Mini Lemon Blueberry Cheesecakes (Printable)
Bite-sized creamy cheesecakes with zesty lemon and juicy blueberry swirl topping
# What You 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
14 - Fresh blueberries
15 - Additional lemon zest
# How To Make It:
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 per cup. Press firmly into the bottom to form crusts.
03 - Bake crusts for 5 minutes. Remove from oven and let cool slightly.
04 - Beat cream cheese and sugar together until smooth and creamy. Add egg, vanilla extract, lemon juice, and lemon zest. Mix until just combined. Gently fold in sour cream.
05 - Divide cheesecake batter evenly among the prepared crusts.
06 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3-5 minutes until berries burst and release their juices. Remove from heat and let cool slightly.
07 - Swirl a spoonful of cooled blueberry compote on top of each cheesecake. Bake for 15-17 minutes until centers are just set.
08 - Let cheesecakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour until completely chilled.
09 - Top each cheesecake with fresh blueberries and additional lemon zest before serving.
# Expert Suggestions:
01 -
- Bite sized portions mean everyone gets their own perfect little cake without awkward slicing moments
- The bright lemon cuts through rich cream cheese creating that addictive sweet tang balance that keeps you reaching for seconds
02 -
- Overbeating after adding the egg incorporates too much air, causing the cheesecakes to puff and then collapse into ugly cracked surfaces
- The chilling time is nonnegotiable because these need to be completely cold to achieve that luxurious texture
03 -
- Use the bottom of a measuring cup to press down the crust, creating an even layer that bakes uniformly
- Run a thin knife around the edges immediately after baking if any have risen above the liner