Mini Blueberry Cheesecakes are perfect for parties, cookouts or family functions. Furthermore, they are perfect for portion control, as long as you can control yourself, these lemon blueberry cheesecake are spectacular.
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These Mini Blueberry Cheesecakes are filled with fresh blueberries and tangy lemon juice. The cheesecake mixture is creamy and decadent. They are always a crowd pleaser.
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What We Love About This Recipe
- Mini Cheesecake: Bake in about twenty minutes.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: Perfect for parties, events or cookouts.
- Adaptable: Can make it low-carb, or lower fat etc,
- Makes Great Leftovers: Freeze for later and pull out when yo need them.
Ingredient Notes
Crust
- Graham Cracker Crumbs: Cookie crust can be used in place of the crackers.
- White Sugar: Makes the crust sweet.
- Butter, melted.
Filling
- Cream cheese, softened.
- Large Egg: Make sure it is large, the ratio is important.
- Lemon Zest: Fresh lemon zest adds a level to this cake.
Topping
- Blueberries: Fresh berries and blueberry jam. ( You can even make your own jam)
Equipment Needed
How to Make Mini Blueberry Cheesecakes
These are the basic steps for making mini blueberry cheesecake. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1:CRUST
First, preheat the oven to 350 degrees F. Line a regular sized muffin tin with 12 cupcake liners. Next in a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
STEP 2: FILING
Then in a large bowl, combine with a hand mixer softened cream cheese and white sugar. Beat until smooth and creamy and then pour in Vanilla extract, egg and lemon zest. Scoop the cheesecake filling evenly between the 12 cups muffin pan and bake for 22 mins.
STEP 3: COOL
Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the refrigerator and chill for at least 2 hours.
STEP 4: TOP
Once the cheesecakes have cooled for 2 hours, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 20 seconds. Spread the jam on top of each cheesecake. Finally, place the blueberries on top immediately. Then spread the remaining jam on top.
Prep and Storage Tips for Lemon Cheesecake with Blueberries
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Cheesecake can be stored in the fridge for up to 4 days, per USDA food safety recommendations.
HOW TO STORE THIS RECIPE
Store in an airtight container, so it doesn’t absorb any fridge odors.
HOW TO FREEZE THIS RECIPE
Freeze in the airtight container in the freezer for up to two months. There might be a slight texture change in consistency.
Frequently Asked Questions for Blueberry Lemon Cheesecake
Truly it is easy to make this recipe a little healthier. Use a low fat or fat free cream cheese and use a sugar substitute.
Instead of blueberry sauce you can use raspberries or strawberry.
Really it is easy to adjust this recipe to make more or less but I highly recommend more.
There are several ways to make a really excellent cheesecake. For example, do not overmix the cheesecake batter, do not overbake to prevent cracks. Sour cream can take a little of the sweetness away.
Expert Tips for Making This Blueberry Lemon Cheesecake Recipe
- Add Cornstarch: A little cornstarch will help the cheesecake stay smooth.
- Room Temperature: Always use room temperature ingredients so they mix together well.
- Variation tip: Nut crusts are wonderful, try a macadamia nut crust.
- Alternate cooking method tip: A water bath generates steam that helps keep the cheesecake from drying out and cracking.
What to Serve with Mini Blueberry Cheesecakes
- Homemade Vanilla Ice Cream
- Stabilized Whipped Cream
- 20 Easy Ice Coffee Recipes
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Blueberry Mini Cheesecakes
Ingredients
Crust
- 6 cups Graham Cracker Crumbs
- 2 Tbsp White Sugar
- 3 Tbsp butter, melted
Filling
- 12 oz cream cheese, softened
- ¾ cup white sugar
- 1 tsp Vanilla Extract
- 1 large egg
- 1 Tbsp lemon Zest
Topping
- ½ pint blueberries
- 6 Tbsp blueberry jam
Instructions
Crust
- Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 12 liners.
- In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crust with a tamper or bottom of glass.
Filling
- In a medium sized bowl, combine softened cream cheese and white sugar. Beat until smooth and creamy.
- Add in Vanilla extract, egg and lemon zest.
- Spoon the cheesecake filling evenly between the 12 cups and bake for 22 mins. The centers will still jiggle a little bit, but the edges should be a very light brown.
- Remove from the oven and let cool at room temp. for 30 minutes and then transfer to the refrigerator and cool for at least 2 hours.
Topping
- Once the cheesecakes have cooled for 2 hours, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 20 seconds. Spread the jam on top of each cheesecake. Place the blueberries on top immediately. Then spread the remaining jam on top.
Expert Tips
- Add Cornstarch: A little cornstarch will help the cheesecake stay smooth.
- Room Temperature: Always use room temperature ingredients so they mix together well.
- Variation tip: Nut crusts are wonderful, try a macadamia nut crust.
- Alternate cooking method tip: A water bath generates steam that helps keep the cheesecake from drying out and cracking.
Made these for my sister’s baby shower this weekend and they went down a treat!
I love the lemon blueberry combo, so refreshing! And these are a great way to use up leftover blueberries from picking!
As delicious as they are beautiful! I served these at a Bunco party and they were a huge hit!