Name: Juicy Mini Lemon Blueberry Cheesecakes Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 cup fresh blueberries (140 grams); 1 tablespoon white sugar (13 grams); 1 teaspoon lemon juice, freshly squeezed; 1 teaspoon cornflour; 2 teaspoons water; 1 cup crushed graham crackers (120 grams, about 8 full sheets); 3 tablespoons white sugar (40 grams); 3 1/2 tablespoons butter, melted (50 grams); 16 ounces cream cheese, softened; 1/2 cup white sugar (100 grams); 1/4 cup freshly squeezed lemon juice (60 ml); Zest from 1 lemon; 1 teaspoon vanilla extract; 2 large eggs at room temperature

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Juicy Mini Lemon Blueberry Cheesecakes are the kind of dessert that instantly brings a smile to your face and a burst of sunshine to your table. Each bite is the perfect blend of creamy, tangy lemon-kissed cheesecake and swirls of sweet, vibrant blueberry sauce—all layered atop a buttery graham cracker crust. Not only are these individual cheesecakes absolutely stunning, they’re easy to make ahead and practically guaranteed to impress at any gathering. Whether you’re baking for a family get-together, a picnic, or simply craving a refreshing homemade treat, these Juicy Mini Lemon Blueberry Cheesecakes will quickly become your go-to dessert.

Juicy Mini Lemon Blueberry Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

What I love about these Juicy Mini Lemon Blueberry Cheesecakes is just how simple the ingredient list is—each one plays a key role in creating a bright, luscious flavor and beautiful color. Nothing fancy or out of reach, just real ingredients working their magic together.

Fresh blueberries: Bursting with juicy sweetness and a pop of color, these are the star of your homemade sauce swirl.
White sugar: Adds just the right amount of sweetness to both the sauce and the crust.
Lemon juice (freshly squeezed): Offers that tangy zing, giving the cheesecakes their refreshing citrusy lift.
Cornflour: Thickens the blueberry sauce, ensuring your swirls stay perfectly defined.
Water: Helps mix the cornflour seamlessly into the fruit, preventing lumps and keeping things silky.
Graham crackers: Once crushed, they create a classic, crisp base with nostalgic flavor.
Butter (melted): Binds the crust together and adds a little richness.
Cream cheese (softened): The heart of any cheesecake—smooth, tangy, and creamy all at once.
White sugar (for filling): Keeps the cheesecake perfectly sweet without overpowering the lemon.
Lemon juice (more for filling): Brings brightness and ties the theme together throughout.
Lemon zest: Packs extra aromatic citrus flavor into the batter.
Vanilla extract: Adds warmth and depth, softening the flavors and making everything more inviting.
Eggs (room temperature): Bind the cheesecake filling and give it that irresistibly creamy, melt-in-your-mouth texture.

How to Make Juicy Mini Lemon Blueberry Cheesecakes

Step 1: Prepare the Blueberry Sauce

Kick things off by making that gorgeous blueberry swirl! Combine your fresh blueberries, sugar, and lemon juice in a saucepan, then let them bubble away until the berries are soft and juicy—mash them gently to draw out the flavors. A quick stir of cornflour and water, then add it in to thicken everything up. Once it’s glossy and rich, strain out the solids and let your vibrant sauce cool. This is where all that irresistible blueberry goodness comes in.

Step 2: Prepare the Crust

Preheat your oven to 325°F, then line your muffin pans with cupcake liners. The crust couldn’t be simpler: stir together those graham cracker crumbs, sugar, and melted butter until everything is a sandy, evenly moistened dream. Divide and press the mixture firmly into each liner, bake for five minutes just to set them up, then cool. This crisp, buttery base is what sets each Juicy Mini Lemon Blueberry Cheesecake apart.

Step 3: Make the Cheesecake Filling

Next, whip up the luscious lemon cheesecake filling! Beat cream cheese and sugar until super smooth, then add your fresh lemon juice, zest, and vanilla. Scrape the bowl a couple of times—it’s worth it for a silky finish. Add your eggs one at a time, mixing just until incorporated. This way, your cheesecakes will be rich and creamy, but never tough.

Step 4: Assemble the Cheesecakes

Evenly spoon the heavenly cheesecake batter over your cooled crusts. Now comes the fun part: dollop a teaspoon or so of your homemade blueberry sauce onto each cheesecake. Use a toothpick to create lovely swirls—it’ll look like you brought them home from a fancy bakery!

