Mini Lemon Blueberry Cheesecake Recipe Guide
These Mini Lemon Blueberry Cheesecakes are creamy, tangy, and bursting with flavor in every bite. Made with a buttery graham cracker crust, a smooth lemon-infused filling, and juicy fresh blueberries, this small batch dessert is perfect for brunch, parties, or a simple treat. The easy-to-follow recipe yields perfectly portioned cheesecakes that are both beautiful and delicious.
Ingredients
For the crust:
- ¾ cup graham cracker crumbs
- 1 ½ tablespoons granulated sugar
- 3 tablespoons melted butter
For the cheesecake filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ⅓ cup fresh blueberries
Instructions
Preheat your oven to 325°F (165°C) and line a muffin pan with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about a tablespoon of the mixture into each cupcake liner to form the crust.
In a mixing bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.
Add the egg and beat until fully incorporated. Then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
Gently fold in the blueberries.
Spoon the cheesecake mixture over each crust, filling the liners nearly to the top.
Bake for about 18–20 minutes, until centers are set. Remove from oven and let cool completely in the pan.
Refrigerate for at least 2 hours before serving. Optionally, top with extra blueberries or lemon zest.
Notes
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Always use room-temperature cream cheese for the smoothest filling.
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Fresh lemon juice and zest are key to achieving a bright, citrusy flavor.
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Chill thoroughly before serving — overnight is best.
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Customize with different berries, flavored crusts, or herbal infusions like lavender.
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For gluten-free, substitute the crust with almond flour or certified GF cookies.
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Mini cheesecakes can be frozen for up to 2 months — just thaw before serving.