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Creamy Mini Lemon Blueberry Cheesecakes Easy Homemade Recipe with Buttery Crust

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These creamy mini lemon blueberry cheesecakes feature a buttery crust and a bright, fresh filling that balances tangy lemon with sweet blueberries. Perfect for quick, crowd-pleasing desserts.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 325°F (163°C). Line your mini muffin pan with paper liners or lightly grease each cup to prevent sticking.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  3. Press about 1 tablespoon of the crust mixture into each mini muffin cup, pressing firmly and evenly to create a compact base.
  4. Bake the crusts for 7 minutes, then remove from the oven to cool slightly.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until creamy and smooth (about 2 minutes).
  6. Add sour cream and sugar, mixing until combined, scraping down the sides as needed.
  7. Beat in eggs one at a time, mixing just until combined after each addition.
  8. Mix in fresh lemon juice, lemon zest, and vanilla extract until evenly distributed.
  9. Gently fold in blueberries using a spatula, being careful not to break them up.
  10. Spoon the filling over the baked crusts, filling each cup nearly to the top but leaving a small gap.
  11. Bake for 18-22 minutes or until the edges are set but the center still jiggles slightly.
  12. Cool the cheesecakes in the pan for 10 minutes, then transfer to the refrigerator for at least 2 hours or overnight to fully set.

Notes

Use room temperature ingredients to avoid lumps and ensure even baking. Avoid overmixing to prevent cracks. Press crust firmly for a compact base. Tent with foil if oven runs hot to prevent over-browning. Cool slowly before refrigerating to prevent cracks. For gluten-free crust, substitute almond flour. For dairy-free, use plant-based cream cheese and sour cream alternatives.

Nutrition

Keywords: mini cheesecakes, lemon blueberry cheesecake, buttery crust, easy dessert, quick cheesecake, homemade dessert, mini desserts, lemon dessert, blueberry dessert

Find it online: https://yumbelle.com/creamy-mini-lemon-blueberry-cheesecakes-easy-homemade-recipe-with-buttery-crust/