Name: Lemon Blueberry Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 4 tablespoons salted butter, melted; 3 tablespoons light brown sugar; 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; ½ teaspoon vanilla extract; 2 large eggs; 18 tablespoons blueberry pie filling; whipped cream; blueberry pie filling (optional garnish); blueberries; mint

If you’re seeking a dessert that’s bursting with color, zing, and a touch of whimsy, look no further than Lemon Blueberry Mini Cheesecakes. These bite-sized wonders serve up creamy lemon cheesecake filling, buttery graham cracker crust, and swirls of juicy blueberry in every mouthful. Perfect for spring gatherings, summer barbecues, or any moment deserving of a special treat, they’re finished with a crowning dollop of whipped cream and fresh blueberries. Lemon Blueberry Mini Cheesecakes promise to elevate even the simplest occasion to something extra-celebratory, and trust me—one bite, and you’ll be hooked!

Lemon Blueberry Mini Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Lemon Blueberry Mini Cheesecakes is how their few ingredients come together to make something extraordinary. Every component—whether it’s the citrusy zest, creamy cheese, or jammy berries—plays a starring role in taste, texture, and visual appeal.

Graham cracker crumbs: The classic, crunchy base that soaks up plenty of buttery goodness for a delicious, sturdy crust.
Salted butter, melted: Helps bind the crumbs together and brings a savory edge to balance all the sweetness.
Light brown sugar: Adds a touch of molasses richness to the crust and boosts its toasty flavor.
Powdered sugar: Keeps the cheesecake filling silky and smooth, without a hint of graininess.
Lemon zest: Infuses the batter with bright, fresh citrusy fragrance—don’t skip it!
Cream cheese, at room temperature: The creamy foundation of every proper cheesecake; room temp means ultra-smooth mixing.
Sour cream or plain Greek yogurt: Adds tang and lightness to the filling, so it isn’t too heavy.
Lemon juice: The pop of tartness that’s essential for a balanced, sunny flavor profile.
Vanilla extract: Softens the citrus with warm, sweet notes in the background.
Large eggs: Bind everything together and ensure the mini cheesecakes bake up creamy and tender.
Blueberry pie filling: Brings in that gorgeous swirl of jammy sweetness and beautiful color—it’s the finishing touch you can’t miss.
Whipped cream, blueberries, and mint (for garnish): Add a pretty, fresh flourish before serving.

How to Make Lemon Blueberry Mini Cheesecakes

Step 1: Prepare Your Muffin Tins

Start by preheating your oven to 325°F and lining two standard cupcake pans with 18 paper liners. Lining the pans ensures your Lemon Blueberry Mini Cheesecakes will pop out easily, keep their shape, and look picture-perfect every time.

Step 2: Make the Graham Cracker Crust

In a small bowl, stir together the graham cracker crumbs, melted salted butter, and brown sugar until the mixture resembles wet sand. If you want an extra-fine texture, pulse the crumbs and sugar together in a food processor, then add the butter and pulse just until combined. Scoop about 1½ tablespoons of this mixture into each cupcake liner, and use the bottom of a glass or measuring cup to firmly press the crust down. Bake for 9 to 12 minutes, just until the edges start to turn golden, then let cool completely on a rack.

Step 3: Beat Together the Cheesecake Filling

Place the powdered sugar and lemon zest in your mixing bowl and beat for several minutes, until the zest is incredibly fragrant. This step wakes up every bit of lemony flavor. Add the room-temperature cream cheese and beat on low speed until fluffy and smooth, scraping the bowl as needed. Next, blend in the sour cream, lemon juice, and vanilla extract until everything is silky and fully incorporated. Finally, mix in the eggs one at a time—stop as soon as you don’t see streaks of yolk to avoid over-mixing!

Step 4: Fill and Swirl

Evenly divide the cheesecake filling among your cooled crusts, filling each liner about three-quarters full (this is around ¼ cup per liner). Dollop a generous tablespoon of blueberry pie filling on top of each. Using a toothpick or butter knife, swirl the blueberry filling gently into the cheesecake mixture for a marbled effect that’s as beautiful as it is tasty.

