Introduction

These Juicy Mini Lemon Blueberry Cheesecakes are the perfect handheld treat for any occasion. Combining tangy lemon with sweet blueberries and a crunchy graham cracker crust, they offer a delightful burst of fresh flavor in every bite.

The image shows six small cheesecakes arranged on a white plate placed on a white marbled surface. Each cheesecake has three layers: a bottom layer of crumbly, light brown crust, a thick middle layer of smooth, creamy white cheese, and a top layer with a swirled purple and dark berry sauce in a circular pattern, creating a marbled effect. The swirls are rich and glossy, contrasting with the matte white cheese layer below. The cheesecakes are stacked close together, some slightly overlapping, showing off their vivid purple tops and clean edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh blueberries (140 grams)
1 tablespoon white sugar (13 grams)
1 teaspoon lemon juice, freshly squeezed
1 teaspoon cornflour
2 teaspoons water
1 cup crushed graham crackers (120 grams, about 8 full sheets)
3 tablespoons white sugar (40 grams)
3 1/2 tablespoons butter, melted (50 grams)
16 ounces cream cheese, softened
1/2 cup white sugar (100 grams)
1/4 cup freshly squeezed lemon juice (60 ml)
Zest from 1 lemon
1 teaspoon vanilla extract
2 large eggs at room temperature

Instructions

Step 1: Prepare the blueberry sauce. In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, mashing them as they cook. In a separate bowl, whisk together the water and cornflour, then add to the saucepan. Cook for 1-2 minutes until the sauce thickens, stirring and mashing. Remove from heat and strain through a fine-mesh strainer into a heat-safe bowl. Set aside to cool.
Step 2: Prepare the crust. Preheat the oven to 325°F. Line two 12-count muffin pans (or one 24-count) with 14 cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter, stirring well. Distribute the mixture evenly into the muffin cavities, pressing firmly into an even layer. Bake for 5 minutes, then cool. Keep the oven at 325°F.
Step 3: Make the cheesecake filling. In a mixer, beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla, mixing until combined. Scrape down the bowl if needed. Add eggs one at a time, mixing on low until just combined after each addition.
Step 4: Assemble cheesecakes. Divide the filling evenly between the muffin cavities. Spoon about 1 teaspoon of blueberry sauce on top of each and gently swirl it into the filling using a toothpick or knife.
Step 5: Bake and cool. Bake at 325°F for 17-20 minutes until the tops are set. Bake in batches if needed. Remove from oven and cool at room temperature for at least 1 hour.
Step 6: Chill and serve. Remove cheesecakes from pans and place in an airtight container. Refrigerate for at least 3-4 hours or overnight. Serve chilled and enjoy!

Tips & Variations

For a gluten-free option, substitute graham crackers with gluten-free crumbs or crushed nuts.
Add a pinch of cinnamon to the crust for a warm spice note.
Use frozen blueberries if fresh are unavailable, just thaw and drain excess liquid before cooking.
Swirl in other berry sauces like raspberry or strawberry for different flavors.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as they are best served chilled. You can also freeze them for up to 1 month; thaw in the fridge before serving.

How to Serve

A small round cheesecake sits on a white plate with a white marbled texture under it, showing three visible layers: a crumbly brown cookie crust at the bottom, a thick creamy white cheesecake layer in the middle, and a glossy deep purple blueberry topping swirled at the top. A silver fork is pressing into the cheesecake’s soft white middle, slightly breaking the blueberry layer, highlighting the smooth and creamy texture of the dessert. The background is softly blurred, with hints of more cheesecakes nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day ahead and stored in the refrigerator to allow flavors to meld and the texture to firm up.

What can I use instead of cornflour in the blueberry sauce?

You can substitute cornflour with arrowroot powder or all-purpose flour as thickening agents, but use the same amount.