Juicy Mini Lemon Blueberry Cheesecakes
These bite-sized mini lemon blueberry cheesecakes pack all the creamy, tangy goodness of traditional cheesecake with a fresh twist. Perfect for portion control, quick baking, and party-ready presentation, these cheesecakes combine zesty lemon and burst-in-your-mouth blueberries for a delicious summer treat.
Equipment
- Muffin tin (12-cup)
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- 8 oz 225 g cream cheese, room temperature (full-fat)
- 1/3 cup 65 g granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries or thawed frozen blueberries
- 1 cup graham cracker crumbs store-bought or crushed from crackers
- 3 tablespoons unsalted butter melted
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs, melted butter, and a pinch of salt until combined. Press the mixture evenly into the bottom of each muffin cup. Pre-bake crusts for 8-10 minutes, then remove and cool slightly.
- Beat the cream cheese in a mixing bowl until just smooth. Add sugar and mix until combined but not fluffy.
- Add the egg, lemon juice, and lemon zest; mix gently until incorporated.
- Carefully fold in the blueberries.
- Spoon the filling evenly over the pre-baked crusts in the muffin tin.
- Bake for 18-20 minutes, until centers are almost set but still slightly jiggly. Avoid overbaking.
- Let cheesecakes cool gradually, ideally in the oven with the door slightly open, then transfer to refrigerator to chill for at least 2 hours before serving.
- Optionally, top with whipped cream, fresh blueberries, lemon zest curls, or powdered sugar before serving.
Notes
Use full-fat cream cheese at room temperature for a smooth, creamy filling.
Avoid overmixing to prevent cracks caused by air bubbles.
Pre-baking the crust helps prevent sogginess.
These cheesecakes keep well refrigerated up to 5 days and can be frozen for up to 3 months.
Customize with lemon curd, additional berries, or extracts for flavor variations.
Let cool gradually to avoid cracked tops.
Nutrition
Calories: 140kcalCarbohydrates: 12gProtein: 3gFiber: 9gSugar: 9g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!