Juicy Mini Lemon Blueberry Cheesecakes

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Coming up with desserts for summer parties and backyard gatherings can feel like a real puzzle. You want something that won’t melt in the heat, isn’t too heavy after a big meal, and still manages to impress your guests without keeping you stuck in the kitchen all day.

That’s where these mini lemon blueberry cheesecakes come in: they’re perfectly portioned, can be made ahead of time, and combine two classic summer flavors that everyone loves. Plus, they’re surprisingly easy to put together, even if you’ve never attempted cheesecake before.

What Kind of Cream Cheese Should I Use?

For cheesecakes, you’ll want to stick with full-fat block cream cheese – the kind that comes in a brick, not the spreadable kind from a tub. The block-style cream cheese has less water content and will give you that classic, dense cheesecake texture we all love. Make sure to let it come to room temperature before mixing (about 1-2 hours on the counter should do it), as cold cream cheese can lead to lumpy batter. While Philadelphia brand is often considered the gold standard for cheesecakes, any quality block cream cheese will work well. Just remember to avoid whipped cream cheese or low-fat versions, as they can affect the texture and stability of your mini cheesecakes.

Options for Substitutions

Let’s talk about what you can swap in this cheesecake recipe if you’re missing something:

• Graham crackers: No graham crackers? You can use digestive biscuits, vanilla wafers, or even gingersnaps for the crust. Just crush them the same way and keep the butter ratio the same.
• Fresh blueberries: Fresh blueberries work best, but frozen ones will do in a pinch. If using frozen, don’t thaw them first – use them straight from the freezer and add an extra 1/2 teaspoon of cornflour to account for extra moisture.
• Cream cheese: For the cream cheese, you really need to stick with full-fat block-style cream cheese – this isn’t an ingredient you want to substitute as it’s crucial for the right texture and consistency.
• Cornflour: You can swap cornflour with arrowroot powder or regular flour in the same amount for the blueberry topping.
• Lemon: If you’re short on fresh lemons, you can use bottled lemon juice, but skip the zest. The taste won’t be quite as bright, but your cheesecakes will still be good.
• Vanilla extract: You can use vanilla bean paste or the seeds from half a vanilla pod instead of extract. Or simply skip it if you don’t have any – the lemon flavor will still shine through.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini cheesecakes is preventing cracks, which often happen when your ingredients aren’t at room temperature – especially the cream cheese and eggs should sit out for at least 2 hours before starting. Another common mistake is overmixing the batter after adding the eggs, which incorporates too much air and leads to cracks and puffing – mix just until the eggs are combined and no more. When it comes to baking, avoid the temptation to open the oven door frequently, as sudden temperature changes can cause the cheesecakes to sink in the middle; instead, check them through the oven window and look for a slight jiggle in the center when gently shaken. For the smoothest texture, turn off the oven when they’re almost set but still slightly wobbly in the middle, then let them cool gradually inside the oven with the door cracked open – this prevents the dramatic temperature change that can lead to cracks and sinking.

What to Serve With Mini Lemon Blueberry Cheesecakes?

These little cheesecakes are perfect for serving with a dollop of freshly whipped cream and maybe an extra spoonful of blueberry sauce on top. I love to pair them with a hot cup of Earl Grey tea or a smooth coffee – the citrusy notes in the Earl Grey especially complement the lemon flavor in the cheesecakes. For a special touch, you could add a small scoop of vanilla ice cream on the side, letting it slowly melt and mingle with the blueberry topping. If you’re serving these at a party, set up a little toppings bar with extra fresh berries, whipped cream, and some lemon zest for guests to customize their desserts.

Storage Instructions

Keep Fresh: These mini cheesecakes stay good in the fridge for up to 5 days when stored in an airtight container. The blueberry topping can be stored separately in its own container, which helps keep the cheesecakes looking neat and pretty. Just add the topping when you’re ready to serve!

Freeze: Want to save some for later? These little treats freeze really well for up to 3 months! Place them in a freezer-safe container with wax paper between layers. I recommend freezing them without the blueberry topping – it’s best to add that fresh when serving.

Thaw: When you’re craving a frozen cheesecake, just move it to the fridge the night before you want to eat it. Let it thaw overnight, then top with the blueberry sauce before serving. They’ll taste just as good as the day you made them!

Make Ahead: These mini cheesecakes are perfect for making ahead! You can prepare them up to 2 days before your event. Just keep them in the fridge and add the blueberry topping right before serving. This makes party planning so much easier!

Preparation Time	30-45 minutes
Cooking Time	22-25 minutes
Total Time	52-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 35-45 g
• Fat: 120-130 g
• Carbohydrates: 230-250 g

Ingredients

• 1 cup fresh blueberries (140 grams)
• 1 tablespoon white sugar (13 grams)
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon cornflour
• 2 teaspoons water
• 1 cup crushed graham crackers (120 grams, about 8 full sheets)
• 3 tablespoons white sugar (40 grams)
• 3 1/2 tablespoons butter, melted (50 grams)
• 16 ounces cream cheese, softened
• 1/2 cup white sugar (100 grams)
• 1/4 cup freshly squeezed lemon juice (60 ml)
• Zest from 1 lemon
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature

Step 1: Prepare the Blueberry Sauce

In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice.

Cook these ingredients together until the berries begin to soften and release their juices, mashing the berries as they cook.

As the mixture starts to bubble, whisk together the water and cornstarch in a separate bowl and then add it to the saucepan.

Allow the mixture to cook for an additional 1-2 minutes, continuing to mash the berries and stir until the sauce thickens.

Once thickened, remove the saucepan from the heat.

Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture, discarding any solids.

Set aside the strained blueberry sauce to cool.

Step 2: Prepare the Crust

Preheat the oven to 325°F.

Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until well combined.

Distribute the mixture evenly between the 14 cavities of the muffin pans, ensuring that each one is pressed down firmly into an even layer.

Bake the crusts at 325°F for 5 minutes, then remove them from the oven and allow them to cool.

Maintain the oven temperature at 325°F.

Step 3: Make the Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese and sugar until smooth.

Add the lemon juice, lemon zest, and vanilla extract, mixing until fully combined.

Scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Step 4: Assemble the Cheesecakes

Evenly distribute the cheesecake filling between the 14 cavities of the muffin pans.

Next, evenly distribute the blueberry swirl mixture on top of each cheesecake (about 1 teaspoon or so per cheesecake).

Use a toothpick or knife to gently swirl the blueberry mixture into the cheesecake filling.

Step 5: Bake and Cool

Bake the cheesecakes at 325°F for 17-20 minutes, or until the tops are set.

If using two muffin pans, bake in separate batches if necessary.

Once baked, remove the cheesecakes from the oven and allow them to cool at room temperature for at least 1 hour.

Step 6: Chill and Serve

After the cheesecakes have cooled, remove them from the muffin pan and place them in an airtight container.

Transfer the container to the refrigerator and chill the cheesecakes for at least 3-4 hours or overnight.

Once they are chilled, serve and enjoy your delicious blueberry cheesecake swirls!