These Mini Lemon Blueberry Cheesecakes are the perfect treat for summer parties or gatherings. They feature a creamy, tangy cheesecake filling with a vibrant blueberry swirl, all nestled on a buttery graham cracker crust. With individual servings, they are easy to serve and great for make-ahead preparation. A delightful balance of sweet and tart, they make the perfect bite-sized dessert.

Full Recipe:

Ingredients

Blueberry Sauce:

• 1 cup fresh blueberries

• 1 tbsp white sugar

• 1 tsp lemon juice

• 1 tsp cornflour

• 2 tsp water

Crust:

• 1 cup crushed graham crackers

• 3 tbsp white sugar

• 3 ½ tbsp butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened

• ½ cup white sugar

• ¼ cup freshly squeezed lemon juice

• Zest from 1 lemon

• 1 tsp vanilla extract

• 2 large eggs, at room temperature

Directions

1. Prepare the Blueberry Sauce:

   • In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the berries begin to soften.

   • Mix water and cornflour, then add it to the saucepan. Stir until the sauce thickens.

   • Strain the mixture to remove any solids and set aside to cool.

2. Prepare the Crust:

   • Preheat the oven to 325°F.

   • Combine crushed graham crackers, sugar, and melted butter in a bowl.

   • Press the mixture evenly into the bottoms of muffin pan liners.

   • Bake for 5 minutes, then remove and allow to cool.

3. Make the Cheesecake Filling:

   • Beat the cream cheese and sugar until smooth.

   • Add lemon juice, zest, and vanilla extract, mixing until combined.

   • Add eggs one at a time, mixing on low speed after each addition.

4. Assemble the Cheesecakes:

   • Spoon the cheesecake filling into the muffin pan liners.

   • Add a teaspoon of blueberry sauce on top of each cheesecake. Use a toothpick to swirl the blueberry mixture into the filling.

5. Bake and Cool:

   • Bake at 325°F for 17-20 minutes, or until the tops are set.

   • Allow cheesecakes to cool at room temperature for 1 hour.

6. Chill and Serve:

   • Chill the cheesecakes in the refrigerator for 3-4 hours or overnight.

   • Serve chilled and enjoy!

Nutrients

• Calories: 210 per cheesecake

• Protein: 4g

• Carbohydrates: 26g

• Fat: 12g

• Saturated Fat: 7g

• Cholesterol: 60mg

• Sodium: 125mg

• Potassium: 70mg

• Fiber: 1g

• Sugar: 17g

• Calcium: 55mg

• Iron: 0.5mg

Why You’ll Love Mini Lemon Blueberry Cheesecakes

These mini cheesecakes are everything you want in a summer dessert. They are easy to make, portable, and customizable for different occasions. The tangy lemon filling is perfectly complemented by the sweet and slightly tart blueberry sauce, creating a mouthwatering contrast of flavors that everyone will love.

The graham cracker crust adds a buttery, crunchy texture that pairs beautifully with the creamy filling, giving each bite a satisfying balance of smoothness and crunch. The individual servings make them incredibly easy to serve, and they can be prepared in advance, allowing you to focus on other aspects of your event or meal prep.

What’s more, these cheesecakes are wonderfully refreshing and not too heavy, making them an excellent dessert option for warm-weather gatherings. Their bright colors and small size make them both visually appealing and the perfect portion-controlled treat.

The Ingredients That Make Mini Lemon Blueberry Cheesecakes Special

These mini cheesecakes are made with simple, high-quality ingredients that create a flavorful and satisfying dessert. Here’s a breakdown of the key ingredients:

• Blueberry Sauce: Fresh blueberries are simmered with sugar, lemon juice, and cornflour to create a sweet and slightly tart blueberry sauce. This sauce adds both flavor and a beautiful swirl to the cheesecakes.

• Graham Cracker Crust: A mixture of crushed graham crackers, sugar, and melted butter creates a buttery, crunchy base that perfectly complements the smooth cheesecake filling.

• Cheesecake Filling: Cream cheese forms the base of the filling, providing that signature rich and creamy texture. Lemon juice and zest give the filling its tangy brightness, while the vanilla extract adds a subtle depth of flavor. Eggs are used to set the cheesecake, ensuring a smooth and firm texture.

