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Mini Lemon Blueberry Cheesecakes

Sophia
What’s better than a creamy cheesecake? A *smaller* version that packs the same bold flavors while being perfectly portioned! These Mini Lemon Blueberry Cheesecakes combine zesty lemon, sweet blueberries, and a buttery graham cracker crust for a dessert that’s as bright as it is delicious.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 4 minutes
Servings 14
Calories 180 kcal

Ingredients
  

For the Blueberry Swirl:

  • 1 cup fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water

For the Graham Cracker Crust:

  • 1 cup graham cracker crumbs about 8 full-sheets
  • 3 tablespoons granulated sugar
  • 3 and 1/2 tablespoons butter, melted

For the Lemon Cheesecake Filling:

  • 16 ounces cream cheese, softened to room temperature full-fat for creamiest texture
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract

Instructions
 

Make the Blueberry Swirl:

  • Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until soft, mashing the berries as they release juices.
  • Whisk cornstarch and water together, then add to the saucepan. Cook 1-2 more minutes until thickened. Strain through a fine-mesh sieve and set aside to cool.

Prepare the Graham Cracker Crust:

  • Preheat oven to 325°F. Line muffin pans with 14 cupcake liners.
  • Mix graham cracker crumbs, sugar, and melted butter until combined. Press 1 tablespoon of mixture firmly into each liner.
  • Bake for 5 minutes, then cool while keeping the oven on.

Make the Lemon Cheesecake Filling:

  • Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla, mixing well.
  • Mix in eggs one at a time on low speed until just combined.

Assemble and Bake:

  • Divide filling among crust-lined cups. Top each with 1 tsp blueberry swirl, then gently swirl with a toothpick.
  • Bake for 17-20 minutes until set. Cool at room temperature for 1 hour, then refrigerate for 3-4 hours before serving.

Notes

For a lighter version of Mini Lemon Blueberry Cheesecakes:
- Use reduced-fat cream cheese or Greek yogurt (though texture may vary).
- Substitute coconut sugar for granulated sugar.
- Replace butter in the crust with coconut oil for a dairy-free option.