Name: Lemon Blueberry Mini Cheesecakes Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: 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); 1 ⅔ cups 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 1 cup); Whipped cream, for serving; Blueberries, for garnish; Mint leaves, for garnish

If you’re craving a delightful dessert that’s both adorable and bursting with flavor, this Lemon Blueberry Mini Cheesecakes Recipe is an absolute game-changer. It combines the tangy brightness of fresh lemon with the sweet juiciness of blueberry pie filling, all tucked into a buttery graham cracker crust that’s perfectly crisp. These little treats are not only visually charming but also incredibly satisfying — whether you’re serving them for a special occasion or just because you deserve a moment of joy. Once you try this Lemon Blueberry Mini Cheesecakes Recipe, it’s bound to become your go-to recipe for celebrations and cozy nights alike.

Ingredients You’ll Need

A clear food processor bowl on a white marbled surface is filled with a thick beige mixture. On top of this mixture, there is a small pool of golden yellow oil mainly on the right side and a reddish-brown spice powder on the left side. The center of the bowl shows the black plastic part of the processor blade holder. The texture of the beige mixture looks coarse and grainy, almost like ground nuts or flour. Photo taken with an iphone --ar 4:5 --v 7

The magic behind these mini cheesecakes lies in a handful of simple yet essential ingredients. Each plays a distinct role, from creating that rich, creamy texture to delivering zesty lemon flavor and lovely pops of blueberry color and sweetness.

Graham cracker crumbs (1 ½ cups): The foundational base that gives a satisfying crunch and a warm, buttery flavor to the crust.
Salted butter, melted (4 tablespoons): Helps bind the crust ingredients together and adds richness.
Light brown sugar (3 tablespoons): Adds a gentle caramel undertone to the crust; granulated sugar is a fine alternative.
Powdered sugar (1 ⅔ cup): Sweetens the cheesecake filling smoothly without any grit.
Lemon zest (1 tablespoon): Bursts with bright, citrusy aroma that makes these cheesecakes irresistibly fresh.
Cream cheese, room temperature (16 ounces): The creamy heart of this recipe, providing a luscious and velvety base.
Sour cream or plain Greek yogurt (½ cup): Adds tang and a bit of moisture, balancing the richness wonderfully.
Lemon juice (2 tablespoons): Essential for that punch of tartness that lifts the entire flavor profile.
Vanilla extract (½ teaspoon): A subtle depth of warmth and sweetness.
Large eggs (2): Help to set the cheesecake filling and keep it smooth and tender.
Blueberry pie filling (18 tablespoons): The jewel in the crown, creating sweet blueberry bursts in every bite.
Whipped cream: Perfect for topping and adding a light, airy finish.
Fresh blueberries and mint (optional garnish): They add extra freshness and beauty when serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Blueberry Mini Cheesecakes Recipe

Step 1: Prepare the Graham Cracker Crusts

Start by preheating your oven to 325°F and lining two cupcake tins with 18 liners—this creates the perfect size for each mini cheesecake. Combine the graham cracker crumbs, melted butter, and light brown sugar in a bowl. You can pulse them briefly in a food processor for extra fine crumbs if you like, but don’t stress if you don’t have one. Press about 1 ½ tablespoons firmly into each liner using the bottom of a glass or measuring cup. Bake these crusts for 9 to 12 minutes until they just start to take on a golden hue. Let them cool completely — this step ensures that your crusts are sturdy enough to hold the luscious filling without crumbling.

Step 2: Make the Cheesecake Filling

While the crusts cool, get your filling going by beating the powdered sugar together with fresh lemon zest until it’s wonderfully fragrant. Then add the softened cream cheese to this mixture and whip on low until it’s light and fluffy — don’t rush this step as it really makes the creaminess shine. Next, toss in sour cream, lemon juice, and vanilla extract, mixing thoroughly for a bright, balanced flavor. One at a time, add the eggs, making sure to mix just until combined — overbeating can cause cracks in your cheesecake, and nobody wants that.