Step 5: Bake and Cool

Bake the mini cheesecakes for 15 to 20 minutes. Watch closely toward the end—they’re done when the edges are set but the centers still wobble just slightly when you jostle the pan. Overbaking leads to cracks, so keep a close eye on them! Once out of the oven, transfer to a rack to cool completely at room temperature. Then cover loosely with plastic wrap and chill in the fridge for at least 2 hours, letting the flavors meld and the centers set up to creamy perfection.

Step 6: Garnish and Serve

Just before serving, crown each Lemon Blueberry Mini Cheesecake with swirls of whipped cream, extra blueberry pie filling, fresh blueberries, or a sprig of mint. Gather your favorite people and dig in—you’ve earned it!

How to Serve Lemon Blueberry Mini Cheesecakes

Garnishes

The finishing touch is often what wows your guests, and these mini cheesecakes are no exception. A generous swirl of whipped cream, a spoonful of blueberry pie filling, a scatter of fresh blueberries, or a tiny sprig of mint instantly elevates each little cake and adds pops of color and freshness.

Side Dishes

Lemon Blueberry Mini Cheesecakes are indulgent yet light, so they play nicely alongside brunch spreads, fruit salads, or even after a classic summer barbecue. Pair them with crisp iced tea, sparkling lemonade, or a glass of bubbly for an extra-special dessert moment.

Creative Ways to Present

For parties, style these cheesecakes on a multi-tiered dessert stand or add them to a dessert bar for a grab-and-go treat. They also look charming nestled in individual cupcake wrappers tied with ribbon, or grouped on a platter with extra berries and edible flowers for a pretty, nature-inspired display.

Make Ahead and Storage

Storing Leftovers

Have a few Lemon Blueberry Mini Cheesecakes left after the festivities? Pop them into an airtight container and store in the refrigerator, where they’ll stay fresh for up to five days. Wait to add whipped cream or other extra toppings until you’re ready to serve for best texture.

Freezing

Freeze these cheesecakes (without garnishes) by wrapping each one tightly in plastic wrap and a layer of foil. Place them in a freezer-safe zip-top bag or container and freeze for up to three months. To enjoy, thaw overnight in the fridge—no need to reheat, just decorate and serve.

Reheating

While you typically want to eat Lemon Blueberry Mini Cheesecakes cold from the fridge, if you prefer a slightly softer texture, remove them 10-15 minutes before serving to let them come to room temperature. Avoid microwaving, as it can alter the creamy texture.

FAQs

Can I use fresh blueberries instead of pie filling?

Yes! You can swirl in a quick homemade blueberry compote, or simply mash fresh blueberries with a sprinkle of sugar and a splash of lemon juice for a rustic, fresh flavor. The pie filling just makes everything extra easy (and enhances the marbled look).

Can I make Lemon Blueberry Mini Cheesecakes gluten free?

Absolutely—just use your favorite gluten-free graham crackers or vanilla wafers for the crust. There are lots of great options in stores, so everyone can enjoy these cute cheesecakes!

My cheesecakes cracked. What went wrong?

Cracks can happen if the cheesecakes are overbaked or cool too quickly. Keep an eye on the baking time, and allow them to cool gradually at room temperature before chilling. Luckily, a swoosh of whipped cream or extra berries covers any imperfections.

Can I make these ahead for a party?

Yes—Lemon Blueberry Mini Cheesecakes are a host’s secret weapon. You can make them up to two days in advance. Store in the refrigerator, and add your garnishes just before serving for the freshest look and taste.

Do I need to use a stand mixer?

Nope! A hand mixer works beautifully for this recipe. Just make sure your cream cheese is softened to room temperature, so everything blends smoothly without lumps.

Final Thoughts

If you’re ready to treat yourself and your loved ones to something truly special, give Lemon Blueberry Mini Cheesecakes a try. They’re as easy to make as they are beautiful to serve, with bright flavors and creamy texture in every bite. Gather your friends, whip up a batch, and watch these little gems bring smiles all around!