These little cheesecakes are the perfect bite-sized treat for summer gatherings. Tangy lemon and sweet blueberry swirl together atop a buttery graham cracker crust, all in an individual serving that’s as easy to grab as it is to make.

Juicy Mini Lemon Blueberry Cheesecakes

Why You’ll Love This Recipe

I love how these mini cheesecakes combine vibrant lemon flavor and fresh blueberries in a perfectly portioned dessert. They bake evenly in a muffin tin, which means I never worry about cracks or uneven centers. Plus, I can make them up to three days ahead, so they’re ideal for parties or busy weekends when I want a show-stopping dessert without the last-minute rush.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh blueberries (about 140 g)
1 tbsp white sugar (about 13 g)
1 tsp lemon juice, freshly squeezed
1 tsp cornflour (or cornstarch)
2 tsp water
1 cup crushed graham crackers (about 120 g, roughly 8 sheets)
3 tbsp white sugar (about 40 g)
3½ tbsp melted butter (about 50 g)
16 oz (450 g) full-fat cream cheese, softened
½ cup white sugar (about 100 g)
¼ cup lemon juice (about 60 ml), freshly squeezed
Zest of 1 lemon
1 tsp vanilla extract
2 large eggs, at room temperature

directions

Make the blueberry sauce. I combine the blueberries, 1 tbsp sugar, and 1 tsp lemon juice in a saucepan over medium heat. Once they soften and bubble, I whisk the cornflour and water together, stir it in, and let it cook 1–2 more minutes until thick. Then I strain out the solids and set the syrup aside to cool.
Prepare the crust. I preheat the oven to 325 °F (165 °C) and line a 14-cup muffin tin with liners. In a bowl, I mix the graham cracker crumbs, 3 tbsp sugar, and melted butter, then press a bit into each liner. I bake for 5 minutes, then let them cool while keeping the oven at 325 °F.
Mix the cheesecake filling. In my stand mixer (or using an electric mixer), I beat the cream cheese and ½ cup sugar until smooth. I add lemon juice, lemon zest, and vanilla, then scrape down the bowl. I incorporate the eggs one at a time on low speed, mixing just until combined.
Assemble. I divide the filling evenly among the 14 crusts. Next, I drop about 1 tsp of the cooled blueberry sauce on each and swirl gently with a toothpick or knife.
Bake. I bake for 17–20 minutes, until the tops look set but still have a slight wobble. I let them cool in the pan at room temperature for an hour.
Chill. After cooling, I transfer the cheesecakes (still in their liners) to the fridge for at least 3–4 hours or overnight.

Servings and timing

Yield: 14 mini cheesecakes
Prep Time: 30–45 minutes
Cook Time: 22–25 minutes
Total Time: 52–70 minutes

Variations

I like to experiment with these twists:

Gingersnap crust: Swap graham crackers for crushed gingersnaps to add a warm spice note.
Mixed berry swirl: Use raspberries or blackberries (or a combo) instead of blueberries.
Citrus combo: Add a bit of lime zest alongside the lemon for extra brightness.
Gluten-free option: Use gluten-free biscuits or cookies for the crust.
Mini parfait style: Layer filling and sauce in small glasses instead of muffin tins for a no-bake presentation.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 5 days. If I want to freeze them, I arrange the cooled cheesecakes (without blueberry topping) in a freezer-safe container with parchment between layers and freeze up to 3 months. To serve, I thaw them overnight in the fridge and add fresh blueberry sauce.

FAQs

What kind of cream cheese should I use?

I always choose full-fat block-style cream cheese, not the spreadable tub kind, because it gives me that dense, creamy texture without extra water. I let it sit at room temperature for about 1–2 hours before starting.

Can I use frozen blueberries?

Yes—I use them straight from the freezer and add an extra ½ tsp of cornflour to the sauce so it thickens properly. I don’t thaw them first to prevent a watery sauce.

How far in advance can I make these?

I’ve made them up to three days before an event. I store them in the fridge (without the blueberry topping) and swirl the sauce on right before serving for the freshest look.

Can I freeze the assembled cheesecakes with topping?

I prefer freezing them without the blueberry topping to avoid textural changes. After thawing overnight in the fridge, I spoon on fresh sauce before serving.

What’s the best way to remove them from the liners?

I gently peel back the paper liners while holding the bottom of each cheesecake. They come off easily once fully chilled—no damage to the crust or swirl.

Conclusion

These Juicy Mini Lemon Blueberry Cheesecakes are my go-to for effortless, elegant desserts that wow a crowd. With simple ingredients and easy steps, I can enjoy bright citrus and juicy berry flavors without standing over a springform pan. Whether it’s a picnic, party, or just a sweet moment at home, these little treats are always a hit.