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A delicious plate of Juicy Mini Lemon Blueberry Cheesecakes

Juicy Mini Lemon Blueberry Cheesecakes

These delightful mini cheesecakes feature a zesty lemon filling, a buttery graham cracker crust, and are crowned with a vibrant, juicy blueberry topping. Perfect for individual servings, they offer a burst of fresh flavors in every bite.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 4 hours
Total Time 52 minutes
Servings: 12 mini cheesecakes
Course: Cheesecake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Topping
  • 1 cup fresh blueberries Use ripe, plump blueberries for best flavor.
  • 1 tablespoon white sugar Granulated sugar for the blueberry topping.
  • 1 teaspoon lemon juice, freshly squeezed Adds a bright, tart flavor to the blueberry topping.
  • 1 teaspoon cornflour Thickens the blueberry topping.
  • 2 teaspoons water To dissolve the cornflour for the topping.
For the Graham Cracker Crust
  • 1 cup crushed graham crackers Forms the base of the cheesecake.
  • 3 tablespoons white sugar Sweetens the graham cracker crust.
  • 3 1/2 tablespoons butter, melted Binds the graham cracker crust together.
For the Cheesecake Filling
  • 16 ounces cream cheese, softened Ensure it's at room temperature for a smooth batter.
  • 1/2 cup white sugar For the cheesecake filling.
  • 1/4 cup freshly squeezed lemon juice Provides a vibrant lemon flavor to the filling.
  • 1 lemon Zest from 1 lemon Adds intense lemon aroma and flavor without extra liquid.
  • 1 teaspoon vanilla extract Enhances the overall flavor of the cheesecake.
  • 2 large eggs Room temperature eggs emulsify better into the batter.

Equipment

  • Muffin Tin
  • Paper Liners
  • Mixing Bowls
  • Saucepan
  • Electric mixer

Method
 

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. For the blueberry topping: In a small saucepan, combine blueberries, 1 tbsp sugar, 1 tsp lemon juice, cornflour, and water. Cook over medium heat, stirring occasionally, until thickened, about 5-7 minutes. Let cool completely.
  3. For the crust: In a medium bowl, combine crushed graham crackers, 3 tbsp sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each prepared muffin liner.
  4. For the filling: In a large bowl, beat softened cream cheese with 1/2 cup sugar until smooth. Beat in 1/4 cup lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, beating just until combined after each addition.
  5. Pour the cheesecake filling over the crusts, filling each liner about two-thirds full. Bake for 20-22 minutes, or until the edges are set but the centers are still slightly jiggly.
  6. Remove from oven and let cool completely in the muffin tin on a wire rack. Once cool, spoon the prepared blueberry topping over each cheesecake. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, lump-free cheesecake batter. These cheesecakes are delicious chilled and can be stored in an airtight container in the refrigerator for up to 3-4 days.