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Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes

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These Mini Lemon Blueberry Cheesecakes are a refreshing and delightful dessert that perfectly encapsulates the flavors of summer. With their creamy lemon filling swirled with vibrant blueberries, these individual cheesecake cups are not only visually appealing but also incredibly easy to make. Ideal for any gathering or as a sweet treat to enjoy at home, these cheesecakes can be prepared as a no-bake option for added convenience. Each bite is a perfect balance of tart and sweet, making them an unforgettable addition to your dessert repertoire.

Ingredients

Scale
  • 1 cup (140 grams) fresh blueberries
  • 1 tablespoon (13 grams) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1 cup (120 grams) graham cracker crumbs (about 8 full-sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 and 1/2 tablespoons (50 grams) butter, melted
  • 16 ounces cream cheese (softened to room temperature)
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (room temperature)

Instructions

  1. Prepare the blueberry swirl by combining blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat until thickened. Let cool.
  2. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl, then press into the bottom of springform pans.
  3. Beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, then mix in lemon juice, zest, vanilla extract, and eggs one by one until fully combined.
  4. Pour the filling over the crusts and drop spoonfuls of blueberry swirl on top; use a toothpick to create swirls.
  5. Bake for about 20 minutes or until set but jiggly in the center. Cool completely before refrigerating for at least 4 hours before serving.

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