Name: Mini Lemon Blueberry Cheesecakes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 4 cups Nilla Wafers; 2 Tablespoons honey; ¼ cup salted butter (melted); 1⅔ cups powdered sugar; 1 Tablespoon lemon zest; 2 (8-ounce) packages cream cheese (softened); ½ cup sour cream; 2 Tablespoons fresh lemon juice; 2 large eggs; 1¼ cups blueberry pie filling; Sweetened whipped cream (optional); Additional blueberry pie filling or fresh blueberries (optional); Mint sprigs (optional)

There is something truly magical about a dessert that feels both elegant and perfectly portable, which is exactly what this Mini Lemon Blueberry Cheesecakes Recipe delivers. Imagine the bright, zesty pop of fresh lemon paired with sweet, luscious blueberry swirls all nestled in a buttery, crumbly crust made from Nilla Wafers. These little delights are just the right size to bring a smile with every bite, making them perfect for parties, afternoon treats, or whenever you want to spoil yourself with a burst of sunshine and sweetness. The balance of creamy, tangy, and fruity notes makes these mini cheesecakes absolutely irresistible and easy to fall in love with.

Ingredients You’ll Need

The image shows an overhead view of various cooking ingredients arranged neatly on a white marbled surface. There are two large blocks of white cream cheese on a white plate on the left side. To the upper right, six brown eggs sit in a white rectangular tray. At the bottom right, a black bowl holds a stack of round plain vanilla wafers with a golden color. Next to the wafers, a stick of butter wrapped in paper is placed flat. Above the butter, there is a small bowl filled with dark purple blueberry sauce showing some berries inside. A small white bowl contains a light yellow syrup, and a small wooden bowl holds a bright yellow lemon zest. Another small white bowl holds smooth white sour cream, while a larger white bowl at the lower left corner is filled with white powdered sugar. The colors are soft and natural, arranged clearly with no overlapping. Photo taken with an iphone --ar 4:5 --v 7

This Mini Lemon Blueberry Cheesecakes Recipe shines thanks to a handful of simple, carefully chosen ingredients that combine to create a symphony of flavor and texture. Each item plays a key role: from the crunchy crust, to the luscious lemon-infused filling, and the juicy blueberry topping that adds eye-catching color and a punch of fresh sweetness.

Nilla Wafers: The base of the crust, providing a buttery, crunchy texture that perfectly supports the creamy cheesecake filling.
Honey: Adds a subtle natural sweetness to the crust and helps bind the crumbs together without overpowering the flavors.
Salted Butter (melted): Essential for richness and helping the crust hold its shape when baked.
Powdered Sugar: Sweetens the cheesecake filling smoothly without any grit, creating the perfect silky texture.
Lemon Zest: Brings bright, fragrant citrus notes essential for that signature lemon cheesecake pop.
Cream Cheese (softened): The star of the filling, delivering a deliciously creamy, tangy base.
Sour Cream: Adds moisture and a slight tang, making the filling irresistibly smooth and rich.
Fresh Lemon Juice: Enhances brightness and balances the sweetness, keeping every bite lively.
Large Eggs: Bind everything together for that classic cheesecake firmness while keeping it tender.
Blueberry Pie Filling: The jewel-toned swirls on top add flavor bursts and stunning visual appeal.
Sweetened Whipped Cream (optional): Adds a light, fluffy topping to contrast the creamy body of the cheesecake.
Additional Blueberry Pie Filling or Fresh Blueberries (optional): Perfect for extra berry goodness and a pretty finish.
Mint Sprigs (optional): A fresh herbaceous touch that makes the dessert look even more inviting.

TIP

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

How to Make Mini Lemon Blueberry Cheesecakes Recipe

Step 1: Preparing the Crust

Start by preheating your oven to 325°F and lining 18 muffin wells with aluminum foil cupcake liners to make removal a breeze later. Then, crumble those Nilla Wafers in a food processor and mix in honey and melted butter, pulsing until the mixture looks like wet sand. This crumbly crust is the crunchy base that holds all the creamy goodness above.

Step 2: Forming and Baking the Crust

Use a 1½ tablespoon cookie scoop to evenly distribute the crust mix into your muffin wells, pressing it firmly into the bottom to create a sturdy base. Bake these crusts for 8 to 10 minutes until they gently turn golden, being careful not to overbake as they’ll continue to firm up while cooling.

Step 3: Making the Cheesecake Filling

While the crust cools, tackle the filling by beating powdered sugar and lemon zest on low speed until fragrant and smooth. Next, whip in softened cream cheese until creamy, then add in sour cream and fresh lemon juice for that perfect lemony tang. Finally, mix in your eggs slowly to avoid overbeating, which keeps the texture silky and smooth.

