Mini Lemon Blueberry Cheesecakes (Printable)
Tangy lemon and sweet blueberry layered creamy cheesecakes in individual portions.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp granulated sugar
03 - 3 tbsp unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tbsp granulated sugar
13 - 1 tsp lemon juice
→ Garnish
14 - Fresh blueberries
15 - Additional lemon zest
# How To Make:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed. Divide mixture evenly among liners, about 1 tablespoon each, and press firmly to form crusts.
03 - Bake crusts for 5 minutes, then set aside to cool slightly.
04 - Beat cream cheese and sugar in a mixing bowl until smooth and creamy. Add egg, vanilla extract, lemon juice, and lemon zest; beat until just combined. Gently fold in sour cream.
05 - Distribute cheesecake batter evenly among the prepared crusts.
06 - Heat blueberries, sugar, and lemon juice in a small saucepan over medium heat for 3–5 minutes until berries burst and release juices. Remove from heat and let cool slightly.
07 - Spoon a small amount of cooled compote onto each cheesecake and swirl gently with a toothpick. Bake for 15–17 minutes until centers are just set.
08 - Let cheesecakes cool in the pan for 30 minutes, then refrigerate for at least 1 hour before serving.
09 - Top each cheesecake with fresh blueberries and additional lemon zest just before serving.
# Expert Tips:
01 -
- The individual portions mean everyone gets their own perfect cheesecake without fighting over the last slice
- That bright lemon-blueberry combo tastes like sunshine on a cloudy day, and they look impressive with almost zero effort
02 -
- Room temperature ingredients are non-negotiable here, cold cream cheese will leave you with a lumpy filling no matter how long you beat it
- That blueberry compote needs to cool slightly before swirling, or it'll sink right through the batter
03 -
- Press your crust mixture down with the back of a measuring spoon for an even layer every time
- Zest your lemons before juicing them, it's so much easier to handle