Juicy Mini Lemon Blueberry Cheesecakes

Name: Juicy Mini Lemon Blueberry Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tbsp unsalted butter, melted; 8 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup granulated sugar; 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest; 1 cup blueberries (fresh or frozen)

Posted on June 11, 2025

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Juicy Mini Lemon Blueberry Cheesecakes are the perfect blend of tart and sweet, making your taste buds dance with joy. Picture this: a creamy cheesecake filling bursting with rich blueberry flavor, all nestled in a crisp graham cracker crust. Rose Pistachio Cheesecake Ice Cream Cream Cheese Lemon Dessert The zesty lemon adds a refreshing twist that makes you want to dive back for seconds (and thirds).

These delightful treats aren’t just about flavor; they carry memories too. I remember the first time I made Juicy Mini Lemon Blueberry Cheesecakes for my family gathering. The way everyone’s eyes lit up while indulging in these mini delights was simply priceless. Rhubarb Blueberry Cheesecake Quesadilla Ideal for summer picnics or cozy family dinners, these cheesecakes promise to elevate any occasion.

Why You'll Love This Recipe

These cheesecakes are easy to whip up and require no baking, making them a perfect dessert for busy days
Their burst of tangy lemon and sweet blueberries creates a flavor profile that is both refreshing and indulgent
Visually appealing with their lovely colors, they are sure to impress your guests
They are versatile enough to be enjoyed at celebrations or as an everyday treat

I’ll never forget the smiles when my friends devoured these cheesecakes at my last get-together. It felt like I had created little bites of happiness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Graham Cracker Crumbs: Use finely crushed crumbs for the best texture in your crust.
Unsalted Butter: Melted butter adds richness and binds the crust together perfectly.
Cream Cheese: Make sure it’s softened for an ultra-smooth filling that’s easy to blend.
Sour Cream: Adds creaminess and balances the sweetness with its tangy flavor.
Granulated Sugar: Sweetens the cheesecake without overpowering its fresh flavors.
Lemon Juice & Zest: Freshly squeezed juice and zest deliver vibrant citrus notes that brighten the dish.
Blueberries: Fresh or frozen will work, but fresh gives a pop of color and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it well. This ensures your cheesecakes come out easily after baking.

Create the Crust: In a bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of each muffin cup, creating an even layer.

Prepare the Filling: In another bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, sour cream, lemon juice, and lemon zest; mix until well blended.

Add Blueberries: Gently fold in fresh blueberries into the cheesecake mixture. You want to ensure they’re evenly distributed but not smashed.

Fill Muffin Tin: Spoon the cheesecake filling over each crust in the muffin tin, filling them about 3/4 full. This leaves room for them to rise slightly while baking.

Bake & Chill: Bake in the preheated oven for 18-20 minutes or until set around the edges but still slightly jiggly in the center. Let them cool before transferring to the fridge for at least two hours.

Now you have Juicy Mini Lemon Blueberry Cheesecakes ready to impress! You can garnish them with whipped cream or more blueberries if you’re feeling fancy. Lemon Bar Cookie Cups. For more inspiration, check out this berry tartlets recipe recipe.

Enjoy every creamy bite of these delightful treats that blend sweetness with zingy freshness!

You Must Know

Juicy Mini Lemon Blueberry Cheesecakes are not just a dessert; they’re a flavor explosion!
Their creamy texture and zesty tang will leave your taste buds dancing
These cheesecakes are perfect for parties, potlucks, or just because you deserve something sweet today

Perfecting the Cooking Process

To achieve the best results, start by preparing the crust first, then blend your filling while it chills. This sequence ensures both components are ready to go at the same time.

Add Your Touch

Feel free to swap blueberries for strawberries or raspberries for a different fruity twist. You can even add a hint of vanilla extract to enhance the flavor profile.

Storing & Reheating

Store your mini cheesecakes in an airtight container in the fridge for up to five days. Reheat them slightly in the microwave if needed for a softer texture.

Chef's Helpful Tips

To make your cheesecakes even better, use room-temperature cream cheese for easier blending
Ensure your crust is firmly pressed into the pan to hold its shape
Lastly, let them cool gradually to avoid cracking on top

The first time I made these cheesecakes, my friends devoured them faster than I could say “dessert.” Their smiles told me everything—these little treats were definitely a hit!

FAQ

What can I substitute for blueberries in this recipe?

You can use strawberries, raspberries, or even chopped peaches for a delicious variation.

How long do these mini cheesecakes last in the refrigerator?

They can be stored in an airtight container for up to five days without losing quality.

Can I freeze Juicy Mini Lemon Blueberry Cheesecakes?

For more inspiration, check out this easy lemon crinkle cookies recipe.

Yes, they freeze well! Just wrap them tightly and store them for up to three months.