Mini Lemon Blueberry Cheesecake: A Delightful Dessert Recipe for Every Occasion

Mini Lemon Blueberry Cheesecake is a delightful treat that perfectly balances the tartness of lemon with the sweetness of blueberries, creating a symphony of flavors that dance on your palate. This recipe is not just a dessert; it’s a celebration of summer, evoking memories of sun-kissed picnics and family gatherings. The origins of cheesecake can be traced back to ancient Greece, but the combination of lemon and blueberry adds a modern twist that has captured the hearts of dessert lovers everywhere.

People adore Mini Lemon Blueberry Cheesecake for its creamy texture and refreshing taste, making it an ideal choice for any occasion. The convenience of individual servings means you can easily share them at parties or enjoy them as a personal indulgence. With this recipe, you’ll discover how simple it is to create these charming mini cheesecakes that are sure to impress your friends and family. Join me as we dive into the world of Mini Lemon Blueberry Cheesecake and bring a burst of flavor to your dessert table!

Ingredients:

• For the crust:
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• For the cheesecake filling:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup fresh blueberries (plus extra for topping)
• For the topping:
• 1 cup whipped cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh blueberries and lemon slices for garnish

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your crust bakes evenly and becomes nice and crispy.
2. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir them together until they are well mixed.
3. Pour in the melted butter and mix until the crumbs are evenly coated. The mixture should resemble wet sand.
4. Press the crumb mixture firmly into the bottom of a 12-cup muffin tin or mini cheesecake pan. Make sure to pack it down tightly to create a solid base for your cheesecakes.
5. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Keep an eye on it to prevent burning. Once done, remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes.
2. Add the granulated sugar and continue to beat until well combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
3. Next, add the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and the mixture is smooth.
4. Now, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecakes.
5. Gently fold in the fresh blueberries using a spatula. This will give your cheesecakes a lovely burst of flavor and color.

Filling the Cheesecakes

1. Once your crust has cooled, it’s time to fill them with the cheesecake mixture. Use a spoon or a piping bag to evenly distribute the filling over the crusts in the muffin tin.
2. Fill each cup to about 3/4 full, leaving a little room for the cheesecakes to rise as they bake.
3. Tap the muffin tin gently on the counter to remove any air bubbles that may have formed in the filling.

Baking the Cheesecakes

1. Place the filled muffin tin in the oven and bake at 325°F (160°C) for about 20-25 minutes. The edges should be set, but the center may still be slightly jiggly.
2. Once baked, turn off the oven and crack the oven door open. Let the cheesecakes cool in the oven for about 1 hour. This gradual cooling helps prevent cracks from forming.
3. After an hour, remove the cheesecakes from the oven and let them cool to room temperature on a wire rack.
4. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the flavors to meld and the texture to set perfectly.

Preparing the Topping

1. When you’re ready to serve the cheesecakes, it’s time to prepare the whipped cream topping. In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overwhip, as you want it to be light and fluffy.
3. Once the cheesecakes have chilled and are ready to be served, carefully remove them from the muffin tin. You can use a small offset spatula or a butter knife to gently loosen the edges before lifting them out.

Assembling the Mini Lemon Blueberry Cheesecakes

1. Place each mini cheesecake on a serving plate or a dessert stand. This presentation will make them look even more inviting!
2. Using a piping bag or a spoon, dollop a generous amount of whipped cream on top of each cheesecake.
3. Garnish with additional fresh blueberries and a slice of lemon for a pop of color and extra flavor.
4. Serve immediately and enjoy the delightful combination of creamy cheesecake, zesty lemon, and sweet blueberries!

Storage Tips

1. If you have any leftovers (which is rare!), store the mini cheesecakes in an airtight container in the refrigerator. They will keep well for up to 3 days.
2. For longer storage, you can freeze the cheesecakes. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.
3. To thaw, simply place them in the refrigerator overnight before serving.

Enjoy making these delightful mini lemon blueberry cheesecakes! They are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet treat for yourself. Happy baking!

Conclusion:

In summary, this Mini Lemon Blueberry Cheesecake is an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances creamy richness with zesty freshness. The combination of tangy lemon and sweet blueberries creates a flavor explosion that is sure to impress your family and friends. Plus, the mini size makes them perfect for portion control or for serving at gatherings where everyone can enjoy their own little treat! For serving suggestions, consider topping each cheesecake with a dollop of whipped cream and a sprinkle of fresh blueberries for an extra pop of color and flavor. You can also experiment with variations by swapping out the blueberries for other fruits like strawberries or raspberries, or even adding a hint of vanilla or almond extract to the cheesecake mixture for a unique twist. I encourage you to give this Mini Lemon Blueberry Cheesecake recipe a try! I would love to hear about your experience, so don’t forget to share your thoughts and any creative variations you come up with. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, I promise you won’t be disappointed. Happy baking! Print

June 9, 2025 by Melissa