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Mini Lemon Blueberry Cheesecakes

Delightful mini cheesecakes with a buttery graham cracker crust, creamy lemon filling, and fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the Filling
  • 16 ounces cream cheese, softened Use room temperature for best results.
  • 1 cup powdered sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for garnish) Fresh blueberries provide the best flavor.

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of each liner, creating an even layer.
  4. Bake for 5-7 minutes until slightly golden. Remove and let cool.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until well combined.
  3. Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract; blend until just combined.
  4. Gently fold in the blueberries, being careful not to crush them.
Assemble the Cheesecakes
  1. Pour the cheesecake mixture over the cooled crust in each cupcake liner, filling them about 3/4 full.
  2. Bake in the preheated oven for 18-20 minutes or until the centers are just set but slightly jiggly.
  3. Turn off the oven and let the cheesecakes sit in the oven for an additional 10 minutes to prevent cracking.
  4. Remove from the oven and allow them to cool to room temperature before refrigerating for at least 2 hours, preferably overnight.

Notes

To keep cheesecakes fresh, store them in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months.