Name: Mini Lemon Cheesecakes
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 16 ounces full-fat cream cheese; ½ cup granulated sugar; 2 large eggs; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 2 tablespoons sugar; 1 teaspoon cornflour; 1 tablespoon water

Jump to Recipe

Mini Lemon Cheesecakes are the perfect combination of creamy, tangy, and sweet in one beautifully portioned dessert. These individual cheesecakes feature a buttery graham cracker crust, a smooth lemon-infused filling, and a fresh Blueberry Topping that brings everything together. Because they bake evenly and cool quickly, they’re much easier than a full-sized cheesecake. Whether you’re planning spring gatherings, summer parties, or simply craving bright citrus flavors, these mini treats deliver a refreshing, crowd-pleasing dessert without the stress of cracks or complicated techniques.

Story

Every spring, I start craving desserts that feel light but still satisfying. After a long winter of rich chocolate cakes and heavy pies, I want something that tastes fresh and bright. That’s exactly why I began making Mini Lemon Cheesecakes. They bring together the creamy texture of traditional cheesecake with the vibrant flavor of lemon and the sweetness of blueberries.

At first, I hesitated to make cheesecake because full-sized versions felt intimidating. However, Mini Lemon Cheesecakes changed everything. Since they bake in muffin tins, they cook more evenly and rarely crack. As a result, they feel far more approachable, even for beginner bakers.

I also love serving Mini Lemon Cheesecakes at gatherings. Because they’re already portioned, guests can grab one without slicing or waiting. Plus, the bright lemon flavor pairs beautifully with spring and summer menus. When topped with glossy blueberries, they look elegant but require minimal effort.

Over time, these Mini Lemon Cheesecakes became my go-to dessert for backyard parties and baby showers. They feel special enough for celebrations, yet simple enough for casual weekends. Even better, they hold up well in the fridge, so I can make them ahead and focus on enjoying the event instead of baking at the last minute.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces full-fat block cream cheese, room temperature
½ cup granulated sugar
2 large eggs, room temperature
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries
2 tablespoons granulated sugar (for topping)
1 teaspoon cornflour
1 tablespoon water

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 325°F and line a standard muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Then spoon about one tablespoon into each liner and press firmly to form the crust. Chill the pan while you prepare the filling.

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add sugar and mix until fully combined. Next, add eggs one at a time, mixing gently after each addition. Stir in lemon juice, lemon zest, and vanilla extract just until incorporated.

Cooking Instructions

Divide the cheesecake batter evenly over the prepared crusts, filling each about three-quarters full. Bake for 22 to 25 minutes, or until the centers look slightly set but still jiggle gently. Turn off the oven and crack the door open. Let the cheesecakes cool gradually for 30 minutes to prevent cracking.

Meanwhile, combine blueberries, sugar, cornflour, and water in a small saucepan. Cook over medium heat until the berries soften and the mixture thickens. Allow the topping to cool completely. Once the cheesecakes chill in the refrigerator for at least two hours, spoon the blueberry topping over each one before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Always use room-temperature ingredients. Cold cream cheese creates lumps, while cold eggs prevent a smooth batter. Avoid overmixing after adding the eggs, because too much air causes cracks and sinking. In addition, resist opening the oven door during baking. Sudden temperature changes lead to uneven texture and collapsing centers.

Pro Tips for Better Flavor

Use fresh lemon zest for the brightest citrus flavor. Zest the lemon before juicing to make the process easier. For deeper blueberry flavor, simmer the topping until slightly thick but still glossy. If you prefer extra tang, add an additional teaspoon of lemon zest to the filling. Chilling overnight also improves texture and flavor, making these Mini Cheesecakes even more delicious the next day.

Serving and Storage

How to Serve

Serve these Mini Lemon Cheesecakes chilled with a generous spoonful of blueberry sauce. Add whipped cream for extra creaminess, or garnish with additional lemon zest for a pop of color. They pair beautifully with coffee, tea, or even sparkling lemonade for spring celebrations.

How to Store Leftovers

Store leftover Mini Lemon Cheesecakes in an airtight container in the refrigerator for up to five days. For longer storage, freeze them without the topping for up to three months. Wrap each cheesecake tightly and thaw overnight in the refrigerator before adding fresh blueberry topping.

Conclusion

Mini Lemon Cheesecakes combine creamy texture, bright citrus flavor, and sweet blueberries in one easy-to-make dessert. Because they bake evenly and require simple ingredients, they’re perfect for both beginners and experienced bakers. Try them for your next gathering, and you’ll quickly see why these individual desserts become a seasonal favorite.

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Frequently Asked Questions

Can I use frozen blueberries for the topping?

Yes, you can use frozen blueberries. Add them directly to the saucepan without thawing. Since frozen berries release extra moisture, add an additional half teaspoon of cornflour to keep the topping thick.

Why did my mini cheesecakes crack?

Cracks usually happen when ingredients are too cold or when you overmix the batter. Also, rapid temperature changes cause cracking. Always cool them gradually in the oven with the door slightly open.

Can I make these ahead of time?

Absolutely. Mini Lemon Cheesecakes taste even better after chilling overnight. Prepare them up to two days in advance and add the blueberry topping right before serving for the freshest presentation.