Step 5: Bake and Cool

Pop your mini cheesecakes into the oven for 17 to 20 minutes. You want the tops set, but still just a little jiggly in the center. Resist any urge to dig in right away! Cool them for at least an hour at room temperature, allowing the flavors to settle and the texture to become irresistibly creamy.

Step 6: Chill and Serve

Once cooled, transfer your Juicy Mini Lemon Blueberry Cheesecakes to the fridge for a nice long chill—three to four hours or, even better, overnight. This is what takes their texture to that classic dense-yet-fluffy level. Now, your masterpiece is ready to serve!

How to Serve Juicy Mini Lemon Blueberry Cheesecakes

Garnishes

Elevate each cheesecake with a few extra fresh blueberries, a light dusting of lemon zest, or even a small mint sprig. The extra color and aroma will take your Juicy Mini Lemon Blueberry Cheesecakes from homemade to show-stopping.

Side Dishes

If you want to make these cheesecakes the centerpiece of a dessert spread, serve them alongside a bowl of mixed fresh berries, lemon sorbet, or even a simple fruit salad. Their brightness beautifully balances other treats like chocolate truffles or shortbread cookies.

Creative Ways to Present

Try serving your Juicy Mini Lemon Blueberry Cheesecakes on a tiered dessert stand for an afternoon tea vibe, or use colored cupcake liners and edible flowers for a special occasion. Pack a few in a pretty box for an unforgettable homemade gift!

Make Ahead and Storage

Storing Leftovers

Leftovers (if you have any!) keep beautifully. Place your Juicy Mini Lemon Blueberry Cheesecakes in a single layer in an airtight container and store them in the fridge for up to 5 days. The flavor actually gets even better as they chill!

Freezing

These mini cheesecakes freeze like a dream. After chilling fully, wrap each one tightly in plastic wrap and foil or place them in a freezer-safe container. They’ll keep for up to two months—just thaw in the fridge overnight before serving.

Reheating

No need to reheat these cheesecakes (they’re best enjoyed cold!), but if you want them just slightly softened, set them out at room temperature for 15-20 minutes before serving. This enhances their creamy texture and brings out all their lovely citrus and berry notes.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work quite well, especially when fresh aren’t in season. Just use them straight from the freezer, and keep in mind they may release a bit more juice—simply cook the sauce a touch longer to thicken.

How do I know when mini cheesecakes are baked through?

Your Juicy Mini Lemon Blueberry Cheesecakes are done when the tops look set but the centers still jiggle just a little when gently shaken. They’ll finish setting as they cool and chill!

Can I make these gluten-free?

Definitely! Swap in your favorite gluten-free graham cracker or cookie crumbs for the crust. All the filling ingredients are naturally gluten-free, so you’ll still get that perfect creamy bite.

What’s the best way to swirl the blueberry sauce?

Simply drop a teaspoon of sauce over the cheesecake batter, then use a toothpick or the tip of a knife to swirl it through in a pretty pattern. It doesn’t have to be perfect—each one will be uniquely beautiful!

Can I make these Juicy Mini Lemon Blueberry Cheesecakes ahead of time?

Yes! These are actually even better when made a day ahead. Chilling them overnight helps the flavors meld and the texture firm up, so they’re the perfect make-ahead dessert for easy entertaining.

Final Thoughts

If you’re searching for a dessert that tastes like pure joy, Juicy Mini Lemon Blueberry Cheesecakes are just the ticket. Give them a try—even the simplest weeknight or the fanciest celebration will feel a little brighter and a lot more delicious with these gems on the table!

Juicy Mini Lemon Blueberry Cheesecakes Recipe

★★★★★

4.9 from 16 reviews

Author: lilan
Total Time: 4 hours 50 minutes
Yield: 14 mini cheesecakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Juicy Mini Lemon Blueberry Cheesecakes that feature a creamy cheesecake filling swirled with a tangy blueberry sauce on a graham cracker crust. These individual treats are perfect for any occasion.

Instructions

Step 1: Prepare the Blueberry Sauce – In a saucepan, cook blueberries, sugar, and lemon juice until soft. Add cornflour mixture and cook until thickened. Strain and cool.
Step 2: Prepare the Crust – Mix crust ingredients, press into muffin pans, bake, and cool.
Step 3: Make the Cheesecake Filling – Beat cream cheese, sugar, lemon juice, zest, and vanilla. Add eggs one at a time.
Step 4: Assemble the Cheesecakes – Fill muffin pans with cheesecake filling and blueberry swirl, then swirl gently.
Step 5: Bake and Cool – Bake at 325°F for 17-20 minutes. Cool for 1 hour.
Step 6: Chill and Serve – Chill for 3-4 hours, then serve.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American