Mini Blueberry Lemon Cheesecake Recipe

Name: Mini Blueberry Lemon Cheesecake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/3 cup granulated sugar; 2 tablespoons lemon juice; Zest of 1 lemon; 1 cup blueberries (fresh or frozen)

By Maria Del

March 26, 2025

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The scent of freshly baked blueberry lemon cheesecakes wafts through the room like a warm hug on a chilly day. Each bite promises a delightful explosion of creamy richness complemented by the tangy zest of lemons and the sweet burst of blueberries.

As I recall my first attempt at making this recipe, I can still hear my family’s collective “Ooh!” as they took their first bites. It was one of those moments where time stood still—everyone blissfully lost in the creamy magic of these mini delights. Perfect for summer barbecues or cozy winter gatherings, these treats are sure to charm anyone who crosses your threshold.

Why You'll Love This Recipe

These delightful mini cheesecakes are incredibly easy to whip up, even if you’re not a baking pro
Their vibrant colors and flavors make them visually stunning and utterly irresistible
You can customize them with different fruits or toppings based on your preferences
They’re perfect for any occasion or just because you deserve a treat!

I remember how my friends couldn’t get enough of these mini cheesecakes at my last dinner party; we almost needed a referee to divide the last one!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Graham Cracker Crumbs: Use finely crushed graham crackers; they provide the perfect balance of crunch and sweetness.
Unsalted Butter: Melted butter helps bind the crust together while adding flavor; don’t skimp on quality here.
Cream Cheese: Opt for full-fat cream cheese for richer flavor and creaminess; it makes all the difference.
Sour Cream: Adds tanginess and depth to each cheesecake bite; it’s essential for that luxurious mouthfeel.
Granulated Sugar: Sweetens the filling perfectly; adjust to taste if you prefer it less sweet.
Lemon Juice & Zest: Freshly squeezed lemon juice adds brightness; zest enhances the citrus aroma beautifully.
Blueberries: Use fresh or frozen blueberries; they burst with flavor as they bake into luscious pockets in each bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 325°F (160°C). Grab those cute little muffin tins because we are about to create some magic!

Create the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into each muffin cup—this is where your base starts to shine.

Prepare the Filling: Beat together softened cream cheese, sour cream, sugar, lemon juice, and zest until smooth and creamy. The aroma will be divine—trust me!

Add Blueberries: Gently fold in fresh blueberries into your cheesecake mixture. Be careful not to crush them—everyone deserves a whole blueberry surprise in their bite!

Pour into Tins: Spoon the filling evenly into your prepared crusts. Don’t be shy—fill them generously!

Bake and Chill: Bake for 20-25 minutes or until set around the edges but slightly jiggly in the center. Let them cool down before chilling them in the fridge for at least an hour.

These delightful mini blueberry lemon cheesecakes will have everyone begging for seconds—and trust me, it’s hard to resist just one! Enjoy with friends or hide them away for yourself (we won’t tell).

Now you’re ready to impress everyone with these adorable treats that boast both beauty and flavor! Happy baking!

You Must Know

Mini blueberry lemon cheesecakes are not just delicious; they are the perfect bite-sized treat for every occasion
The blend of tangy lemon and sweet blueberries creates a flavor explosion that will impress your guests
Plus, they’re easy to make and even easier to eat!

Perfecting the Cooking Process

To achieve the best mini blueberry lemon cheesecakes, start by preparing the crust first while preheating your oven. Next, whip up the cheesecake filling and pour it into the crust before adding blueberries on top.

Serving and storing

Add Your Touch

Feel free to customize your mini cheesecakes with different fruits like strawberries or raspberries. You can also swap out the lemon juice for lime juice for a tropical twist.

Storing & Reheating

Store any leftover mini blueberry lemon cheesecakes in an airtight container in the fridge for up to five days. They can be enjoyed cold or brought back to room temperature for serving.

Chef's Helpful Tips

Ensure your cream cheese is at room temperature for a smooth filling
Don’t overmix once you add eggs; this keeps your cheesecake light and fluffy
Always let them cool completely before refrigerating to avoid condensation

I remember making these mini blueberry lemon cheesecakes for a family gathering, and they disappeared faster than my cousin could say “second helping.” Everyone loved them!

FAQs

FAQ

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well; just don’t thaw them before adding.

How do I know when my cheesecakes are done?

The edges should be set but slightly jiggly in the center when done baking.

Can I make these cheesecakes ahead of time?

Absolutely! They taste even better after chilling overnight in the fridge.

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