How to Make Mini Lemon Blueberry Cheesecakes

Making these mini lemon blueberry cheesecakes is a straightforward process, but the results are incredibly impressive. Here’s how to prepare them:

1. Prepare the Blueberry Sauce

• In a saucepan, combine the fresh blueberries, sugar, and lemon juice over medium heat. Cook the mixture until the berries begin to soften and release their juices.

• Mix the water and cornflour together, then add this to the saucepan. Stir the mixture until it thickens to a sauce-like consistency.

• Once thickened, strain the sauce to remove any solids and set it aside to cool.

2. Prepare the Crust

• Preheat the oven to 325°F (165°C). Line a muffin pan with muffin pan liners.

• In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until the mixture is well-combined.

• Spoon the mixture evenly into the muffin pan liners, pressing down gently to create an even layer.

• Bake the crusts for 5 minutes, then remove from the oven and allow to cool while you prepare the filling.

3. Make the Cheesecake Filling

• In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

• Add the freshly squeezed lemon juice, lemon zest, and vanilla extract, and mix until well-combined.

• Add the eggs one at a time, mixing on low speed after each addition, just until combined.

4. Assemble the Cheesecakes

• Spoon the cheesecake filling onto the cooled graham cracker crusts in the muffin pan.

• Add a teaspoon of the prepared blueberry sauce on top of each cheesecake.

• Use a toothpick or skewer to gently swirl the blueberry sauce into the cheesecake filling, creating a marbled effect.

5. Bake and Cool

• Bake the cheesecakes at 325°F (165°C) for 17-20 minutes, or until the tops are set and the cheesecakes are slightly golden around the edges.

• Remove from the oven and allow the cheesecakes to cool at room temperature for 1 hour.

6. Chill and Serve

• Transfer the cheesecakes to the refrigerator and chill for at least 3-4 hours, or overnight for best results.

• Once chilled, remove from the muffin pan and serve chilled.

Nutritional Benefits of Mini Lemon Blueberry Cheesecakes

Each mini cheesecake contains 210 calories, making it a moderate-calorie treat that’s perfect for indulging without overdoing it. Here’s a breakdown of the key nutrients:

• Carbohydrates: At 26 grams per cheesecake, the majority of the calories come from carbohydrates, mainly from the graham cracker crust and sugar.

• Protein: Each cheesecake provides 4 grams of protein, primarily from the cream cheese and eggs, which help to build and repair tissues.

• Fat: The fat content is 12 grams, with 7 grams of saturated fat coming from the cream cheese and butter, which gives the cheesecake its rich, creamy texture.

• Fiber: Each cheesecake contains 1 gram of fiber, which helps with digestion and adds a bit of fullness.

• Sugar: The total sugar content is 17 grams per cheesecake, which comes from the blueberries, sugar, and the crust.

• Vitamins and Minerals: Each cheesecake provides 55 mg of calcium, which supports bone health, and small amounts of vitamin A and iron.

Serving Suggestions

Mini Lemon Blueberry Cheesecakes are incredibly versatile and can be served in a variety of ways:

• For Parties: These cheesecakes are perfect for gatherings or parties, as they are individually portioned and easy to serve. They can be placed on a platter and garnished with fresh mint or extra blueberries for a pop of color.

• For Afternoon Tea: Pair these mini cheesecakes with a light tea or iced tea for an elegant and refreshing dessert option.

• For a Picnic: Their portable size makes them great for picnics or outdoor events, where they can be easily transported and served.

• Toppings: Consider topping the cheesecakes with whipped cream, fresh berries, or a drizzle of honey for added sweetness.

Conclusion

In conclusion, Mini Lemon Blueberry Cheesecakes are a delightful and refreshing treat that everyone will enjoy. With their creamy cheesecake filling, buttery graham cracker crust, and vibrant blueberry swirl, they strike the perfect balance of sweet and tart. Easy to make, portable, and perfect for summer parties or gatherings, these mini cheesecakes are sure to become a favorite dessert. Whether you’re serving them for a special occasion or simply treating yourself, they make for an indulgent yet light dessert that’s hard to resist.