Lemon Blueberry Mini Cheesecakes Recipe
Indulge in the perfect balance of sweet and tart with these Lemon Blueberry Mini Cheesecakes. A buttery graham cracker crust holds a creamy lemon cheesecake topped with a swirl of blueberry goodness. These mini treats are bursting with bright, tangy flavors, making them ideal for spring gatherings or summer soirees. Finish them off with whipped cream and fresh blueberries for an extra special touch!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 28 minutes
- Yield: 18 cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 4 tablespoons salted butter, melted
- 3 tablespoons light brown sugar
Mini Cheesecakes:
- 1 ⅔ cups powdered sugar
- 1 tablespoon lemon zest
- 16 ounces cream cheese, room temperature
- ½ cup sour cream or plain greek yogurt
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 2 large eggs
- 18 tablespoons blueberry pie filling
Optional Garnishes:
- Whipped cream
- Blueberry pie filling (optional)
- Blueberries
- Mint
Instructions
- Graham Cracker Crusts
Preheat the oven to 325°F. Line two cupcake tins with 18 liners. Combine graham cracker crumbs, melted butter, and sugar. Press mixture into liners and bake until golden brown.
- Cheesecake Filling
In a bowl, beat powdered sugar and lemon zest. Add cream cheese and beat until fluffy. Mix in sour cream, lemon juice, vanilla extract, and eggs. Fill crusts with cheesecake mixture, top with blueberry filling, and swirl. Bake and chill before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- To freeze, wrap cheesecakes (without toppings) in plastic wrap and foil, then store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
- Cheesecakes can be made 2 days ahead and stored in the fridge. Add toppings before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 238 kcal
- Sugar: 21g
- Sodium: 157mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 54mg
