Mini Lemon Blueberry Cheesecakes (Printable)
Bite-sized cheesecakes with tangy lemon and sweet blueberry compote. Perfect individual portions for parties and gatherings.
# What You’ll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 3 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/4 cup sour cream
→ Blueberry Compote
11 - 1/2 cup fresh or frozen blueberries
12 - 1 tablespoon granulated sugar
13 - 1 teaspoon lemon juice
→ Garnish (optional)
14 - Fresh blueberries
15 - Additional lemon zest
# How-to Steps:
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 evenly moistened. Divide mixture among lined muffin cups, using about 1 tablespoon per cup. Press firmly into the bottom of each liner to form compact crusts.
03 - Bake crusts for 5 minutes until slightly set. Remove from oven and allow to cool while preparing filling.
04 - Beat softened cream cheese and sugar together in a mixing bowl until completely smooth and creamy, about 2 minutes. Add egg, vanilla extract, lemon juice, and lemon zest. Mix until just combined, being careful not to overbeat. Gently fold in sour cream until incorporated.
05 - Divide cheesecake batter evenly among the pre-baked crusts, filling each cup about three-quarters full.
06 - Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 3–5 minutes, stirring occasionally, until berries burst and release their juices, creating a thick compote. Remove from heat and let cool slightly.
07 - Spoon a small amount of cooled blueberry compote onto each cheesecake and gently swirl with a toothpick or knife. Bake for 15–17 minutes until centers are just set and no longer jiggly.
08 - Let cheesecakes cool in the muffin tin for 30 minutes. Remove from tin and refrigerate for at least 1 hour to fully set before serving.
09 - Top each cheesecake with fresh blueberries and additional lemon zest just before serving.
# Expert Advice:
01 -
- Individual portions mean everyone gets their own perfect little cake without fighting over slices
- The lemon blueberry combo tastes way more impressive than the actually simple prep work
02 -
- Room temperature cream cheese is absolutely crucial or you will end up with lumpy filling
- The cheesecakes will puff up while baking but settle back down as they cool which is totally normal
03 -
- Use a cookie scoop to portion the crust and filling evenly without mess
- Run a thin knife around the edges of the liners after chilling for easy release