Step 4: Filling and Adding Blueberry Swirls

Fill each crust-lined cup about ¾ full with your luscious filling, then spoon a generous tablespoon of blueberry pie filling on top. Use a toothpick or butter knife to swirl those beautiful blueberries into the surface, creating a gorgeous marbled effect that promises flavor in every bite.

Step 5: Baking and Cooling

Bake the mini cheesecakes for 17 to 20 minutes until set but still slightly jiggly in the center, as overbaking will cause cracking. Once done, remove from oven and let cool to room temperature before covering and refrigerating for 4 to 6 hours. This chilling step is key for allowing the flavors to meld and the texture to firm up.

Step 6: Serving Prep

Just before serving, peel off the cupcake liners and optionally top each mini cheesecake with a swirl of sweetened whipped cream, extra blueberry pie filling or fresh berries, and a sprig of mint for a fresh and beautiful presentation.

How to Serve Mini Lemon Blueberry Cheesecakes Recipe

A white muffin tray holds twelve small cupcakes, each topped with creamy white frosting swirled smoothly. On top of the frosting, there are several dark red and purple berries, scattered softly, adding bright spots of color. The tray rests on a white marbled surface. Around the tray, there are a few scattered berries and three bright yellow lemons on the lower edges of the image. The light is soft and natural, showing the colors well. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your mini cheesecakes is a wonderful way to add personality and extra flavor. A dollop of lightly sweetened whipped cream brings a fluffy, creamy contrast to the tangy lemon filling. Fresh blueberries or additional spoonfuls of blueberry pie filling add juicy bursts of sweetness and vibrant color. Don’t forget a fresh mint sprig, which adds a touch of green brightness and a refreshing aroma that elevates the dessert’s appeal.

Side Dishes

These mini lemon blueberry cheesecakes are so rich and flavorful that they pair beautifully with lighter, complementary sides. A crisp salad with mixed greens and citrus vinaigrette acts as a palate cleanser when enjoying these sweet treats at a gathering. For a brunch or tea party, serve alongside a pot of fragrant herbal tea or freshly brewed coffee to balance the dessert’s richness.

Creative Ways to Present

If you want to impress guests, consider placing your mini cheesecakes on a tiered dessert stand for an elegant display. You can also use pretty serving plates and scatter edible flowers or a dusting of powdered sugar around the edges. For a fun twist, serve them in clear mini mason jars or glass cups to showcase the gorgeous blueberry swirls and layers of crust and filling.

Make Ahead and Storage

Storing Leftovers

Leftover mini lemon blueberry cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. Keeping them chilled ensures the texture stays perfectly creamy and fresh without drying out, so you can enjoy that wonderful flavor long after the initial baking day.

Freezing

If you want to make these ahead for a special occasion, you can freeze the cheesecakes after they have fully chilled. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They will keep well for up to 2 months. When ready to enjoy, thaw in the fridge overnight for the best texture and flavor.

Reheating

Reheating isn’t usually necessary for these cheesecakes, but if you prefer, let them come to room temperature for 20 minutes before serving to soften slightly. Avoid microwaving as it may cause the filling to become grainy or crack, which takes away from the smooth creaminess that makes this Mini Lemon Blueberry Cheesecakes Recipe so perfect.

FAQs

Can I use fresh blueberries instead of blueberry pie filling?

Yes! Fresh blueberries make a lovely topping, especially when mixed with a bit of sugar and lemon juice to create a fresh compote. However, blueberry pie filling gives that classic, thicker swirl and sweetness that perfectly complements the tangy filling.

Do I need to use aluminum liners for this recipe?

Using foil cupcake liners helps the cheesecakes hold their shape and makes removal much easier without cracking. Silicone liners can work too, but paper liners generally are not sturdy enough for these mini cheesecakes.

Can I make these mini lemon blue cheesecakes dairy-free?

For a dairy-free version, you could try substituting cream cheese and sour cream with plant-based alternatives. Just note that the texture and flavor might differ slightly, but they can still be delicious with the right dairy-free products.

What if I don’t have a food processor to crush the wafers?

No worries! You can place the Nilla Wafers in a resealable plastic bag and crush them with a rolling pin or the bottom of a heavy glass. Just be sure to crush them finely to get that perfect crust texture.

How can I tell when the cheesecakes are perfectly baked?

The mini cheesecakes are done when the tops look set but still jiggle gently in the center when you shake the pan. Slight cracks indicate overbaking, so it’s better to err on the side of a little underbaked as they will firm up in the fridge.

Final Thoughts

If you’re looking for a dessert that feels both special and approachable, this Mini Lemon Blueberry Cheesecakes Recipe is simply a must-try. The beautiful combination of zesty lemon and sweet blueberries wrapped in a creamy, dreamy cheesecake filling will have you coming back for seconds (and maybe thirds!). Whether you’re bringing them to a party or enjoying a quiet moment at home, these mini treats bring joy with every bite. So don’t wait—grab those simple ingredients, and let the baking adventure begin!