Print

Lemon Blueberry Mini Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

These Lemon Blueberry Mini Cheesecakes are a delightful combination of tangy lemon and sweet blueberry flavors nestled in a buttery graham cracker crust. Perfectly bite-sized and topped with a swirl of blueberry pie filling, these mini cheesecakes are creamy, refreshing, and ideal for gatherings or a special treat. They are easy to make and can be prepared ahead of time to chill and develop their flavors.

Ingredients

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)

Cheesecake Filling

  • 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

Topping and Garnish

  • 18 tablespoons blueberry pie filling (a little more than 1 cup)
  • Whipped cream, for serving
  • Blueberries, for garnish
  • Mint leaves, for garnish

Instructions

  1. Prepare Graham Cracker Crusts: Preheat your oven to 325°F (163°C) and line two cupcake tins with 18 liners. In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix thoroughly or pulse briefly in a food processor to blend. Spoon about 1½ tablespoons of this mixture into each liner and press firmly using the bottom of a glass or measuring cup. Bake for 9 to 12 minutes until the edges start turning golden. Remove and cool completely.
  2. Make Cheesecake Filling: In a large bowl or stand mixer, beat powdered sugar with lemon zest for about 2 minutes until fragrant. Add softened cream cheese and beat on low speed until light and fluffy, about 2 to 3 minutes, scraping the bowl as needed. Mix in sour cream, lemon juice, and vanilla extract until combined.
  3. Add Eggs: Add eggs one at a time, mixing just until combined after each addition. Avoid overbeating to prevent cracks.
  4. Assemble Mini Cheesecakes: Pour about ¼ cup of cheesecake filling into each cooled crust, filling the liners about ¾ full. Spoon a tablespoon of blueberry pie filling on top of each and gently swirl it into the cheesecake using a knife or toothpick.
  5. Bake: Bake the mini cheesecakes for 15 to 20 minutes until the edges are set and the center is slightly jiggly. Check periodically to avoid overbaking.
  6. Cool and Chill: Remove from oven and cool on a rack to room temperature. Cover loosely with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to set.
  7. Serve: Garnish with whipped cream, fresh blueberries, and mint leaves. Optionally add extra blueberry pie filling on top for added sweetness and presentation.

Notes

  • Use room temperature cream cheese for a smooth, lump-free filling.
  • Do not overbeat the eggs into the batter to prevent cracks in the cheesecakes.
  • Allow cheesecakes to chill thoroughly for the best texture and flavor.
  • Vanilla wafer crumbs can be used as an alternative to graham crackers for the crust.
  • Blueberry pie filling can be substituted with fresh blueberries and a sprinkle of sugar if preferred.
  • These mini cheesecakes can be made a day ahead and refrigerated.

Find it online: https://bitezly.com/lemon-blueberry-mini-cheesecakes-recipe-2/