These Lemon Blueberry Mini Cheesecakes are the perfect sweet and tart treat! With a buttery graham cracker crust, creamy lemon cheesecake and a swirl of blueberry, these mini cheesecakes are bursting with bright, tangy flavor. They’re perfect for a spring party, summer barbecues, or whenever you’re craving a light and refreshing dessert. Top them with a dollop of whipped cream and fresh blueberries for an extra-special touch!
Love the refreshing combination of lemon and blueberries? You’ll love my other desserts: Lemon Blueberry Cheesecake, Lemon Blueberry Scones and No Bake Blueberry Lemon Pie.
Lemon Blueberry Mini Cheesecakes Recipe
Lemon and blueberries are one of my favorite flavor combinations and these Mini Lemon Blueberry Cheesecakes are the perfect way to enjoy it! This easy, mini cheesecake recipe combines the refreshing tartness of lemon with sweet, juicy blueberries for a dessert that’s both vibrant and delicious.
These cheesecakes start with a buttery graham cracker crust, followed by a creamy lemon cheesecake filling, and are finished with a swirl of blueberry pie filling for the perfect balance of tart and sweet.
They’re baked until just set and then chilled to achieve the ultimate smooth and creamy texture. Top them with a dollop of whipped cream, fresh blueberries, or an extra drizzle of blueberry filling for a stunning and irresistible treat! Whether you’re making them for a party, a holiday, or just because, these mini cheesecakes are sure to impress.
More Mini Cheesecake Recipes
Love tiny desserts? Make sure to check out these mini cheesecake recipes:
Why You’ll Love This Recipe
- Bright & Refreshing: The zesty lemon cheesecake filling paired with sweet blueberry swirls makes for a perfectly balanced and refreshing dessert.
- Perfectly Portable: These mini cheesecakes are individually portioned, making them great for parties, picnics, or anytime you need a grab-and-go treat.
- Easy Yet Impressive: With a buttery graham cracker crust, a smooth, creamy filling, and a gorgeous blueberry swirl, these cheesecakes look bakery-worthy but come together with minimal effort!
How to Make Mini Lemon Blueberry Cheesecakes
Making these Mini Lemon Blueberry Cheesecakes is easier than you think! A simple graham cracker crust, a creamy lemon filling, and a swirl of blueberry pie filling come together effortlessly. Just bake, chill, and enjoy – no complicated water baths are required for a dessert that looks and tastes amazing!
As always, you can find the full printable recipe card at the end of this post.
Graham Cracker Crust
- Combine the graham cracker crumbs, melted butter and sugar and stir to combine.
- Spoon 1 ½ tablespoons of the crust mixture into each liners and use the bottom of a measuring cup or glass to press into the liner. Bake 9 to 12 minutes and allow the crusts to cool completely.
Cheesecake Filling
- Beat the powdered sugar and lemon zest together for 2 minutes. Add cream cheese and beat until light and fluffy. Beat in the sour cream, lemon juice and vanilla extract.
- Add in the eggs, one a time, and mix just until combined. Do not over beat.
- Evenly divide between the prepared crusts, or until about ¾ full.
- Top with a tablespoon of blueberry pie filling and gently swirl into the cheesecake. Bake for 15 to 20 minutes, remove and allow to cool to room temperature. Refrigerate until ready to serve.
Serve with whipped cream, fresh blueberries or additional blueberry pie filling and enjoy!
The key to preventing cracks is gentle mixing, proper baking and gradual cooling. Use room temperature ingredients for a smooth batter and mix just until combined. Bake at a low temperature (325°F) and remove the cheesecakes from the oven when the edges are set but the centers still have a slight jiggle. After baking, let them cool at room temperature before transferring them to the fridge for at least two hours. If you follow these steps, you’ll have beautiful, smooth and creamy cheesecakes!
Storage Information
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezer: To freeze, wrap the cheesecakes (without toppings) in a layer of plastic wrap and foil, then place in an airtight container or freezer-safe Ziploc bag. They can be frozen for up to 3 months. Thaw them overnight in the fridge before serving.
Make Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the fridge, covered with plastic wrap, until ready to serve. Add toppings just before serving.
