These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl!

Three mini lemon blueberry cheesecake bites topped with whipped cream on a white plate.

On Monday, I shared a post about how to make stabilized whipped cream. So today I’m showing you one way that you can use that whipped cream recipe with these delicious mini lemon blueberry cheesecakes.

While there are a few steps to these mini cheesecakes with graham cracker crust, they are pretty easy to make. And since they need to be refrigerated for a few hours, they’re a perfect dessert that you can prep ahead of time or freeze for whenever you need them.

You can even leave off the blueberry swirl for a regular mini lemon cheesecake or swap out the blueberries with your favorite berry!

Close up view of mini blueberry cheesecake bites topped with whipped cream on a white cake stand.

Ingredients for This Recipe

These mini blueberry cheesecake bites have three components: the blueberry swirl that goes on top, the lemon cheesecake filling, and the graham cracker crust. Here’s what you’ll need to make this recipe: 

  • Blueberries: I’ve only tested this recipe with fresh blueberries, but I don’t see any reason why frozen berries wouldn’t work. 
  • Sugar: Is incorporated in every layer of the mini cheesecake bites to balance out the sour lemon juice. 
  • Lemons: Buy whole lemons for this recipe, as you’ll need both lemon juice and zest. 
  • Cornstarch: Thickens the blueberry topping. You’ll need to whisk it with a little water first to prevent it from clumping up. 
  • Graham cracker crumbs: Save yourself some time and buy pre-made graham cracker crumbs rather than crushing sheets of graham crackers yourself. 
  • Butter: I always use unsalted butter in my baked goods because the amount of salt in salted butters can vary between brands. 
  • Cream cheese: Must be softened to room temperature before making the filling. 
  • Vanilla extract: Pure vanilla extract will deliver the best flavor. 
  • Eggs: Also need to be room temperature before being added to the filling. 

Blueberry sauce for cheesecake in a glass bowl. A spoon and striped towel are behind it.

How to Make Lemon Blueberry Cheesecake Bites

To make these mini lemon blueberry cheesecakes, you’ll start out by making the blueberry swirl. The swirl is a mixture of blueberries, sugar, lemon juice, water, and cornstarch cooked down in a saucepan.

You’ll cook the blueberries, sugar, and lemon juice down until the mixture starts to boil. You can also mash the blueberries to help them release their juices and make the mixture cook a little quicker. Then, you’ll whisk together the water and cornstarch, pour it in, and continue letting the mixture cook for another minute or two until it thickens.

Once the mixture is thickened, strain it through a fine mesh strainer and discard the solids. Then set it aside to cool.

Overhead view of graham crackers crumbs in a white bowl with a spoon sticking out.

Next up is the graham cracker crust, which is just a simple mixture of crushed graham crackers, sugar, and melted butter.

If you want to make the graham cracker crust a little easier, then you can use crushed graham cracker crumbs. I typically do this when I make cheesecakes now because it’s one less step (you don’t have to break out a blender or food processor) and less cleanup too!

Then, line a muffin pan with cupcake liners, press the graham cracker crust down in them and bake them for a few minutes.

A photo collage showing how lemon blueberry cheesecake bites are assembled.

Then, you’ll mix up the lemon cheesecake filling which is just cream cheese, sugar, lemon juice, lemon zest, vanilla, and a couple of eggs. As always, make sure your ingredients for the filling are at room temperature to ensure a smoother, creamier cheesecake filling.

One thing to note is that this recipe does make 14 mini cheesecakes. I tried making just 12, but as you can tell from the picture above they were just a little too full. So you can either use two standard 12-count muffin pans or use a standard 24-count muffin pan.

Then just bake the mini cheesecakes, let them cool, and refrigerate until they’re firm.

You can either top these with my homemade whipped cream recipe or if you’re looking for one that lasts a few days you can use my stabilized whipped cream recipe.

Side view of lemon blueberry cheesecake bites topped with whipped cream on a white cake stand.

Can You Freeze These Mini Cheesecakes? 

Yes! You can prep these ahead of time and freeze them for up to 3 months. When you’re ready to enjoy them, place them in the refrigerator to thaw overnight. 

Baking Tips 

  • I suggest starting with the blueberry swirl first so that it has time to cool before you swirl it into the cheesecake filling.
  • Make sure your cream cheese and eggs are at room temperature before mixing the cheesecake filling. This will ensure a much smoother and creamier cheesecake!
  • You can serve these mini cheesecakes in the liners. If you prefer to remove them first, place the cheesecakes in the freezer for 30 minutes or so to make it easier to remove the liners.

More Mini Cheesecake Recipes to Try! 

I have quite a few easy mini cheesecakes on my site. Here are some of my favorites: 

Side view of lemon blueberry cheesecake bites topped with whipped cream on a white cake stand.

Mini Lemon Blueberry Cheesecakes

4.89 from 18 ratings
Prep Time: 40 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 5 hours
These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl!


Servings: 14 mini cheesecakes

For the blueberry swirl:

  • 1 cup (140 grams) fresh blueberries
  • 1 tablespoon (13 grams) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water

For the graham cracker crust:

  • 1 cup (120 grams) graham cracker crumbs (about 8 full-sheets)
  • 3 tablespoons (40 grams) granulated sugar
  • 3 and 1/2 tablespoons (50 grams) butter, melted

For the lemon cheesecake filling:

  • 16 ounces cream cheese softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature


To make the blueberry swirl:

  • Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to soften and release their juices, mashing the berries as it cooks.
  • Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan. Allow to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened.
  • Once the mixture has thickened, remove from the heat. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Discard any solids from the strainer and set aside the blueberry sauce to cool.

To make the graham cracker crust:

  • Preheat 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. 
  • Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined.
  • Evenly distribute the mixture between all 14 cavities of the muffin pans, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F.

To make the lemon 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 and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the eggs one at a time and mix on low speed until just combined.
  • Evenly distribute the cheesecake filling between all 14 cavities of the muffin pans. Then, evenly distribute the blueberry swirl mixture on top (about 1 teaspoon or so per cheesecake) and swirl with a toothpick or knife.
  • Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set (bake in separate batches if using two muffin pans).
  • Remove from the oven and allow to cool at room temperature for at least 1 hour.
  • Once cooled, remove the cheesecakes from the muffin pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, serve and enjoy!


Storage instructions: Store mini cheesecakes in an airtight container in the refrigerator for 3-4 days.
Freezing instructions: Mini cheesecakes will freeze well for up to 3 months. Store in a freezer bag or container, thaw overnight in the refrigerator. Add the whipped cream (if using) once the cheesecakes have thawed.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.