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Easy Creamy Mini Lemon Blueberry Cheesecakes

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These mini lemon blueberry cheesecakes are a quick and easy summer treat with a creamy texture, tangy lemon flavor, and fresh blueberries baked right in. Perfectly portioned and crowd-pleasing, they are ideal for gatherings or a sweet pick-me-up.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar (for filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) sour cream
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until mixture resembles wet sand.
  3. Divide the crust mixture evenly among muffin cups and press firmly into an even layer (about 1 tablespoon per cup).
  4. In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth and creamy, about 2-3 minutes with a hand mixer on medium speed.
  5. Beat in eggs one at a time, scraping down the bowl between additions.
  6. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
  7. Spoon the cream cheese mixture over the crust in each muffin cup, filling about 3/4 full.
  8. Gently press 4-5 fresh blueberries into the top of each cheesecake.
  9. Bake on the middle rack for 18-22 minutes until centers have a slight jiggle.
  10. Let cheesecakes cool to room temperature in the pan for 30 minutes, then chill in the refrigerator for at least 2 hours or overnight.
  11. Run a small knife around edges to loosen and gently peel away liners before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Press crust firmly to prevent crumbling. Do not overbake; centers should jiggle slightly. Chill cheesecakes overnight for best flavor and texture. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free version, use vegan cream cheese and coconut yogurt and adjust baking time.

Nutrition

Keywords: mini cheesecakes, lemon blueberry cheesecake, summer dessert, easy cheesecake, creamy cheesecake, party dessert, bite-sized cheesecake

Find it online: https://junomeals.com/easy-creamy-mini-lemon-blueberry-cheesecakes-recipe-for-perfect-summer-treats/