Mini Lemon Blueberry Cheesecakes (Printable)
Bite-sized cheesecakes with tangy lemon and sweet blueberry compote. Perfect party dessert ready in under an hour.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 3 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tablespoon granulated sugar
13 - 1 teaspoon lemon juice
→ Garnish (optional)
14 - Fresh blueberries
15 - Additional lemon zest
# Directions:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners (about 1 tablespoon each), pressing firmly to form a crust.
03 - Bake the crusts for 5 minutes, then let cool slightly.
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide the cheesecake batter among crusts.
06 - Heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until berries burst, 3–5 minutes. Let cool, then swirl a spoonful on top of each cheesecake before baking.
07 - Bake cheesecakes for 15–17 minutes, until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 1 hour.
08 - Garnish with fresh blueberries and extra lemon zest if desired before serving.
# Expert Tips:
01 -
- The combination of tart lemon and sweet blueberries hits that perfect sweet spot that feels indulgent but not overwhelming
- Individual portions mean everyone gets their own perfectly portioned dessert with no awkward slicing required
02 -
- Overbeating the filling once the egg is added creates air bubbles that cause cracks so stop mixing as soon as everything is combined
- The cheesecakes continue cooking as they cool so pulling them out when they still wobble slightly in the center is better than overbaking
03 -
- Use a kitchen scale to portion your crust and filling evenly so all 12 cheesecakes bake at the same rate
- Room temperature ingredients are non negotiable for achieving that silky smooth restaurant quality texture