Desserts > Cakes > Cheesecakes > Mini Cheesecakes Recipe

Lemon Blueberry Mini Cheesecakes

These Lemon Blueberry Mini Cheesecakes are a delightful treat, combining the tangy zest of lemon with the sweet burst of blueberries. Perfect for parties or a simple dessert, these individual cheesecakes are easy to make and even easier to enjoy. This recipe provides a step-by-step guide to creating these delicious mini cheesecakes.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
12 mini cheesecakes
Ingredients
  • 16 oz Cream Cheese
  • 1/2 cup Granulated Sugar
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Vanilla Extract
  • 2 Eggs
  • 1/2 cup Blueberries
  • 1 1/2 cups Graham Cracker Crumbs
  • 5 tablespoons Melted Butter
  • 2 tablespoons Sugar

Prepare the Graham Cracker Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated.

Press Crust into Muffin Tin

Line a 12-cup muffin tin with paper liners. Press about 2 tablespoons of the graham cracker mixture into the bottom of each liner, pressing firmly to create a compact crust.

Bake the Crust

Bake the crusts in the preheated oven for 5 minutes. Remove from oven and let cool slightly.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to beat until well combined.

Add Lemon and Vanilla

Stir in the lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries.

Fill the Crusts

Spoon the cheesecake filling into the prepared crusts, filling each liner almost to the top.

Bake the Cheesecakes

Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Don't overbake.

Cool and Refrigerate

Turn off the oven and let the cheesecakes cool in the oven for 30 minutes with the door slightly ajar. Then, remove from oven and let cool completely at room temperature. Refrigerate for at least 2 hours before serving. This allows the cheesecakes to fully set.

Garnish and Serve

Garnish with extra blueberries or a sprinkle of lemon zest before serving.

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FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Be sure to rinse them and pat them dry before adding them to the batter to prevent the cheesecake from becoming too watery.
  • How do I prevent the cheesecakes from cracking?

    The key is to not overbake them. Also, the cooling process in the oven helps to prevent cracking. Letting them cool gradually helps equalize the temperature and reduces the risk of cracks.
  • Can I make these ahead of time?

    Yes, these mini cheesecakes can be made a day or two in advance. Store them in an airtight container in the refrigerator. They actually taste better after they've had time to chill.
  • Can I freeze these mini cheesecakes?

    Yes, you can freeze these. Wrap each mini cheesecake individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator before serving.