Every summer growing up, my grandmother would bring out a tray of something chilled and beautiful after our long Sunday meals. Usually, it was some kind of cheesecake—cool, creamy, and just the right amount of sweet. But the Mini Lemon Blueberry Cheesecakes she made one year stood out more than any other.

They were sunshine in cupcake wrappers. Tart lemon tang softened by rich, velvety cream cheese, and finished with a jewel-like swirl of blueberry. I still remember the way the berries stained the lemony filling with their vibrant purple, like watercolors blooming on a page. That summer, they became a family tradition.

These mini cheesecakes are more than just dessert. They’re tiny parcels of happiness, perfect for warm days, holiday tables, baby showers, brunches—or simply when you need a bite of something cheerful. And with ingredients that are easy to find and a method that’s wonderfully forgiving, this recipe is ideal whether you’re a seasoned baker or just starting out.

Why You’ll Love This Recipe:

• Perfectly Portioned for parties or individual treats.
• Bright and Zesty thanks to lemon juice and zest paired with sweet blueberry swirl.
• No Fuss Baking with simple steps and no water bath required.
• Make-Ahead Friendly, so you can chill and serve whenever you’re ready.

INGREDIENTS YOU’LL NEED:

For the Blueberry Swirl:

• 1 cup fresh blueberries
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon cornstarch
• 2 teaspoons water

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 3½ tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling:

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature

HOW TO MAKE MINI LEMON BLUEBERRY CHEESECAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Blueberry Swirl

Begin with the blueberry swirl so it has time to cool. In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat. Separately, stir together cornstarch and water, then add this to the blueberries. Cook until the berries burst and the mixture thickens—about 5 minutes. Set aside to cool. The smell of simmering blueberries and lemon is simply heavenly.

Step 2: Build the Buttery Crust

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs, sugar, and melted butter until evenly moistened. Spoon about a tablespoon into each liner and press down with a spoon or the bottom of a small glass. Bake for 5 minutes, then remove and let cool. The crust will smell like a buttery dream.

Step 3: Whip Up the Lemon Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, then mix in lemon juice, zest, and vanilla. Finally, beat in the eggs one at a time until just combined. You don’t want to overmix—gentle folding preserves that lush texture.

Step 4: Assemble the Cheesecakes

Spoon the cheesecake mixture over the crusts until nearly full. Dot each with a little blueberry swirl, and use a toothpick to gently marble the tops. It’s a fun and almost therapeutic part—each one turns out beautifully unique.

Step 5: Bake, Cool, Chill

Bake for 17–20 minutes, until the centers are set with a slight jiggle. Let them cool in the tin for 30 minutes, then refrigerate for at least 4 hours, or overnight. The flavor deepens beautifully with time, and the texture becomes irresistibly creamy.

HELPFUL TIPS:

• Let cream cheese and eggs come to room temperature for the silkiest filling.
• Use a gentle hand when swirling the blueberry compote for best marbling.
• Don’t skip the chill time—these cheesecakes need it to set properly and shine in texture.

DETAILS:

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 5 hours
• Yield: 14 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can double the recipe for a larger crowd.
• Garnish with a fresh blueberry and a tiny mint leaf for an elegant finish.

NUTRITIONAL INFORMATION:

Per mini cheesecake:

• Calories: ~200
• Fat: 12g
• Carbs: 20g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

1. What are lemon blueberry mini cheesecakes?
Lemon blueberry mini cheesecakes are individual-sized desserts featuring a crisp graham cracker crust, tangy lemon-flavored cheesecake filling, and a swirl of sweet blueberry compote. They’re rich yet refreshing, perfect for spring and summer gatherings. Their vibrant flavor combination and adorable presentation make them a hit at parties, picnics, or as a bright finish to any meal.

2. How do you make a mini blueberry cheesecake?
To make mini blueberry cheesecakes, start with a graham cracker crust pressed into muffin tins. Add a creamy lemon cheesecake filling, then top with blueberry jam and fresh berries. Bake at 350°F until set, then chill. Lining empty muffin cups with water helps ensure even baking, making each bite perfectly smooth and rich.

3. How do you make blueberry cheesecake with graham crackers?
Make blueberry cheesecake with graham crackers by blending crushed crackers with melted butter for the crust. Press into muffin cups, then fill with lemon cheesecake batter. Simmer blueberries with sugar and lemon juice to create a swirl, spoon it over the batter, and bake until set. Chill before serving for best texture and flavor.

4. Can I substitute blueberry swirl for lemon cheesecake?
Yes, you can omit the blueberry swirl for a classic lemon cheesecake bite or substitute with another berry like raspberries or strawberries. The lemon base pairs well with most fruits, giving you flexibility to tailor the flavor. Whether swirled or topped, fresh berries enhance both taste and appearance of these mini cheesecakes.

STORAGE INSTRUCTIONS:

Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To freeze, place them in a single layer until solid, then transfer to a freezer-safe bag. Thaw overnight in the fridge before serving.

Related Recipes:

If you liked these Mini Lemon Blueberry Cheesecakes, you’ll definitely enjoy these:

• Blueberry Crumble Cheesecake
• Magnolia Bakery Blueberry Jamboree
• White Chocolate Blueberry Cheesecake Cupcakes
• Mini Pistachio Coffee Cheesecakes

CONCLUSION:

These Mini Lemon Blueberry Cheesecakes are like capturing the freshness of summer in a dessert. Bright, creamy, and bursting with fruit flavor, they’re an easy and elegant way to impress guests or treat yourself to something truly special. Whether you grew up with cheesecake traditions or are just starting your own, this recipe is sure to become a new favorite.

Print