Mini Lemon Blueberry Cheesecakes (Printable)

Delightful bite-sized treats featuring tangy lemon and sweet blueberry compote on a graham cracker crust. Perfect for parties and easy to make at home.

# What You Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tbsp granulated sugar
03 - 3 tbsp unsalted butter, melted

→ Cheesecake Filling

04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 2 tbsp fresh lemon juice
09 - 1 tsp lemon zest
10 - 1/4 cup sour cream

→ Blueberry Compote

11 - 1/2 cup fresh or frozen blueberries
12 - 1 tbsp granulated sugar
13 - 1 tsp lemon juice

→ Garnish

14 - Fresh blueberries
15 - Additional lemon zest

# How To Make It:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners (about 1 tablespoon each), pressing firmly to form a crust.
03 - Bake the crusts for 5 minutes, then let cool slightly.
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide the cheesecake batter among crusts.
06 - Heat blueberries, sugar, and lemon juice over medium heat in a small saucepan until berries burst, 3-5 minutes. Let cool slightly.
07 - Swirl a spoonful of compote on top of each cheesecake. Bake for 15-17 minutes until centers are just set.
08 - Cool in pan for 30 minutes, then refrigerate at least 1 hour. Garnish with fresh blueberries and extra lemon zest before serving.

# Expert Tips:

01 -
  • The combination of tangy lemon and sweet blueberries creates that perfect balance we all chase in desserts
  • Individual portions mean everyone gets their own cute little cake and no fighting over slices
  • They look fancy enough for company but are simple enough for a Tuesday night treat
02 -
  • Overbeating the filling after adding the egg can cause the cheesecakes to puff up and then deflate, creating cracks, so mix just until combined
  • The centers should still have a slight jiggle when you remove them from the oven, they will continue cooking as they cool and set up perfectly
03 -
  • Room temperature ingredients blend together seamlessly, so take everything out of the fridge at least 30 minutes before starting
  • If you only have a 6-cup muffin tin, you can bake these in two batches or use a regular muffin tin for slightly larger cheesecakes, adjusting the baking time by a few minutes

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