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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes for a Refreshing Summer Treat

These Mini Lemon Blueberry Cheesecakes are a perfect summer dessert, balancing creamy texture with refreshing lemon and sweet blueberries.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Full-fat for best flavor
  • 1/2 cup Granulated Sugar Can be replaced with honey or agave syrup
  • 1/4 cup Fresh Lemon Juice Essential for zesty flavor
  • 1 tbsp Lemon Zest Use fresh zest for maximum flavor
  • 1 tsp Vanilla Extract Substituting with almond extract is an option
  • 2 Eggs Use room temperature for even consistency
For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits can be a substitute
  • 1/4 cup Unsalted Butter Melted to bind crust
For the Blueberry Topping
  • 1 cup Fresh Blueberries Can switch to raspberries or strawberries
  • 1 tbsp Cornstarch Thickens blueberry sauce

Equipment

  • Muffin Pan
  • Mixing bowls
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (160°C) and line a muffin pan with muffin liners.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl and press into muffin liners. Bake for 5 minutes until golden.
  3. In a saucepan, combine fresh blueberries, sugar, and lemon juice; cook until soft. Mix cornstarch with water, add to the sauce, stir, and cool.
  4. Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla, then mix in eggs one at a time.
  5. Pour cheesecake filling over crusts, add blueberry sauce, and swirl with a toothpick.
  6. Bake for 17-20 minutes until slightly jiggly in the center, then cool in the oven with the door ajar.
  7. Transfer to the fridge and chill for 3-4 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 95mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These cheesecakes are perfect for making ahead of time, store crust and sauce separately until serving to keep the crust crisp.

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