Go Back
Mini Lemon Blueberry Cheesecakes with graham crust, blueberry topping, and whipped cream on a white plate

Mini Lemon Blueberry Cheesecakes

Emily Wilson
These Mini Lemon Blueberry Cheesecakes are creamy, bright, and easy to make with a buttery graham cracker crust, a smooth lemon cheesecake filling, and juicy blueberries in every bite. They are perfect for brunch, spring parties, Easter dessert tables, and make-ahead summer gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 210 kcal

Equipment

  • 12 cup muffin tin
  • Paper liners
  • Mixing bowls
  • Hand Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Microplane or zester
  • Cooling rack

Ingredients
  

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs about 100 g
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • 1 pinch fine salt

For the Lemon Blueberry Cheesecake Filling

  • 16 ounces cream cheese softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest finely grated
  • 1 cup fresh blueberries
  • 1 teaspoon cornstarch optional, for tossing with blueberries

Optional Toppings

  • extra blueberries for topping
  • lemon zest for garnish
  • whipped cream optional
  • lemon curd optional
  • crushed graham crackers optional, for garnish
  • fresh mint optional, for garnish

Instructions
 

  • Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
  • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles damp sand. Divide the crust mixture evenly between the muffin cups, using about 1 1/2 tablespoons per liner. Press firmly into the bottoms.
  • Bake the crusts for 5 minutes, then remove from the oven and let them cool slightly while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the Greek yogurt and sugar, then beat again until creamy.
  • Mix in the eggs one at a time on low speed. Add the vanilla extract, lemon juice, and lemon zest, then scrape down the bowl and mix just until combined.
  • If desired, toss the blueberries with cornstarch. Gently fold the blueberries into the cheesecake batter with a rubber spatula.
  • Divide the filling evenly among the muffin cups, filling each nearly to the top.
  • Bake for 18 to 22 minutes, or until the edges are set and the centers still have a slight jiggle. Turn off the oven and let the cheesecakes sit in the oven for 5 minutes with the door slightly cracked if desired.
  • Remove from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours before serving.
  • Top with extra blueberries, lemon zest, whipped cream, lemon curd, or crushed graham crackers if desired. Serve chilled.

Notes

Use room-temperature cream cheese and eggs for the smoothest filling. Do not overmix once the eggs are added, or the cheesecakes may puff and crack. Fresh blueberries work best, but frozen blueberries can be used without thawing. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition Facts:
  • Calories: 210
  • Carbohydrates: 17 g
  • Protein: 4 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 58 mg
  • Sodium: 160 mg
  • Potassium: 95 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Vitamin A: 520 IU
  • Vitamin C: 4 mg
  • Calcium: 52 mg
  • Iron: 1 mg