Are you ready to make something absolutely delicious and totally adorable? I’m so excited to share my recipe for Mini Blueberry Lemon Cheesecakes with you. These little treats are bursting with bright lemon and sweet blueberry flavors, all nestled in a crunchy graham cracker crust. They are perfect for any occasion, and trust me, everyone will love these mini blueberry lemon cheesecakes!
Why You Will Love This Recipe
You are going to absolutely adore these Mini Blueberry Lemon Cheesecakes because they are just so good! First of all, they are the perfect size for a single serving, making them great for parties or just a little treat for yourself. Plus, the graham cracker crust adds a lovely crunch and buttery flavor. This recipe for mini blueberry lemon cheesecakes is also surprisingly easy to make. You don’t need any fancy equipment, and the steps are simple to follow. If you are looking for a dessert that is both impressive and easy, these homemade mini blueberry lemon cheesecakes are the answer! Trust me, this is a great recipe for moist mini blueberry lemon cheesecakes.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup fresh blueberries
Step-by-Step Instructions
Step 1: Get Started with the Crust
First things first, let’s get that oven preheating to 325°F (160°C). While that’s warming up, grab a muffin tin and line it with paper liners. In a medium bowl, you’re going to mix together the graham cracker crumbs, sugar, and melted butter. Once it’s all combined, take about 2 tablespoons of this crumb mixture and press it into the bottom of each muffin liner. You can use the back of a spoon or your fingers to really press it down firmly to make a nice base for our mini blueberry lemon cheesecakes.
Step 2: Make the Cheesecake Filling
Now for the creamy part! In a large bowl, put in your softened cream cheese and sugar. Using an electric mixer, beat these together until they are smooth and creamy. This might take a minute or two, but you want to make sure there are no lumps. Next, crack in the eggs, one at a time, and mix well after each one. Finally, stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Mix it all until everything is just combined and smooth. Be careful not to overmix at this stage.
Step 3: Assemble and Bake
Time to put it all together! Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin. You want to fill each muffin liner about ¾ full. Pop the muffin tin into the preheated oven and bake for 20-25 minutes. You’ll know they are ready when the edges are set, but the center is still slightly jiggly. Don’t worry if they seem a little soft; they will firm up as they cool.
Step 4: Cool and Chill
Once baked, turn off the oven and open the oven door just a crack. Let the mini cheesecakes cool in the oven for 30 minutes with the door slightly ajar. This helps them cool down slowly and prevents cracks from forming on the top. After 30 minutes, take the muffin tin out of the oven and let the cheesecakes cool completely at room temperature. Once they are fully cooled, cover the muffin tin with plastic wrap and put it in the refrigerator. Let them chill for at least 2 hours, or even better, overnight. This chilling time is important because it allows the cheesecakes to fully set and become nice and firm.
Step 5: Add the Blueberry Topping
The final touch! Just before you are ready to serve your beautiful mini blueberry lemon cheesecakes, take them out of the fridge and top each one with a spoonful of fresh blueberries. And there you have it – perfect, pretty, and utterly delicious mini blueberry lemon cheesecakes ready to enjoy!
Serving Suggestions
These Mini Blueberry Lemon Cheesecakes are fantastic all on their own, but you can totally dress them up if you want to! For a little extra something, try serving them with a dollop of whipped cream or a scoop of vanilla ice cream. They also taste amazing with other fresh fruits like raspberries or sliced strawberries alongside the blueberries.
If you want to make them look extra fancy for a party or special occasion, you could dust them lightly with powdered sugar before adding the blueberries, or add a small sprig of fresh mint for a pop of green. These mini blueberry lemon cheesecakes are perfect for so many things! Bring them to a potluck, serve them at a summer picnic, or just enjoy them as a delightful dessert after dinner any night of the week. They are always a hit!
Storage and Reheating
These Mini Blueberry Lemon Cheesecakes are best kept in the refrigerator. Store them in an airtight container to keep them fresh. They will last for up to 3-4 days in the fridge. Because they are meant to be served cold, you don’t need to reheat them. Just take them straight from the fridge and enjoy! If you like them a little softer, you can let them sit at room temperature for about 15-20 minutes before serving.
If you want to keep them longer, you can freeze these mini blueberry lemon cheesecakes. To freeze, wrap each cheesecake individually in plastic wrap, and then place them all in a freezer-safe bag or container. They can be frozen for up to 2 months. When you are ready to eat them, just thaw them in the refrigerator overnight.
Key Details
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes (plus chilling time)
- Servings: 12 mini cheesecakes
- Equipment:
- Muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Mini Blueberry Lemon Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press 2 tablespoons of crumb mixture into each muffin liner.
- In a large bowl, beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
- Spoon cheesecake filling evenly over crusts, filling each liner about ¾ full.
- Bake for 20-25 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, open door slightly, and let cheesecakes cool in oven for 30 minutes. Cool completely at room temperature, then chill in refrigerator for at least 2 hours.
- Top each cheesecake with fresh blueberries before serving.
