Description
Mini Lemon Blueberry Cheesecakes are bright, creamy fruit mini desserts that combine a zesty lemon cheesecake filling with a sweet, jammy blueberry swirl, all nestled on a buttery graham cracker crust. These bite-sized treats are ideal for spring brunches, baby showers, or anytime you want a touch of sunshine in dessert form.
Ingredients
240 g (1 cup) blueberries, fresh or frozen
Zest of 1 lemon
2 large eggs
5 ml (1 tsp) lemon juice
60 ml (1/4 cup) fresh lemon juice
2 g (1 tsp) cornstarch
150 g (12 tbsp) granulated sugar
5 ml (1 tsp) vanilla extract
100 g (1 cup) graham cracker crumbs
50 g (3 1/2 tbsp) unsalted butter, melted
450 g (16 oz) full-fat cream cheese
10 ml (2 tsp) water
Instructions
Preheat oven to 325°F (163°C). Line a muffin tin with 12 paper liners.
Mix graham cracker crumbs with melted butter. Press into liners to form crust.
In a saucepan, cook blueberries, 1/4 cup lemon juice, and cornstarch (dissolved in water) until thick. Cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, 1 tsp lemon juice, and lemon zest.
Fill each crust with cheesecake mixture. Top with blueberry sauce and swirl with a toothpick.
Bake for 18–20 minutes or until centers are set.
Cool completely, then chill in the fridge for at least 2 hours.
Notes
Use room temperature cream cheese for smooth blending.
Don’t overmix once eggs are added.
Swirl gently to avoid mixing the layers.
Garnish with lemon zest or berries for extra flair.
Can be frozen without topping and thawed overnight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American