If you’re craving a dessert that’s fresh, fruity, and just the right amount of indulgent, these Mini Lemon Blueberry Cheesecakes are here to make your day. Bursting with zesty lemon and sweet, jammy blueberries, these little gems are the ultimate lemon blueberry treats. They’re easy to make, beautiful to serve, and guaranteed to disappear fast.

Whether you’re hosting a brunch, baby shower, or just need a little pick-me-up, these fruit mini desserts offer the perfect balance of creamy richness and bright citrusy tang—all in a perfectly portioned package. Plus, they look like you spent hours in the kitchen (spoiler: you didn’t).

Why You’ll Love These Mini Lemon Blueberry Cheesecakes

Tangy lemon + sweet blueberries = flavor perfection
Simple, no-fuss crust
Make-ahead friendly
Portable and picnic-perfect
An easy cheesecake recipe that feels fancy

Ingredients

240 g blueberries, fresh or frozen (1 cup)
Zest of 1 lemon
2 large eggs
5 ml lemon juice (1 tsp)
60 ml fresh lemon juice (1/4 cup)
2 g cornstarch (1 tsp)
150 g granulated sugar (12 tbsp)
5 ml vanilla extract (1 tsp)
100 g graham cracker crumbs (1 cup)
50 g unsalted butter, melted (3 1/2 tbsp)
450 g full-fat cream cheese (16 oz)
10 ml water (2 tsp)

How to Make These Lemon Blueberry Treats

Prep the Oven & Pan: Preheat your oven to 325°F (163°C). Line a muffin tin with 12 paper liners.
Make the Crust: Mix graham cracker crumbs with melted butter. Press into the bottom of each liner to form a firm base.
Cook the Blueberries: In a small saucepan, combine blueberries, 1/4 cup lemon juice, and cornstarch dissolved in 2 tsp water. Simmer until thickened. Set aside to cool.
Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, 1 tsp lemon juice, and lemon zest.
Assemble: Spoon the cheesecake mixture over each crust. Top with a small spoonful of the blueberry mix and swirl gently with a toothpick.
Bake: Bake for 18–20 minutes or until centers are set.
Cool & Chill: Let cool completely, then refrigerate for at least 2 hours before serving.

Tips for Perfect Fruit Mini Desserts

Room temperature cream cheese is a must for smooth filling.
Use a piping bag or small spoon for neat cheesecake layers.
Swirl the blueberry topping gently—we’re going for marble, not mix.
Chill overnight for the best texture and flavor fusion.
Garnish with extra blueberries or a tiny lemon wedge for presentation points.

When Life Gives You Lemons (and Blueberries)

The first time I made these, it was on a sunny spring day with a surplus of backyard blueberries and a fridge full of lemons. The result was love at first bite. Since then, these easy cheesecake recipe beauties have made appearances at baby showers, birthdays, and even as a “just because” treat. They’re that kind of dessert—the one that makes you smile before the first bite.

What to Serve with Mini Lemon Blueberry Cheesecakes

A cup of Earl Grey or chamomile tea
A glass of sparkling lemonade or prosecco
Fresh fruit skewers or a light salad
Vanilla ice cream for a dreamy summer dessert duo

These cheesecakes shine on their own, but a few light pairings can round out the experience beautifully.

How to Store & Serve

Store in an airtight container in the fridge for up to 5 days. For best results, let them sit at room temp for 5 minutes before serving to soften the texture slightly.

They also freeze well! Just skip the topping or add it fresh before serving. Wrap each in plastic and freeze for up to 2 months. Thaw in the fridge overnight.

FAQs

Can I use bottled lemon juice?

Fresh is best for flavor, but bottled works in a pinch.

Can I use frozen blueberries?

Yes! No need to thaw—just cook them a bit longer.

Can I make these in mini muffin tins?

Definitely, reduce the baking time to around 12–14 minutes and keep an eye on them.

Is it okay to skip the blueberry topping?

You can, but it’s what makes these lemon blueberry treats so special!

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