Mini Lemon Blueberry Cheesecakes (Print Version)
Individual cheesecakes with tangy lemon and sweet blueberry swirl, perfect for entertaining.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp granulated sugar
03 - 3 tbsp unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tbsp granulated sugar
13 - 1 tsp lemon juice
→ Garnish
14 - Fresh blueberries
15 - Additional lemon zest
# How To Make It:
01 - Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners (about 1 tablespoon each), pressing firmly to form a crust.
03 - Bake the crusts for 5 minutes, then let cool slightly.
04 - In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide the cheesecake batter among crusts.
06 - In a small saucepan, heat blueberries, sugar, and lemon juice over medium heat until berries burst, 3–5 minutes. Let cool, then swirl a spoonful on top of each cheesecake before baking.
07 - Bake cheesecakes for 15–17 minutes, until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 1 hour.
08 - Before serving, garnish with fresh blueberries and extra lemon zest if desired.
# Handy Tips:
01 -
- Individual portions mean everyone gets their own perfect little cake without fighting over slices
- The lemon cuts through the richness while blueberries add bursts of sweetness in every bite
02 -
- Room temperature ingredients blend together seamlessly while cold cream cheese creates stubborn lumps that ruin the texture
- Overbaking creates dry, cracked cheesecakes, so pull them out when they still jiggle slightly in the center
03 -
- Run a thin knife around the edge of each cheesecake right after removing from the pan for clean release every time
- The blueberry compote doubles as a delicious topping for ice cream or yogurt if you have extra