Lemon Blueberry Mini Cheesecakes
Lemon and blueberry is definitely one of those matches made in food heaven! And they work magically together in these cute little cheesecake cups. The blueberries offer a sweet and tart flavour, while the lemon juice and zest keep it fresh and tangy--there couldn't be a better combo than what's in these lemon blueberry mini cheesecakes.
If you're looking for the perfect summer treat for your guests during BBQ season or any event, these individual desserts will not disappoint. These mini lemon and blueberry cheesecakes are super easy to whip together, so you won't be spending much time in the kitchen this summer. Plus, blueberry and lemon flavours together are so refreshing for the season!
The great thing about these cheesecakes is that they're mini, individual-sized, which means serving is a breeze with minimal dishes and clean-up. You can eat this dessert exactly how you'd eat a cupcake, which means no extra serving plates and utensils.
Why Should You Make Lemon Blueberry Mini Cheesecakes?
- The combination of tangy lemon and sweet blueberry makes for the perfect flavours for a summer dessert. It's a super fresh and creamy cheesecake!
- Serving and clean-up is a breeze with these mini lemon blueberry cheesecakes. You simply pick a mini cheesecake, bite into it, and discard the wrapper!
- Mini cheesecakes are not as intimidating to make as a larger cheesecake. There's less of a chance that something will go wrong.
- Lemon blueberry mini cheesecakes can easily be made ahead of time, leaving you more time for other preparations. It actually tastes even better the day after!
- You can change up the flavours if you prefer something else. You can use strawberries or raspberries in place of the blueberries. You can even swap out the lemon for lime!
Ingredients You'll Need
- Graham Cracker Crumbs - This makes up the base of the individual cheesecakes. You can either buy the crackers and crush them into crumbs yourself or buy them already crushed.
- Granulated Sugar - Adds a little sweetness to the crust. Also adds sweetness to the cream cheese filling.
- Butter - Allows the crust to stay together and not fall apart.
- Cream Cheese - Makes up the delicious and creamy portion of the mini cheesecakes. Use a good quality cream cheese that is full fat to get the best flavour and texture.
- Lemon - Both lemon zest and lemon juice are used in this recipe to give the cheesecakes a tangy and super lemon taste that complements the blueberry swirl so well.
- Eggs - Eggs are needed so that the mini cheesecakes don't fall apart.
- Vanilla Extract - Enhances all of the flavours.
- Sour Cream - Adds a richness and creaminess to the cheesecakes. Just like the cream cheese, you also want to use full fat for the sour cream.
- Blueberry Topping - It wouldn't be Lemon Blueberry Mini Cheesecakes without the blueberry topping!
How to Make Lemon Blueberry Cheesecakes
- Start off by preheating the oven to 350°F and line muffin pans with cupcake liners. Mix the graham cracker crumbs with sugar. Add the melted butter and mix well until mixture resembles coarse wet sand. Press down some of the mixture into each muffin cup.
- Beat cream cheese and sugar together until smooth and creamy. Add vanilla, lemon juice, and lemon zest and beat for another minute. Add eggs, one at a time, and beat until just combined. Fold in sour cream gently. Fill each muffin cup with 1.5 tbsp of cream cheese filling.
- Spoon 1.5 tsp of blueberry topping over each filled mini cheesecake and swirl with a toothpick.
- Bake at 325°F for 18-20 minutes, until centers are still slightly jiggly. Remove from oven, let cool for 30 minutes at room temperature. Transfer to fridge and cool for at least 3 hours. Serve as is or with a dollop of whipped cream.
Tips for Perfect Mini Cheesecakes
- Do not overmix batter: This is usually the reason you get cheesecakes that sink in the middle.
- Do not mix batter on high speed: This causes too much air to be incorporated, which can cause the cheesecake to deflate in the oven and then crack.
- Do not overcook: Over cooking causes cracks and a dry, crumbly texture. Be sure to pull the cheesecakes out of the oven when the center is still jiggly.
- Use room temperature ingredients: This allows the ingredients to be blended together smoothly without having to overmix the batter.
The edges should be set and the centers should still be jiggly. This is the perfect time to remove the mini cheesecakes from the oven and allow the middle to set outside of the oven.
Be sure that the ingredients you are using are all at room temperature and beat them together over medium speed. Do not overmix.
These mini cheesecakes will last 4-5 days in the fridge in a tightly sealed container.
For more delicious blueberry desserts try these Soft and Moist Blueberry Muffins.
Smooth and creamy bite-sized lemon cheesecakes with a sweet blueberry swirl. Lemon and blueberry complement each other in this favourite Summer dessert.
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 500 grams (2 bricks) cream cheese, room temperature (full fat)
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 1 cup blueberries (fresh or frozen)
- 1 tbsp granulated sugar
- ¼ cup water
- 1 tsp corn starch
- ½ tsp vanilla extract
- 1 tsp lemon juice
Add blueberries, granulated sugar, vanilla extract, and lemon juice to a medium sauce pan. Whisk together water and corn starch until smooth, then add to sauce pan. Mix until combined.
Place sauce pan over medium heat and allow to come to a gentle simmer. Reduce heat to medium low and stir occasionally for 2-3 minutes.
Begin squishing down most of the blueberries with a potato masher or with a similar utensil, cooking and stirring for another minute or two. Remove from heat and set aside to cool until ready to use.
Preheat oven to 350°F. Prepare your pan by lining 14 muffin cups with foil or paper liners.
Combine graham cracker crumbs and granulated sugar. Add melted butter and mix until mixture resembles wet sand.
Place 1½ tbsp of graham cracker crumb mixture to each of the prepared muffin cups. Press mixture down gently to completely and evenly cover the bottom of the muffin cup, but do not press down too hard.
Bake these prepared muffin cups for 8 minutes in preheated oven. Once 8 minutes is over, take muffin pans out of oven and allow to cool. Reduce the oven temperature to 325°F.
Combine cream cheese and sugar in large bowl and beat with hand mixer or stand mixer over medium speed for 5 minutes, until smooth and creamy.
Add vanilla extract, lemon juice, and lemon zest, and beat for another minute until well combined.
Add eggs, one a time, beating after each addition until JUST combined. Do not over mix.
Gently fold in sour cream until fully combined. Again, do not overmix.
Spoon about 3 tbsp of the cheesecake batter into each of the muffin cups.
Spoon 1½ tsp of the blueberry topping over each of the filled muffin cups. Use a toothpick to swirl the topping around to create a design.
Place the pan(s) in the oven and bake for 18-20 minutes. The cheesecakes are ready to come out when the center of the mini cheesecakes are not completely set, so they should be slightly jiggly in the middle.
Remove from oven and let cool at room temperature for 30 minutes. Transfer to fridge and let cool for at least 3 hours.
Serve mini cheesecakes as is, or with a dollop of whipped cream. Enjoy!
- Ovens may vary in temperature, so keep your eye on the cheesecakes, especially near to the end of cook time.