Step 3: Assemble and Bake Your Mini Cheesecakes

Divide about ¼ cup of the creamy filling into each prepared crust, filling nearly ¾ of the way. Top each with a generous tablespoon of blueberry pie filling, then swirl it gently with a toothpick or knife to mingle flavors without mixing completely. Bake for 15 to 20 minutes, watching closely as the edges set and the center remains just a little wobbly. Remove from the oven and cool on a rack before refrigerating for at least 2 hours, allowing the cheesecakes to firm up and flavors to meld beautifully.

How to Serve Lemon Blueberry Mini Cheesecakes Recipe

The image shows two muffin trays, each holding 12 muffins in white paper liners, placed side by side on a white marbled surface. The left tray has plain batter in each liner, smooth and pale yellow in color with a slightly thick texture. The right tray is filled with a vibrant red and white batter swirled together in each liner, creating a marbled pattern with some areas more red and others more creamy white, looking creamy and smooth. Both trays are made of dark metal with visible small holes and edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it’s time to serve these charming treats, top them with a dollop of whipped cream for a cloud-like texture that complements the tangy filling. Fresh blueberries provide a burst of juiciness and beautiful color, while a few sprigs of mint add an irresistible fresh aroma and pretty green contrast that make your dessert table pop.

Side Dishes

These mini cheesecakes are delightful on their own but also pair beautifully with light, fresh side dishes. Consider serving them alongside a citrus fruit salad or a simple, chilled glass of sparkling lemonade for a refreshing pairing that enhances the lemon notes and balances the sweetness.

Creative Ways to Present

If you’re looking to add a bit of flair, try serving the mini cheesecakes in clear glass jars for a rustic-chic look or line them up on a tiered dessert stand to create an eye-catching centerpiece. For a party, add edible flowers or dust with powdered sugar for an elegant finish that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Blueberry Mini Cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. Keeping them chilled maintains their perfect texture and fresh flavor, so make sure to cover them well to prevent drying out.

Freezing

You can freeze these mini cheesecakes to enjoy later by placing them on a baking sheet until firm, then transferring them to a sealed container or freezer bag. They’ll keep well for up to one month. When ready to eat, thaw in the refrigerator overnight for a creamy, fresh-tasting treat.

Reheating

These cheesecakes are best enjoyed chilled, but if you prefer a slightly softer texture, allow them to come to room temperature for 20 minutes before serving. Avoid microwaving as it can alter the texture and cause cracking.

FAQs

Can I use plain Greek yogurt instead of sour cream?

Absolutely! Greek yogurt works wonderfully as a substitute and adds a nice tanginess that complements the lemon beautifully.

How do I prevent the mini cheesecakes from cracking?

Be careful not to overbeat the eggs and cheesecake filling, and avoid baking them for too long. Removing them when the centers are still slightly jiggly keeps them creamy and crack-free.

Can I make these ahead for a party?

Yes! In fact, making them at least a few hours or even the day before lets flavors develop beautifully and saves you time when entertaining.

Is it possible to use fresh blueberries instead of pie filling?

You can use fresh blueberries, but the pie filling adds sweetness and a jammy texture that really complements the creamy filling. If you prefer fresh, consider gently cooking them with a bit of sugar first.

What other fruits could I try with this recipe?

Try swapping blueberries for raspberries, strawberries, or even a mixed berry compote for a different but equally delicious twist!

Final Thoughts

There’s something truly special about these Lemon Blueberry Mini Cheesecakes Recipe that makes every bite feel like a celebration. Whether you’re bringing them to a potluck, gifting them to a loved one, or simply indulging yourself on a quiet evening, they never disappoint. I hope you enjoy making and savoring these delightful little desserts as much as I do — once you do, you’ll want to keep this recipe close at hand for all your sweet cravings.

Lemon Blueberry Mini Cheesecakes Recipe

Ingredients You’ll Need

How to Make Lemon Blueberry Mini Cheesecakes Recipe