Mini Lemon Blueberry Cheesecakes
These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a simple blueberry swirl!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
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!
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.