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Making mini lemon blueberry cheesecakes is fun and easy. You need simple ingredients that blend well together. The mix of creamy cheese, tart lemon, and sweet blueberries creates a delightful treat. You can find the full recipe below.

Mini Lemon Blueberry Cheesecakes

Satisfy your sweet tooth with these delightful Mini Lemon Blueberry Cheesecakes! Perfect for every occasion, these easy-to-make treats combine creamy cheesecake, zesty lemon, and juicy blueberries for a burst of flavor. Follow our step-by-step guide to whip up these delicious mini desserts that will impress your guests. Click through for the full recipe and tips to make your cheesecakes a hit!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

2 large eggs

1 cup fresh blueberries (plus extra for topping)

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it lightly.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated. Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing down firmly with your fingers or the back of a measuring spoon to form a base.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, sour cream, lemon juice, and lemon zest, mixing until fully incorporated.

        Add Eggs and Blueberries: Add the eggs one at a time, mixing on low speed after each addition until just combined (be careful not to overmix). Gently fold in the fresh blueberries and vanilla extract.

          Fill the Cups: Carefully pour the cheesecake filling over the crusts in each muffin tin, filling them about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center. They will firm up as they cool.

              Cool and Chill: Remove the cheesecakes from the oven and allow them to cool at room temperature for about 30 minutes. Then, refrigerate them for at least 2 hours, or until fully chilled and set.

                Serve: When ready to serve, top each mini cheesecake with additional fresh blueberries. For a finishing touch, you can add a sprinkle of lemon zest on top for extra flavor and color.

                  Prep Time: 20 minutes | Total Time: 2 hours 40 minutes | Servings: 12

                    - Presentation Tips: Serve the cheesecakes on a decorative platter, and consider garnishing with mint leaves or extra lemon slices for a fresh, vibrant display!