Mini Lemon Blueberry Cheesecakes
Mini Lemon Blueberry Cheesecakes — bright, bite-sized treats that balance tangy lemon with sweet, juicy blueberries in a creamy cheesecake filling. These little delights are perfect for parties, quick afternoon treats, or any time you want dessert without the fuss of slicing a large cake. If you enjoy the lemon-and-blueberry combination in larger baked goods, you might also like this guide to making the perfect lemon blueberry cake for a bigger celebration.
Why make this recipe
This mini cheesecake recipe is special because it combines fresh citrus brightness with the creamy texture of cheesecake and the pop of blueberries in a portable, easy-to-share format. It’s quick to assemble, needs minimal equipment, and the mini graham cracker crusts mean less time fussing with crust-making. Plus, their individual portions make presentation effortless and serving stress-free.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 12 mini graham cracker crusts
Step-by-Step Guide to Making Mini Lemon Blueberry Cheesecakes
Preheat the oven to 325°F (160°C).
- Give your oven time to reach the correct temperature before you start baking; an oven thermometer helps ensure accuracy. Place a rack in the center for even heat.
In a mixing bowl, beat the cream cheese and sugar until smooth.
- Use room-temperature cream cheese for the smoothest filling. Beat at medium speed until no lumps remain; scrape the sides of the bowl occasionally to incorporate everything evenly.
Add in the sour cream, lemon juice, lemon zest, and vanilla extract, and mix until combined.
- Add the lemon juice gradually and taste as you go—if you prefer a more zesty filling, a little extra zest can make a big difference without thinning the mixture too much.
Gently fold in the blueberries.
- To prevent the berries from releasing too much juice and turning the filling blue, fold them in carefully and consider tossing them in a teaspoon of flour if you’re worried about bleeding. For contrast, reserve a few blueberries for topping.
Spoon the cheesecake mixture into the mini graham cracker crusts.
- A small cookie scoop or spoon helps portion the filling evenly into each crust; fill up to just below the rim since the filling sets but doesn’t rise much.
Bake for 15–20 minutes or until the edges are set.
- The centers will still look slightly jiggly when gently shaken; that’s okay. Overbaking can cause cracks and a dry texture, so check at 15 minutes and add time only if needed.
Remove from the oven and let cool to room temperature.
- Cooling gradually helps prevent cracking and gives the cheesecakes a better texture. Leave them on a wire rack for about 30–45 minutes.
Chill in the refrigerator for at least 2 hours before serving.
- Chilling is essential: it allows the filling to firm up properly and intensifies the flavors. Overnight chilling is even better if you have the time.
Detailed notes on each major step
- Preparing the cream cheese: Starting with very soft cream cheese is the key to a creamy, lump-free filling. If you forgot to take it out of the fridge, you can microwave it in short bursts (5–7 seconds) until slightly softened—but don’t let it melt.
- Managing blueberry bleed: Fresh blueberries are ideal for color and texture. If they’re on the juicy side or you want a pristine pale filling, toss the berries lightly with a teaspoon of all-purpose flour or cornstarch before folding them in; this helps stabilize them during baking.
- Baking and doneness: Mini cheesecakes finish baking quickly; watch for the edges to be set while the centers remain slightly wobbly. They will finish cooking as they cool.
Keeping Mini Lemon Blueberry Cheesecakes Fresh
- Refrigerator: Store in an airtight container at 35–40°F (2–4°C) for up to 5 days.
- Freezer: Place in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before serving.
- Avoid room temperature storage for more than 2 hours to prevent spoilage because these contain dairy.
Serving Suggestions for Mini Lemon Blueberry Cheesecakes
- Presentation ideas: Arrange the cheesecakes on a tiered dessert stand for a party or place them on a platter with sprigs of fresh mint and thin lemon slices for a bright visual pop. Dust lightly with powdered sugar just before serving for an elegant look.
- Pairings: These pair wonderfully with black tea, Earl Grey, or a light sparkling wine like Prosecco. For a non-alcoholic option, try them with chamomile or a lemon-ginger iced tea.
- Toppings: Add a dollop of whipped cream, a citrus glaze (mix powdered sugar with a teaspoon of lemon juice), or a spoonful of blueberry compote to amplify flavor and texture.
Tips to make Mini Lemon Blueberry Cheesecakes
Q: How do I keep the filling smooth and lump-free?
A: Use room-temperature cream cheese and beat it thoroughly with the sugar before adding wet ingredients. Scrape the bowl often.
Q: How can I prevent the blueberries from sinking?
A: Toss them lightly in a tablespoon of flour or cornstarch before folding into the batter to help suspend them during baking.
Q: What’s the best way to avoid cracked tops?
A: Avoid overmixing (less air means fewer cracks) and don’t overbake—centers should jiggle slightly when removed.
