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Mini Lemon Blueberry Cheesecakes

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These mini lemon blueberry cheesecakes are creamy, tangy, and sweet, with a buttery graham cracker crust. Perfect for parties or as an indulgent treat.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs
  • 2 tbsp (25g) granulated sugar
  • 4 tbsp (60g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) sour cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (8g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1 tablespoon of the mixture into the bottom of each liner, using the back of a spoon to pack it down firmly. Bake for 5 minutes, then let cool.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
  4. Divide the filling evenly among the prepared crusts, filling each about 3/4 full. Gently tap the pan on the counter to remove air bubbles.
  5. Bake for 20-22 minutes, or until the centers are slightly jiggly but set. Remove from the oven and let cool to room temperature in the pan.
  6. Refrigerate the cheesecakes for at least 2 hours, or overnight for best results.
  7. Once chilled, top each cheesecake with fresh blueberries. Dust with powdered sugar if desired.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Refrigerate the cheesecakes for at least 2 hours to allow the flavors to meld and the texture to firm up. Avoid overbaking to prevent cracks.

Nutrition

Keywords: mini cheesecakes, lemon blueberry dessert, party dessert, easy cheesecake recipe

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