Lemon Blueberry Mini Cheesecakes

Why You’ll Love This Recipe

These Lemon Blueberry Mini Cheesecakes are a great combination of creamy, tangy, and sweet flavors that will make your taste buds dance. The buttery graham cracker crust provides a satisfying crunch that perfectly complements the smooth and creamy cheesecake filling. With the added brightness of lemon and the sweetness of blueberries, these mini cheesecakes are an ideal dessert for any time of the year, especially during warm weather when you’re craving something light yet indulgent. Plus, their mini size makes them easy to serve and even easier to enjoy.

Ingredients

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• ⅓ cup melted butter

• 16 oz cream cheese (softened)

• ½ cup sour cream

• ½ cup sugar

• 2 large eggs

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1 cup fresh blueberries

• 2 tablespoons honey or sugar (for the blueberry topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and set aside.

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Spoon the mixture into each muffin cup, pressing down to form a firm crust. Bake for about 10 minutes and then remove from the oven.

3. In a large bowl, beat the softened cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, ensuring the batter is smooth.

4. Pour the cheesecake batter evenly over the baked graham cracker crust in each muffin tin. Fill each cup about ¾ of the way full.

5. Bake for 18-20 minutes or until the center is set and only slightly jiggly. Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.

6. In a small saucepan, combine blueberries and honey (or sugar) over medium heat. Cook for 5-7 minutes, occasionally stirring, until the blueberries soften and release their juice. Let the topping cool.

7. Once the cheesecakes have chilled, top each with the blueberry sauce. Serve and enjoy!

Servings and Timing

This recipe yields about 12 mini cheesecakes. The total time to make them is approximately 45 minutes of active preparation time, plus at least 2 hours of chilling time in the refrigerator.

Variations

• Add a flavored crust: Instead of using graham cracker crumbs, try using crushed vanilla wafers, or add a touch of cinnamon or nutmeg for extra flavor.

• Different fruit toppings: While blueberries are delicious, you can also use other berries like raspberries, strawberries, or blackberries for variety.

• No-bake option: If you're looking for a quicker option, you can skip the baking step for the cheesecake filling. Simply chill the cheesecakes in the fridge until they firm up.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 1 month. Just be sure to wrap them tightly in plastic wrap or foil before freezing.

• Reheating: While these cheesecakes are best enjoyed cold, if you prefer them slightly warmed, you can let them sit at room temperature for 15-20 minutes before serving.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries can be used. Just be sure to thaw them and drain any excess liquid before making the topping.

Can I make this recipe gluten-free?

Yes, you can substitute gluten-free graham crackers for the crust, or use a gluten-free cookie option to create the base.

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. Prepare them up to 2 days in advance and store them in the fridge until ready to serve.

How do I prevent cracks in the cheesecake?

Make sure not to overbake the cheesecakes, and allow them to cool slowly in the oven with the door slightly ajar to prevent cracks. Refrigerating them for at least 2 hours will also help them set properly.

Can I add a different citrus flavor?

Yes, you can substitute lemon with lime or orange zest for a different citrusy twist on the recipe.

Can I use a different sweetener?

Yes, you can swap regular sugar with a sugar substitute like stevia or erythritol if you're looking for a low-carb or sugar-free option.

How do I prevent the crust from being too crumbly?

Ensure that the graham cracker crumbs are mixed well with the melted butter and sugar. Press the crust mixture firmly into the muffin tin before baking to help it hold together.

Can I make these into regular-sized cheesecakes instead of mini ones?

Yes, you can use a standard cheesecake pan. Adjust the baking time accordingly, as a larger cheesecake will take longer to bake.

Can I use dairy-free cream cheese and sour cream?

Yes, you can use dairy-free substitutes for the cream cheese and sour cream if you need a dairy-free version of this recipe.

Can I skip the blueberry topping?

Absolutely! If you're not a fan of blueberries, you can leave the topping off or replace it with another fruit sauce, caramel, or chocolate ganache.

Conclusion

These Lemon Blueberry Mini Cheesecakes are a perfect combination of creamy and fruity, with just the right balance of sweetness and tang. They’re a fun, individual-sized dessert that will impress your guests at any occasion. With endless variations and the option to make them ahead of time, these mini cheesecakes are a go-to dessert you’ll love to make and share.

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Lemon Blueberry Mini Cheesecakes

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Lemon Blueberry Mini Cheesecakes are a delightful treat that combines the tangy flavor of lemon with the sweetness of fresh blueberries. These individual-sized cheesecakes feature a buttery graham cracker crust, a creamy cheesecake filling, and a delicious blueberry topping, making them the perfect dessert for any occasion.

• Author: Janet
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup melted butter

16 oz cream cheese (softened)

½ cup sour cream

½ cup sugar

2 large eggs

2 tablespoons lemon juice

1 teaspoon lemon zest

1 cup fresh blueberries

2 tablespoons honey or sugar (for the blueberry topping)

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Instructions

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners and set aside.
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined. Spoon the mixture into each muffin cup, pressing down to form a firm crust. Bake for about 10 minutes and then remove from the oven.
3. In a large bowl, beat the softened cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, ensuring the batter is smooth.
4. Pour the cheesecake batter evenly over the baked graham cracker crust in each muffin tin. Fill each cup about ¾ of the way full.
5. Bake for 18-20 minutes or until the center is set and only slightly jiggly. Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.
6. In a small saucepan, combine blueberries and honey (or sugar) over medium heat. Cook for 5-7 minutes, occasionally stirring, until the blueberries soften and release their juice. Let the topping cool.
7. Once the cheesecakes have chilled, top each with the blueberry sauce. Serve and enjoy!

Notes

• For a flavored crust, try using crushed vanilla wafers or adding a touch of cinnamon or nutmeg.
• If you prefer a no-bake version, skip the baking step for the cheesecake filling and chill the cheesecakes until they firm up.
• Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
• If using frozen blueberries, be sure to thaw them and drain any excess liquid before making the topping.
• You can substitute gluten-free graham crackers or cookies for the crust to make the recipe gluten-free.

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg