Mini Blueberry Lemon Cheesecake Recipe

I’ve been making this Mini Blueberry Lemon Cheesecake recipe for years, and it never fails to impress—bright, creamy, and bursting with fresh flavor in every bite. These little cheesecakes are the perfect marriage of zesty lemon and sweet blueberries, all wrapped up in a silky, indulgent filling nestled in a simple graham cracker crust. Whether it’s a backyard brunch or just a Tuesday sweet tooth, Mini Blueberry Lemon Cheesecake always feels like the right choice.

What I love most is how easy they are to pull together with just a muffin tin and pantry staples—no springform pans or water baths needed. Topped with a fresh blueberry swirl, each Mini Blueberry Lemon Cheesecake brings a pop of color and homemade charm that tastes as good as it looks. If you're craving something that’s both comforting and a little fancy, Mini Blueberry Lemon Cheesecake is your new go-to.

Why Mini Blueberry Lemon Cheesecakes Are So Popular

There’s something special about a dessert that’s made just for you, and that’s exactly why Mini Blueberry Lemon Cheesecake has earned a permanent spot in my warm-weather dessert lineup. These little Mini Blueberry Lemon Cheesecake offer all the creamy richness of a classic cheesecake but in perfectly portioned bites—no slicing, no mess, just grab-and-enjoy simplicity. The burst of lemon zest paired with juicy blueberries gives each Mini Blueberry Lemon Cheesecake a bright, sunny flavor that feels like summer on a plate.

I love making these for outdoor get-togethers, especially when blueberries are in season—guests rave about the taste, and I always catch someone snapping a photo before digging in. Whether it's a graduation party or a backyard BBQ, Mini Blueberry Lemon Cheesecake brings a fresh, festive touch that makes everyone feel a little extra celebrated.

Jump to:

• Ingredients
• Instructions
• Dietary Benefits & Serving Suggestions
• Recipe Variations & Substitutions
• Equipment
• Storage Instructions
• The Secret Behind Perfectly Smooth Mini Blueberry Lemon Cheesecake
• FAQ
• Related
• Pairing
• Mini Blueberry Lemon Cheesecakes Recipe

Ingredients

For the Crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter
• Pinch of salt

For the Cheesecake Filling:

• Cream cheese, softened to room temperature
• Granulated sugar
• Eggs, room temperature
• Sour cream
• Fresh lemon juice
• Lemon zest (from about 2 lemons)
• Vanilla extract
• All-purpose flour

For the Fresh Blueberry Topping:

• Fresh blueberries
• Granulated sugar
• Water
• Cornstarch
• Lemon juice

Ingredient Substitutions:

• Dairy-free option: Substitute cream cheese with dairy-free cream cheese and use coconut cream instead of sour cream
• Gluten-free crust: Replace graham crackers with gluten-free cookies or almond flour mixed with a bit of sugar
• Sugar alternatives: You can use coconut sugar or stevia equivalents, though texture may vary slightly
• Frozen blueberries: If fresh aren't available, frozen blueberries work well – just thaw and drain excess liquid first

The cream cheese should be completely softened for the smoothest texture – this is crucial for preventing lumps in your mini lemon cheesecake filling. Room temperature eggs incorporate more easily and create a silkier consistency.

See recipe card for quantities.

Instructions

Preparing Your Kitchen and Making the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or generously grease each cup with butter. This temperature is lower than typical baking because cheesecakes need gentle heat to prevent cracking.
2. Fill a large roasting pan halfway with hot water and place it on the bottom rack of your oven. This creates a water bath environment that helps the Mini Blueberry Lemon Cheesecake bake evenly and prevents the tops from cracking.
3. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The butter should coat all the crumbs evenly.
4. Divide the crust mixture evenly among the 12 muffin cups, using about 2 tablespoons per cup. Press firmly into the bottom of each liner using the back of a spoon or a small measuring cup. The crust should be compact and even.
5. Bake the crusts for 8 minutes, then remove and let cool while you prepare the filling.

Creating the Lemon Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 3-4 minutes. Scrape down the sides of the bowl frequently to ensure even mixing.
2. Gradually add the sugar and continue beating until well combined, about 2 minutes.
3. Add eggs one at a time, beating just until incorporated after each addition – overmixing can cause cracks.
4. Mix in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and flour until just combined.
5. The key to silky smooth mini lemon blueberry cheesecakes is not overbeating once the eggs are added. Mix just until you can't see streaks of egg, then stop.

Baking and Chilling the Mini Blueberry Lemon Cheesecake

1. Divide the cheesecake filling evenly among the prepared crusts, filling each about ¾ full.
2. Tap the muffin tin gently on the counter to release any air bubbles.
3. Bake for 18-22 minutes, until the centers are almost set but still slightly jiggly. The tops should not be golden brown – they should remain pale.
4. Remove from oven and let cool completely in the pan at room temperature for about 1 hour.
5. Refrigerate the Mini Blueberry Lemon Cheesecake for at least 4 hours or overnight. This chilling time is essential for proper texture and makes them much easier to remove from the pan.

Preparing the Blueberry Topping and Final Assembly

• In a small saucepan, combine fresh blueberries, sugar, water, and cornstarch.
• Cook over medium heat, stirring gently, until the mixture begins to simmer and thicken, about 5-7 minutes. Some blueberries will burst, creating a lovely chunky sauce.
• Remove from heat and stir in lemon juice.
• Let the blueberry topping cool completely before using. This blueberry swirl cheesecake topping can be made up to two days ahead and stored in the refrigerator.
• Once both the cheesecakes and topping are completely chilled, spoon the blueberry mixture over each mini cheesecake just before serving.

Hints and Tips for perfect Mini Blueberry Lemon Cheesecake

For the smoothest texture, make sure all your ingredients are at room temperature before mixing. Cold cream cheese will create lumps that are difficult to smooth out, even with extended mixing. Take your cream cheese and eggs out of the refrigerator about 2 hours before baking.

When zesting lemons for your tangy lemon cheesecake, only grate the bright yellow outer layer – the white pith underneath is bitter and will affect the flavor. One medium lemon typically yields about 1 teaspoon of zest.

Dietary Benefits & Serving Suggestions

These mini lemon blueberry cheesecakes provide a good source of protein from the cream cheese and eggs, while blueberries add antioxidants and natural fiber. The individual portion size helps with portion control, making them a more mindful dessert choice than cutting into a large cheesecake.

For a lighter version, you can substitute part of the cream cheese with Greek yogurt, though this will change the texture slightly. These summer cheesecake desserts pair beautifully with fresh mint, a dollop of whipped cream, or even a drizzle of honey.

Serve alongside fresh berries, a cup of coffee, or a glass of sparkling water with lemon. They're perfect for brunch buffets, afternoon tea parties, or as an elegant ending to a dinner party.

Recipe Variations & Substitutions

• Berry Medley Version: Mix blueberries with raspberries and blackberries for a mixed berry topping that adds visual appeal and varied flavors.
• No-Bake Version: For no bake mini cheesecakes, skip the baking step entirely. Use gelatin (1 packet dissolved in ¼ cup warm water) mixed into the filling, then chill for at least 6 hours until set.
• Chocolate Crust Alternative: Replace graham crackers with chocolate cookie crumbs for a richer base that complements the lemon flavors beautifully.
• Lavender Twist: Add ½ teaspoon dried culinary lavender to the filling for sophisticated mini blackberry lavender cheesecakes when you substitute the blueberries.
• Lime Variation: Swap lemon for lime juice and zest to create refreshing blueberry lime cheesecake cupcakes with a tropical twist.

Equipment

A standard 12-cup muffin tin is essential for creating perfectly sized individual cheesecakes. Paper liners make removal easier, but well-greased cups work too. An electric mixer (stand or hand mixer) is crucial for achieving the smooth, lump-free texture that makes these mini cheesecake recipes so appealing.

A microplane grater or fine zester works best for getting fluffy lemon zest without the bitter white pith. A rubber spatula helps scrape down bowl sides and fold ingredients gently.

For the water bath, use a large roasting pan or any oven-safe dish that can hold water. This gentle, moist heat environment is what gives these easy mini cheesecake recipes their signature creamy texture.

Storage Instructions

Store your finished mini blueberry lemon cheesecakes in the refrigerator for up to 5 days. Keep them covered with plastic wrap or in an airtight container to prevent them from absorbing other flavors and to maintain their creamy texture.

These make ahead desserts actually improve in flavor after a day or two in the fridge, as the lemon and blueberry flavors have time to meld together. For longer storage, you can freeze the cheesecakes (without the blueberry topping) for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag.

To serve frozen cheesecakes, thaw in the refrigerator for 4-6 hours. Add the fresh blueberry topping just before serving for the best appearance and texture.

FAQ

Why Mini Blueberry Lemon Cheesecake Will Be Your Forever Favorite

There’s a reason this Mini Blueberry Lemon Cheesecake has become a staple in my kitchen—it checks every box: simple, stunning, and unforgettable. With its velvety lemon base and burst of blueberry brightness, each bite feels like a tiny celebration. I love that these cheesecakes look bakery-worthy but come together without stress, making them just as perfect for quiet nights in as they are for big gatherings.

If you’re in the mood for even more show-stopping desserts, you’ll swoon over my silky-smooth Lemon Posset Brulee or dive deep into chocolate heaven with these Chocolate Mousse Brownies. But when you want something personal, pretty, and joyfully fuss-free, Mini Blueberry Lemon Cheesecake is always the sweet spot. I hope they bring as much joy to your table as they have to mine.

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Pairing

These are my favorite dishes to serve with this Mini Blueberry Lemon Cheesecake recipe: