Description

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.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Make the blueberry sauce: In a saucepan over medium heat, combine blueberries, 1 tbsp sugar, and 1 tsp lemon juice. Cook until berries soften and release juice, about 5 minutes. Whisk cornflour and water, stir in, cook 1–2 minutes until thickened. Strain solids and cool sauce.
Prepare the crust: Preheat oven to 325 °F (165 °C). Line a 14-cup muffin tin with paper liners. Mix graham cracker crumbs, 3 tbsp sugar, and melted butter. Press about 1 tbsp of crust mixture into each liner. Bake 5 minutes; let cool.
Mix the filling: Beat cream cheese and ½ cup sugar until smooth. Add lemon juice, zest, and vanilla, mixing until combined. On low speed, add eggs one at a time, mixing just until incorporated.
Assemble: Divide filling evenly among 14 crusts. Drop about 1 tsp blueberry sauce onto each and swirl gently with a toothpick.
Bake: Bake 17–20 minutes, until tops are set but centers still wobble. Cool in pan at room temperature 1 hour.
Chill: Transfer cheesecakes (in liners) to the refrigerator for at least 3–4 hours or overnight before serving.

Notes

Strain blueberry sauce to remove solids for a smooth swirl.

Bring cream cheese and eggs to room temperature to avoid lumps.

Use liners for easy removal and even baking.

Avoid overbaking—mini cheesecakes should have a slight wobble in the center.

Chill overnight for the creamiest texture and cleanest slices.

Prep Time: 30–45 minutes
Cook Time: 22–25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210 kcal
Sugar: 17 g
Sodium: 120 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg