Lemon Blueberry Mini Cheesecakes
These Lemon Blueberry Mini Cheesecakes are the perfect sweet and tart treat! With a buttery graham cracker crust, creamy lemon cheesecake and a swirl of blueberry, these mini cheesecakes are bursting with bright, tangy flavor. They’re perfect for a spring party, summer barbecues, or whenever you’re craving a light and refreshing dessert. Top them with a dollop of whipped cream and fresh blueberries for an extra-special touch!
Servings 18 cheesecakes
Calories 238kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs vanilla wafer crumbs can also be used
- 4 tablespoons salted butter melted
- 3 tablespoons light brown sugar granulated sugar can also be used
Mini Cheesecakes
- 1 ⅔ cup powdered sugar
- 1 tablespoon lemon zest
- 16 ounces cream cheese room temperature
- ½ cup sour cream or plain greek yogurt
- 2 tablespoons lemon juice about 1 lemon
- ½ teaspoon vanilla extract
- 2 large eggs
- 18 tablespoons blueberry pie filling a little more than a cup
Optional Garnishes
- whipped cream
- blueberry pie filling optional garnish
- blueberries
- mint
Instructions
Graham Cracker Crusts
- Preheat the oven to 325°F. Line two cupcake tins with 18 liners. Set aside.
- Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)1 ½ cups graham cracker crumbs, 3 tablespoons light brown sugar, 4 tablespoons salted butter
- Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.
- Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown. Remove from the oven and allow the crusts to cool completely.
Cheesecake Filling
- In a large bowl or the bowl of a stand mixer, combine the powdered sugar and lemon zest and beat for 2 minutes or until fragrant.1 ⅔ cup powdered sugar, 1 tablespoon lemon zest
- Add the softened cream cheese and beat on low speed until until light and fluffy, scraping down the sides of the bowl as needed, about 2 to 3 minutes.16 ounces cream cheese
- Add in the sour cream, lemon juice and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.½ cup sour cream, 2 tablespoons lemon juice, ½ teaspoon vanilla extract
- Add in the eggs, one a time, and mix just until combined. Do not over beat.2 large eggs
- Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full. Top with a tablespoon of blueberry pie filling and use a knife or a toothpick to gently swirl into the cheesecake.18 tablespoons blueberry pie filling
- Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don’t get over baked.
- Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
- Serve with whipped cream, fresh blueberries or additional blueberry pie filling and enjoy!whipped cream, blueberry pie filling, blueberries, mint
Notes
Storage Information
Tools and Equipment (affiliate links): Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, recipe tips and frequently asked questions.
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: To freeze, wrap the cheesecakes (without toppings) in a layer of plastic wrap and foil, then place in an airtight container or freezer-safe Ziploc bag. They can be frozen for up to 3 months. Thaw them overnight in the fridge before serving.
- Make Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the fridge, covered with plastic wrap, until ready to serve. Add toppings just before serving.
Tools and Equipment (affiliate links): Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 157mg | Potassium: 83mg | Fiber: 1g | Sugar: 21g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