Variations to Try
- Instead of graham crackers, try using vanilla wafers, Oreos, or even shortbread cookies.
- While blueberry pie filling is delicious, you can easily swap it for other fruit fillings like strawberry, raspberry, or cherry for a fun twist.
- For a hint of spice, try adding a pinch of cinnamon or nutmeg to the cheesecake filling or the crust.
- For a citrusy variation, swap half of the lemon juice and zest with lime juice and zest for a tangy lemon-lime combo.
- Top with a drizzle of lemon curd for added sweetness and texture. You can also add a sprinkle of toasted coconut or chopped nuts for a little crunch!
Can I use fresh blueberries instead of blueberry pie filling?
While blueberry pie filling works best for a smooth swirl, you can use fresh blueberries if preferred. Just be aware that fresh blueberries won’t create the same swirl effect, but they’ll still taste great!
Can I make these cheesecakes without eggs?
Eggs help give the cheesecake its creamy texture and stability, but if you need an egg-free version, you can try using egg replacers like aquafaba (chickpea brine) or a store-bought egg substitute. The texture may vary slightly.
Trish’s Tips
- Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. This ensures a smooth, lump-free batter.
- Overmixing the batter can cause air bubbles to form, which can lead to cracks during baking. Mix on low speed just until everything is combined.
- The mini cheesecakes are done when the edges are set and the center is just slightly jiggly. Overbaking can result in cracks and a dry texture.
- Let the cheesecakes cool in the pan at room temperature before transferring them to the fridge. This helps prevent cracks from sudden temperature changes.
- For the best texture, let the cheesecakes chill in the fridge for at least 2 hours (or overnight). This helps them firm up and enhances the creamy consistency.
More Lemon Desserts
Lemon Blueberry Mini Cheesecakes
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs vanilla wafer crumbs can also be used
- 4 tablespoons salted butter melted
- 3 tablespoons light brown sugar granulated sugar can also be used
Mini Cheesecakes
- 1 â…” cup powdered sugar
- 1 tablespoon lemon zest
- 16 ounces cream cheese room temperature
- ½ cup sour cream or plain greek yogurt
- 2 tablespoons lemon juice about 1 lemon
- ½ teaspoon vanilla extract
- 2 large eggs
- 18 tablespoons blueberry pie filling a little more than a cup
Optional Garnishes
- whipped cream
- blueberry pie filling optional garnish
- blueberries
- mint
Instructions
Graham Cracker Crusts
- Preheat the oven to 325°F. Line two cupcake tins with 18 liners. Set aside.
- Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)1 ½ cups graham cracker crumbs, 3 tablespoons light brown sugar, 4 tablespoons salted butter
- Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.
- Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown. Remove from the oven and allow the crusts to cool completely.
Cheesecake Filling
- In a large bowl or the bowl of a stand mixer, combine the powdered sugar and lemon zest and beat for 2 minutes or until fragrant.1 â…” cup powdered sugar, 1 tablespoon lemon zest
- Add the softened cream cheese and beat on low speed until until light and fluffy, scraping down the sides of the bowl as needed, about 2 to 3 minutes.16 ounces cream cheese
- Add in the sour cream, lemon juice and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.½ cup sour cream, 2 tablespoons lemon juice, ½ teaspoon vanilla extract
- Add in the eggs, one a time, and mix just until combined. Do not over beat.2 large eggs
- Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full. Top with a tablespoon of blueberry pie filling and use a knife or a toothpick to gently swirl into the cheesecake.18 tablespoons blueberry pie filling
- Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don’t get over baked.
- Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.
- Serve with whipped cream, fresh blueberries or additional blueberry pie filling and enjoy!whipped cream, blueberry pie filling, blueberries, mint
Notes
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: To freeze, wrap the cheesecakes (without toppings) in a layer of plastic wrap and foil, then place in an airtight container or freezer-safe Ziploc bag. They can be frozen for up to 3 months. Thaw them overnight in the fridge before serving.
- Make Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the fridge, covered with plastic wrap, until ready to serve. Add toppings just before serving.
Tools and Equipment (affiliate links): Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, recipe tips and frequently asked questions.
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