Mini Lemon Blueberry Cheesecakes (Printable)
Bite-sized cheesecakes with tangy lemon and sweet blueberry swirl. Perfect dessert 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
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 mixed. Divide mixture among liners, using about 1 tablespoon per cup. Press firmly into the bottom of each liner to form crust.
03 - Bake crusts for 5 minutes. Remove from oven and let cool slightly while preparing filling.
04 - Beat softened cream cheese and sugar in a mixing bowl until smooth and creamy. Add egg, vanilla extract, lemon juice, and lemon zest. Beat 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. Heat over medium heat until berries burst and mixture thickens, 3 to 5 minutes. Remove from heat and let cool slightly.
07 - Swirl a spoonful of cooled blueberry compote on top of each cheesecake. Bake for 15 to 17 minutes until centers are just set.
08 - Let cheesecakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour until thoroughly chilled.
09 - Top each cheesecake with fresh blueberries and extra lemon zest before serving.
# Expert Advice:
01 -
- Individual portions mean everyone gets their own perfect little cake without fighting over the last slice
- The blueberry compote swirling through the creamy cheesecake creates these gorgeous purple streaks that look like you spent hours on presentation
02 -
- Room temperature ingredients are non-negotiable for achieving that silky smooth texture
- Overbaking creates dry, cracked cheesecakes that lose their dreamy consistency
03 -
- Run a thin knife around the edges of each cheesecake immediately after removing from the pan to prevent sticking
- Let the compote cool completely before swirling to avoid cooking the eggs in your batter