - 3 tablespoons (45 g) unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces (225 g) cream cheese, softened
05 - 1/3 cup (65 g) granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons (30 ml) fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/4 cup (60 g) sour cream

→ Blueberry Compote

11 - 1/2 cup (75 g) fresh or frozen blueberries
12 - 1 tablespoon (12 g) granulated sugar
13 - 1 teaspoon lemon juice

→ Garnish (optional)

14 - Fresh blueberries
15 - Additional lemon zest

# How-To:

01 - Preheat oven to 325°F and line a 12-cup muffin tin with paper liners
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners (about 1 tablespoon each), pressing firmly to form a crust
03 - Bake crusts for 5 minutes, then let cool slightly
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream
05 - Divide cheesecake batter among crusts
06 - Heat blueberries, sugar, and lemon juice over medium heat until berries burst, 3–5 minutes. Let cool slightly
07 - Swirl a spoonful of compote on top of each cheesecake. Bake for 15–17 minutes, until centers are just set
08 - Cool in pan for 30 minutes, then refrigerate at least 1 hour before serving
09 - Garnish with fresh blueberries and extra lemon zest if desired

# Expert Advice:

01 -
  • The combination of tangy lemon and sweet blueberries creates the perfect balance of bright and comforting flavors in every single bite
  • Individual portions mean everyone gets their own perfect cheesecake without the awkwardness of slicing and serving
  • You can make these a day ahead and they actually taste better after chilling, making them ideal for stress-free entertaining
02 -
  • Over-mixing after adding the egg can introduce air bubbles that cause the cheesecakes to puff up and then crack, so mix just until combined
  • The centers should still have a slight wobble when you remove them from the oven because they continue cooking as they cool
  • Room temperature ingredients blend together seamlessly, so plan ahead and set everything out about 30 minutes before you start mixing
03 -
  • Use a cookie scoop to portion the crust mixture and filling evenly for uniform cheesecakes that look professionally made
  • If your blueberries are quite tart, taste the compote and add another teaspoon of sugar before swirling it onto the cheesecakes

Return