Variations
- Blueberry swirl: Before baking, gently drop spoonfuls of a quick blueberry compote on top of the filled crusts and swirl with a toothpick for a marbled effect. This gives more pronounced blueberry flavor and a beautiful appearance.
- Lemon curd centers (paragraph): For a tangier, more pronounced lemon experience, add a small spoonful of lemon curd in the center of each cheesecake before baking. That pocket of curd bakes into a concentrated lemon burst; just be careful not to overfill so the curd doesn’t overflow.
FAQ
Q: Can I use frozen blueberries?
A: Yes, but do not thaw them first; fold them into the batter frozen to reduce bleeding. You may also toss them in a little flour beforehand.
Q: How can I make them ahead?
A: You can bake and chill them up to 2 days ahead; for longer storage, freeze as described above. Thaw overnight in the fridge before serving.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes, full-fat plain Greek yogurt can be used in a 1:1 swap for sour cream. It will change the texture slightly but still give a pleasant tang.
What to do if something goes wrong
- If the filling is runny after cooling: It likely needs more chilling time. Return to the fridge for several hours or overnight. If it still seems too loose, a short time in the freezer (30–45 minutes) can help firm them for serving.
- If tops crack: Cover with whipped cream or a compote to hide cracks and enhance presentation. Cracking is often caused by overbaking or excessive mixing.
Timing and workflow suggestions
- Prep time: 15–20 minutes (including softening cream cheese and zesting lemon).
- Bake time: 15–20 minutes.
- Chill time: At least 2 hours; ideally overnight.
- Workflow: Soften the cream cheese while you measure and zest. Mix the filling and fold the berries, then fill crusts and bake. Use chilling time to make a quick blueberry sauce or clean up the kitchen.
Ingredient swaps for dietary needs
- Lower-sugar option: Reduce granulated sugar by 1–4 tablespoons, or use a granulated sugar substitute formulated for baking (follow package instructions). Keep in mind texture and sweetness will change.
- Gluten-free: Use gluten-free mini graham crusts or make your own with gluten-free cookies and butter.
- Lighter version: Use reduced-fat cream cheese and Greek yogurt in place of some sour cream, but expect a different mouthfeel.
Baking equipment checklist
- Mixing bowl and electric mixer (hand or stand)
- Mini graham cracker crusts or muffin tin with liners (if making crusts from scratch)
- Measuring cups and spoons
- Small cookie scoop or spoon for portioning
- Wire rack for cooling
- Airtight container for storage
Troubleshooting quick reference (bullet list)
- Lumpy filling: Beat cream cheese longer at room temperature.
- Blueberries sinking/bleeding: Toss with flour or use frozen berries.
- Overbaked/dry: Check at 15 minutes and rely on slight wobble to judge doneness.
- Cracked tops: Cool gradually and don’t overmix.
Final serving and garnish ideas
- Mini lemon curd rosettes with a blueberry on top.
- Fine zest of lemon and a tiny mint leaf for color contrast.
- Serve with a small shot of espresso or dessert wine for an after-dinner treat.
FAQs (additional styles)
Q: Can I make these without mini crusts and bake them in a muffin tin?
A: Yes. Use paper liners and press 1–2 teaspoons of crushed graham crumbs mixed with a little melted butter into the bottom of each liner to form the crust. Bake at the same temperature but expect slight differences in baking time.How long will these keep in the freezer?
They’ll keep up to 2 months in a labeled, airtight container. Thaw in the refrigerator overnight before serving.Q: Is it possible to double the recipe?
A: Yes. Multiply ingredients by two and fill 24 mini crusts. Bake in batches if your oven can’t hold all pans with good air circulation.
Conclusion
If you want more inspiration or alternate mini cheesecake techniques, check out this detailed variation of the recipe from Mini Lemon Blueberry Cheesecake Bites – Live Well Bake Often for visual ideas and tips. For another home-style take with helpful step photos, consider the version at Mini Lemon Blueberry Cheesecakes | For the Love of Cooking.
Enjoy serving these bright, creamy mini cheesecakes — they’re proof that small desserts can make a big impression.
Print
Mini Lemon Blueberry Cheesecakes
- Total Time: 140 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bright, bite-sized treats that balance tangy lemon with sweet, juicy blueberries in a creamy cheesecake filling. Perfect for parties or quick afternoon treats.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 12 mini graham cracker crusts
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, lemon juice, lemon zest, and vanilla extract; mix until combined.
- Gently fold in the blueberries.
- Spoon the cheesecake mixture into the mini graham cracker crusts.
- Bake for 15–20 minutes or until the edges are set.
- Remove from the oven and let cool to room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Use room-temperature cream cheese for a smoother filling. To prevent blueberry bleed, toss them in flour before folding into the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, lemon, blueberry, dessert, mini, bite-sized
