Mini Lemon Blueberry Cheesecakes

Mini Lemon Blueberry Cheesecakes are light and easy, refreshing dessert packed in individual portions and the perfect dessert for any party.

Lemon Blueberry Cheesecake is also the perfect summer dessert, but for any lemon and blueberry lover, these mini cheesecakes can be made all year round with fresh or frozen blueberries. If you are a true lover, too, try this Lemon Blueberry Cheesecake Cake, Blueberry Lemon Blondies, Lemon Blueberry Bread, or Lemon Blueberry Muffins.

Mini Cheesecakes

Lemon Blueberry Cheesecake in cupcake version is so easy to make. They come together incredibly fast and still taste like a classic cheesecake.

Compared to a regular cheesecake, making these minis is super simple. Mini cheesecake doesn’t need a water bath for baking, cooling time is much shorter, and serving individual portions is less fuss than slicing a cake. Regular-sized cheesecake is baking for about an hour and a half, then it is cooling for a few hours to room temperature, plus chilling overnight in the fridge before slicing…

These mini lemon blueberry cheesecakes you can finish in less than an hour and serve after an additional hour of cooling. Therefore this is the perfect last-minute dessert if you need something to serve for an unexpected gathering or party. Just swap homemade lemon curd for a store-bought version and you are done in no time.

Also, these Lemon Blueberry Cheesecakes are so delicious even without the topping. The filling is simple and has an incredibly fresh flavor thanks to the lemon zest. Cheesecakes are soo smooth and creamy, so you can serve them without lemon curd.

How to Make Mini Lemon Blueberry Cheesecakes?

Bottom Layer is just a simple graham cracker crust. Stir together graham cracker crumbs, sugar, and melted butter, then press about heaping tablespoons of the mixture in each cup of standard cupcake/muffin pan lined with paper liners.

Prebake the crust for 5 minutes, then set aside to cool while you are mixing the filling. Also, you can skip this step. I tried it both ways, with prebaked crust and the crust that is just pressed in the liners and chilled in the fridge. It works just fine both ways.

Next, make the cheesecake filling. Beat softened cream cheese, add sugar and flour and mix to combine. Then add lemon zest, sour cream, and lemon juice and mix just to combine. Finally, mix in eggs. Do not overmix the mixture after adding the eggs. Scrape down the bowl with a spatula, then gently fold in blueberries.

Spoon the mixture over the crusts and bake. They are done when the tops are set but still soft to touch. Just be careful to not overbake them. The toothpick inserted in the center should be with a few moist crumbs attached, not completely clean.

Then, turn off the oven, crack the door and let the cheesecakes in the oven for about half an hour, then transfer to a countertop to cool to room temperature.

Fresh or Frozen Blueberries?

I tried this recipe with fresh and frozen blueberries, as well. Both work just fine. If using frozen blueberries do not thaw them before. Use frozen blueberries directly from the freezer, or they will tint the batter if thaw them first. Just have one thing in mind. If using frozen blueberries, baking time will be longer for about 5 minutes, than with fresh blueberries.

Lemon Curd

For this recipe, you can use homemade lemon curd or use the one from the store. This time I used homemade lemon curd. Since I had some leftovers from my Lemon Curd Muffins, I’ve decided to make these Lemon Blueberry Cheesecake Minis. You can make it very simple and easy, too. However, these cheesecakes are super flavorful and delicious even without the curd on top. They have lemon flavor in the filling from freshly grated lemon zest and juice.

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