Mini Lemon Blueberry Cheesecakes (Printable)
Tangy lemon meets juicy blueberries in these delightful individual cheesecakes with graham cracker crusts.
# What You'll 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 (optional)
14 - Fresh blueberries
15 - Additional lemon zest
# How-To Steps:
01 - Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners, about 1 tablespoon each, pressing firmly to form a crust.
03 - Bake the crusts for 5 minutes, then let cool slightly.
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide the cheesecake batter among the prepared crusts.
06 - Heat blueberries, sugar, and lemon juice over medium heat until berries burst, 3 to 5 minutes. Let cool slightly.
07 - Swirl a spoonful of blueberry compote on top of each cheesecake before baking.
08 - Bake for 15 to 17 minutes until centers are just set. Cool in pan for 30 minutes.
09 - Refrigerate at least 1 hour before serving. Garnish with fresh blueberries and extra lemon zest if desired.
# Expert Tips:
01 -
- The combination of tangy lemon and sweet blueberries creates that perfect sweet-tart balance that keeps you reaching for just one more
- Individual portions mean everyone gets their own cute little cheesecake without fighting over the last slice
02 -
- Overmixing the batter after adding the egg introduces too much air which causes unsightly cracks on the surface so mix just until combined
- The cheesecakes will continue cooking slightly from residual heat so remove them when the centers still have a slight wobble like gelatin
03 -
- Room temperature ingredients are non-negotiable for achieving that silky smooth professional texture
- Run a thin knife around the edges of the cheesecakes immediately after baking to prevent them from sticking to the liners as they cool