Why You’ll Love Juicy Mini Lemon Blueberry Cheesecakes Recipe

Perfect portion control — no fuss over slicing a whole cake
Make‑ahead friendly — you can have them ready in advance
Bright, refreshing flavors — a balance of citrus tang and berry sweetness
Simple ingredients you likely already have
Easier than a full cheesecake — less risk of cracks or sinking tops

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh blueberries
White sugar
Lemon juice
Cornflour
Water
Crushed graham crackers
Butter, melted
Cream cheese, softened
Lemon zest
Vanilla extract
Large eggs

Directions

Prepare the Blueberry Sauce
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the berries soften and release their juices, mashing them as you go. In a small bowl, whisk water and cornflour together, then add to the berry mixture. Let it cook for another 1–2 minutes, stirring until the sauce thickens. Strain through a fine mesh sieve to remove solids; let the sauce cool.
Prepare the Crust
Preheat the oven to 325 °F (about 163 °C). Line two 12‑count muffin pans (or one 24‑count) with cupcake liners. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the muffin cavities. Bake for 5 minutes, then remove and cool. Keep the oven at 325 °F.
Make the Cheesecake Filling
In a mixer fitted with the paddle or using a hand mixer, beat cream cheese and sugar until smooth. Add lemon juice, lemon zest, and vanilla; mix until combined, scraping down the bowl as needed. Add eggs one at a time, mixing on low speed after each just until combined.
Assemble the Cheesecakes
Divide the cheesecake batter among the lined muffin cups. Spoon a small amount (about 1 teaspoon) of the cooled blueberry sauce over each. Use a toothpick or knife to gently swirl the blueberry mixture into the filling.
Bake and Cool
Bake at 325 °F for 17–20 minutes, until the tops are set (they should have a slight jiggle in the center). After baking, let them cool at room temperature for at least 1 hour.
Chill and Serve
Transfer the mini cheesecakes (still in liners) into an airtight container and refrigerate for at least 3–4 hours or overnight. Before serving, top with any remaining blueberry sauce or extra berries if desired.

Servings and timing

Yields: 14 mini cheesecakes
Preparation time: 30–45 minutes
Baking time: 17–20 minutes
Cooling and chilling time: 3–4 hours (or overnight)

Variations

Different crusts: Use digestive biscuits, vanilla wafers, or gingersnaps instead of graham crackers
Frozen blueberries: Use them without thawing (add an extra ½ teaspoon of cornflour)
Alternate thickeners: Arrowroot powder or regular flour can substitute for cornflour
Lemon substitution: If fresh lemons aren’t available, bottled lemon juice works (omit zest)
Vanilla options: Use vanilla bean paste or seeds, or omit entirely

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days
Freezer: Freeze (without blueberry topping) for up to 3 months, placing wax paper between layers
Thawing: Move to the fridge overnight before serving; add blueberry topping just before serving

FAQs

What type of cream cheese should I use?

Use full‑fat block cream cheese (brick style), not spreadable tubs. It gives better texture and stability.

Can I use low‑fat or whipped cream cheese?

It’s not recommended; those varieties have more moisture and may lead to a softer or grainy cheesecake.

Do I need to bring ingredients to room temperature?

Yes — especially the cream cheese and eggs. Cold ingredients can cause lumps and cracks.

Why swirl blueberry sauce instead of mixing fully?

Swirling gives a marbled effect and prevents the batter from becoming overly wet or runny.

What causes cracks on cheesecakes and how to prevent them?

Overmixing and rapid temperature changes cause cracks. Mix gently, bake at even temperature, and cool gradually (even letting the oven door crack) to help prevent cracking.

Can I skip straining the blueberry sauce?

You can skip it, but the topping may have bits of skins or seeds. Straining produces a smooth sauce.

Is it okay to open the oven door while baking?

No — opening the door causes temperature shifts that can make the cheesecakes sink or crack.

How far in advance can I make these?

You can make them up to a few days ahead and refrigerate; add toppings when ready to serve.

Can I double this recipe?

Yes — just scale ingredients and use more muffin pans, ensuring even distribution and baking in batches if needed.

What’s the best way to serve them?

Chilled, optionally with extra fresh berries, whipped cream, or additional blueberry sauce.

Conclusion

These mini lemon blueberry cheesecakes are an elegant yet simple dessert option. With their bright flavors, make‑ahead convenience, and delightful presentation, they’re perfect for parties or a sweet treat at home. Give them a try — your guests (and taste buds) will thank you.