Lemon Blueberry Mini Cheesecakes | Fresh, Fast & Flavorful
Smooth and creamy bite-sized lemon cheesecakes with a sweet blueberry swirl. Lemon and blueberry complement each other beautifully in this refreshing summer dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 14 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cream Cheese Filling:
- 500 grams (2 bricks) full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
Blueberry Swirl Topping:
- 1 cup blueberries (fresh or frozen)
- 1 tbsp granulated sugar
- 1/4 cup water
- 1 tsp corn starch
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
Instructions
1. To make the blueberry topping, add blueberries, sugar, vanilla extract, and lemon juice to a medium saucepan.
2. Whisk together water and cornstarch until smooth, then stir into the saucepan with the berries.
3. Place over medium heat and bring to a gentle simmer. Reduce heat and stir occasionally for 2-3 minutes.
4. Mash the blueberries with a potato masher and continue cooking for another 1-2 minutes. Remove from heat and let cool.
5. Preheat oven to 350°F and line 14 muffin cups with foil or paper liners.
6. In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until texture resembles wet sand.
7. Scoop 1½ tbsp of crust mixture into each liner and gently press to form an even crust. Bake for 8 minutes, then remove and let cool. Reduce oven to 325°F.
8. In a large bowl, beat cream cheese and sugar with a hand or stand mixer for 5 minutes until smooth and creamy.
9. Add vanilla extract, lemon juice, and lemon zest. Beat for another minute.
10. Add eggs one at a time, beating just until combined. Do not overmix.
11. Fold in sour cream until fully combined.
12. Spoon about 3 tbsp of the cheesecake filling into each muffin cup.
13. Add 1½ tsp of blueberry topping to each and swirl with a toothpick to create a pattern.
14. Bake at 325°F for 18–20 minutes, until centers are just slightly jiggly.
15. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours.
16. Serve chilled as is or with whipped cream if desired.
Notes
Do not overmix the cheesecake batter to avoid cracks or a dense texture.
Cheesecakes are done when centers are slightly jiggly—avoid overbaking.
Let cheesecakes cool completely before chilling to avoid condensation.
Store in the refrigerator for up to 4 days.
Oven temperatures may vary, so begin checking doneness near the end of baking.
Find it online: https://cookingwithramsay.com/lemon-blueberry-mini-cheesecakes/