Juicy Mini Lemon Blueberry Cheesecakes

Juicy mini lemon blueberry cheesecakes first came to life in my kitchen when I wanted something bright, creamy, and shareable for a spring baby shower and I didn’t want to fuss with slicing a full cake so I opted for these tiny, tangy cheesecakes topped with fresh berries and they were a huge hit with every single guest.

Ever since then, they’ve been my go-to for brunches, birthdays, and summer gatherings because they’re portion-perfect, full of citrusy zing, and that pop of blueberry on top just makes them look and taste like sunshine on a plate.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Graham cracker crumbs – These form the buttery crust that holds each mini cheesecake together.
• Butter – Binds the crumbs and adds richness to the base.
• Cream cheese – The luscious foundation of the creamy filling.
• Granulated sugar – Sweetens the batter just enough to balance the tartness.
• Lemon zest – Infuses the filling with bright, citrusy flavor.
• Fresh lemon juice – Adds a zippy tang to the creamy cheesecake base.
• Eggs – Help set the cheesecakes and give them structure.
• Vanilla extract – Adds warmth and depth to the flavor profile.
• Blueberry preserves – A glossy, fruity topping that pairs beautifully with lemon.
• Fresh blueberries – Provide freshness and a juicy bite on top of every mini cheesecake.

Tools You’ll Need

• Muffin tin – Creates perfect, portioned mini cheesecakes.
• Cupcake liners – Makes removal easy and keeps the cheesecakes intact.
• Mixing bowls – Needed for prepping both crust and filling.
• Electric hand mixer – Ensures a smooth, creamy batter.
• Zester – Helps pull bright flavor from fresh lemons.
• Juicer – Makes it easy to squeeze every drop of juice from your lemons.
• Spoon or scoop – For pressing the crust evenly and portioning batter.
• Oven – Bakes the cheesecakes until perfectly set.
• Cooling rack – Helps them cool evenly before chilling.

Instructions

Step 1:

I preheat the oven to 325°F and line a muffin tin with cupcake liners.

Step 2:

In a bowl, I mix graham cracker crumbs and melted butter until combined, then I press the mixture firmly into the bottom of each liner to form the crust and bake it for 5 minutes.

Step 3:

While the crusts cool, I beat the cream cheese and sugar together until smooth, then I add lemon zest, lemon juice, and vanilla extract.

Step 4:

Next, I mix in the eggs one at a time, making sure not to overbeat the batter so the cheesecakes stay creamy and not airy.

Step 5:

I spoon the filling over each crust, filling the liners about 3/4 full, and then I bake for 16–18 minutes until the centers are just set.

Step 6:

Once they’ve cooled for 10 minutes in the pan, I transfer them to a wire rack and then chill them in the fridge for at least 2 hours.

Step 7:

Right before serving, I spoon blueberry preserves over each cheesecake and top with a few fresh blueberries for that glossy, juicy finish.

Tips

For an extra lemony kick, I sometimes add a splash of lemon extract to the filling. If I want a lighter texture, I’ll fold in a bit of sour cream or Greek yogurt. These minis freeze really well too just skip the topping until you’re ready to serve. And if you’re feeling fancy, garnish with a tiny sprig of mint or lemon zest curl.

Ways to Serve

These mini cheesecakes are perfect for dessert tables, picnics, or bridal showers. I like plating them with a little extra blueberry sauce on the side or serving them with iced tea or sparkling lemonade. They also make an adorable edible gift when packed in cupcake boxes.

Frequently Asked Questions

Can I make Juicy Mini Lemon Blueberry Cheesecakes ahead of time?

Yes! They’re best when chilled overnight, and you can add the topping just before serving.

Can I use frozen blueberries in Juicy Mini Lemon Blueberry Cheesecakes?

Yes, just thaw and drain them well, or cook them into a simple compote instead of using preserves.

Do I need a water bath for Juicy Mini Lemon Blueberry Cheesecakes?

Nope! Because they’re small and bake quickly, they set perfectly without one.

See You in the Kitchen

I hope you try these juicy mini lemon blueberry cheesecakes soon! They’re the perfect combination of creamy, citrusy, and fruity in every single bite. Let me know if you add your own twist I’d love to hear!

Happy Cooking!

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