Description
These lemon blueberry mini cheesecakes are a perfect balance of creamy, tangy, and sweet flavors, making them an ideal easy dessert for any occasion. With a buttery crust, smooth cheesecake filling, and bursts of fresh blueberries, this easy recipe is great for parties, quick dessert ideas, or even a make-ahead treat. Whether you’re looking for simple food ideas or elegant bite-sized desserts, these mini cheesecakes deliver bakery-quality results at home.
Ingredients
1 cup graham cracker crumbs
4 tablespoons melted butter
16 oz cream cheese
1/2 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
1. Mix graham cracker crumbs with melted butter and press into lined muffin tins to form the crust.
2. Beat cream cheese until smooth, then mix in sugar until combined.
3. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
4. Gently fold in blueberries.
5. Fill each cup with batter and bake at 325°F (160°C) for 18–22 minutes until slightly set.
6. Cool at room temperature, then refrigerate for at least 3 hours before serving.
Notes
Use room temperature cream cheese for a smoother filling.
Do not overbake to keep the texture creamy and prevent cracks.
Chill thoroughly before serving for the best flavor and consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: easy dessert, mini cheesecakes, lemon blueberry dessert, cheesecake bites, sweet treats