Description
Looking for the best mini lemon blueberry cheesecakes? These quick, easy, and fruity bites are creamy, tangy, and party-perfect! One of the best simple dessert ideas for spring and summer, they’re great for showers, holidays, or make-ahead sweet treats. Easy to prep and totally crowd-pleasing!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup blueberry preserves
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and butter. Press into liners and bake 5 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add lemon zest, juice, and vanilla.
- Add eggs one at a time, mixing gently.
- Spoon batter into liners and bake 16–18 minutes until just set. Cool 10 minutes, then chill 2 hours.
- Top with blueberry preserves and fresh blueberries before serving.
Notes
- Use lemon extract for extra citrus flavor.
- Freeze without topping and add later for make-ahead prep.
- Sub Greek yogurt for a lighter version.
- Garnish with mint or lemon zest for extra flair.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg