I’ll be honest, I’ve always had a soft spot for cheesecake, but these mini lemon blueberry cheesecakes? They’re on a whole different level. Bite-sized, creamy, and just the right balance of sweet and tangy. I love how the lemon wakes up your taste buds while the blueberries bring that burst of juiciness that feels like summer. The best part is that these little cheesecakes don’t feel heavy, which is why I count them as one of my go-to healthy cheesecake recipes. They’re easy enough to whip up for a weeknight treat but pretty enough to show off at a family gathering. Whenever I serve them, there’s always that one person who claims they’re ‘not a dessert person,’ yet somehow ends up asking for seconds. If you’ve been hunting for mini cheesecake recipes that deliver big flavor without the fuss, this is it. Think of it as the lovechild of blueberry cheesecake recipes and lemon cheesecake recipe dreams, with a hint of blueberry lemon cake recipe vibes. It’s one of those lemon blueberry dessert recipes that manages to be both refreshing and indulgent at the same time. And yes, you’ll probably end up eating two… or three, but hey, they’re mini, so it’s basically allowed.

1) Key Takeaways
2) Easy Mini Lemon Blueberry Cheesecakes Recipe
3) Ingredients for Mini Lemon Blueberry Cheesecakes
4) How to Make Mini Lemon Blueberry Cheesecakes
5) Tips for Making Mini Lemon Blueberry Cheesecakes
6) Making Mini Lemon Blueberry Cheesecakes Ahead of Time
7) Storing Leftover Mini Lemon Blueberry Cheesecakes
8) Try these desserts next!
9) Mini Lemon Blueberry Cheesecakes
10) Nutrition

1) Key Takeaways

These mini cheesecakes combine lemon and blueberries for a refreshing twist.
The recipe is quick and simple, perfect for beginners and busy bakers.
They make an ideal light dessert for gatherings or a personal treat.
Healthy cheesecake recipes don’t have to compromise on flavor.

2) Easy Mini Lemon Blueberry Cheesecakes Recipe

I’ve always thought cheesecake was one of those desserts you save for a big holiday, but this recipe proves otherwise. These little cheesecakes make everyday moments feel special. I like to think of them as a way to sneak a tiny celebration into an ordinary day. They taste light but still feel rich enough to satisfy a craving.

What’s lovely about this version is the balance. The lemon brings a crisp bite, the blueberries add sweetness, and the cream cheese makes everything smooth. Put them all together and you get a dessert that works in every season. I like them best in summer, but I’ve pulled them out of the fridge in the middle of winter and felt the sunshine anyway.

Healthy cheesecake recipes usually make people roll their eyes. But these don’t. They hold their own against any bakery case, and nobody guesses they’re lighter until I mention it.

3) Ingredients for Mini Lemon Blueberry Cheesecakes

Graham Cracker Crumbs: The base of these cheesecakes starts with graham crackers. They give a light crunch and that nostalgic flavor we all expect under a creamy filling.

Unsalted Butter: Melted butter binds the crumbs together. It creates that firm crust that doesn’t crumble when you take a bite.

Cream Cheese: The star of the recipe. Softened cream cheese gives the filling its smooth texture. Always let it rest at room temperature before mixing.

Sugar: A touch of sweetness to balance the tart lemon. It keeps the flavor clean without overpowering the fruit.

Eggs: They help the cheesecakes set while keeping them creamy. Add them one at a time for the best texture.

Sour Cream: This adds a little tang and keeps the filling soft. It blends beautifully with the lemon juice.

Lemon Juice and Zest: Fresh juice and zest wake up the flavor. They’re what turn this into a true lemon cheesecake recipe.

Vanilla Extract: A small amount smooths the sharp edges of the citrus and sugar.

Fresh Blueberries: Sweet bursts of flavor baked right into the filling. They soften just enough in the oven to taste like little pockets of jam.

Whipped Cream: Optional but worth it. A swirl of cream on top makes them look fancy without much effort.

4) How to Make Mini Lemon Blueberry Cheesecakes

Step 1. Preheat the oven to 325°F and line a muffin tin with paper cups. This keeps the crust firm and makes cleanup simple.

Step 2. Stir the graham crumbs with melted butter. Press a spoonful into each cup to form the crust. Pat them down so they don’t fall apart later.

Step 3. Beat cream cheese with sugar until smooth. Add the eggs one at a time. Mix gently so the batter stays airy.

Step 4. Fold in sour cream, lemon juice, zest, and vanilla. The mixture should look silky and smell bright from the lemon.

Step 5. Drop in the blueberries and fold carefully. This keeps them from bursting before baking.

Step 6. Fill each liner three-quarters full. Bake for about twenty minutes until the centers look set but still jiggle slightly.

Step 7. Let the cheesecakes cool. Move them to the fridge for two hours. Top with whipped cream and extra berries before serving.

5) Tips for Making Mini Lemon Blueberry Cheesecakes

I’ve learned a few tricks over the years. Start with room-temperature cream cheese. Cold cheese makes lumps, and no one likes that. Blend it long enough to smooth it out, but not so long that you whip in extra air.

Keep an eye on the baking time. Overbaked cheesecakes crack on top. They taste fine but don’t look as pretty. Pull them out when the centers still move slightly when you tap the pan.

Another thing: don’t skip chilling. It’s tempting to eat them warm, but chilling sets the texture. The wait is worth it. Healthy cheesecake recipes often rely on that cool, creamy consistency to feel right.

6) Making Mini Lemon Blueberry Cheesecakes Ahead of Time

I love recipes that let me plan ahead, and this is one of them. You can make these a day before and keep them chilled until ready to serve. In fact, they taste even better after resting overnight.

If you’re baking for a party, bake them the day before. Leave off the whipped cream until just before serving so they look fresh. The flavors settle in and feel more balanced the next day.

Healthy cheesecake recipes like this fit perfectly into meal prep. I’ve wrapped them individually, stored them in a box, and pulled one out whenever I wanted something sweet but not too heavy.

7) Storing Leftover Mini Lemon Blueberry Cheesecakes

Keep leftovers in the fridge in a sealed container. They stay fresh for about five days. I sometimes freeze a batch too. They thaw quickly, and the texture holds up well.

If you freeze them, wrap each one in plastic before placing them in a freezer bag. That way they don’t stick together. Pull one out in the morning and it’s ready by the afternoon.

Blueberry cheesecake recipes like this one are great because the fruit keeps its shape, even after freezing. They taste just as good cold as they do fresh.

8) Try these desserts next!

9) Mini Lemon Blueberry Cheesecakes