Miniature sized cheesecakes flavored with a hint of lemon, topped with blueberry jam, and covered with lots of fresh blueberries. These mini blueberry lemon cheesecakes are easy to make and so delicious!
Mini Blueberry Lemon Cheesecakes
Sometimes a full-sized cheesecake can be a bit intimidating. But these little cheesecakes couldn’t get easier! They come together incredibly fast and still taste like a classic cheesecake. The baking time is only 20-22 minutes and there is no need for a water bath. (!!!)
The crust is a simple graham cracker crust pressed into the bottom of a lined muffin tin. A quick tip – you can use the lid of your milk to press down the crumbs and create the perfect mini cheesecake crust.
The filling is simple and has an incredibly fresh flavor thanks to the lemon zest. Once the cheesecakes come out of the oven, they cool for a couple of hours and then they are ready to be topped.
The cheesecakes are topped with a blueberry jam and fresh blueberries. The recipe says the powdered sugar is optional, but really, don’t leave it out! It makes these cheesecakes so pretty!
Although this recipe calls for blueberry jam and fresh blueberries, if you wanted to switch up the fruit to say raspberries or strawberries, these would be the cutest Valentine’s treats!
- 4 sheets of graham crackers
- 1 tablespoon white sugar
- 2 tablespoons butter melted
- 1 package (8 ounces) cream cheese softened to room temperature
- 1/2 cup white sugar
- 1/2 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)
- 6 tablespoons blueberry jam separated
- 1/2 pint blueberries
- Optional: powdered sugar for dusting
-
Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
-
In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
-
Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
-
In a medium sized bowl, combine the room temperature cream cheese and white sugar. Beat until smooth and creamy. Add in the flour, vanilla extract, egg, lemon juice, and lemon zest. Beat until combined. Feel free to add more zest as desired to personal taste preference.
-
Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
-
Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will have sunk in quite a bit (this is for the jam filling!)
-
Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.
-
Immediately top with fresh blueberries.
-
Place the last 1 and ½ tablespoon in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.
Happy Valley Chow says
January 15, 2014 at 3:46 pmThose look absolutely 100% incredible and sound 100% delicious. Great job, mini cheesecakes are always a hit 🙂
Happy Blogging!
Happy Valley Chow
chelseamessyapron says
January 15, 2014 at 6:43 pmThanks so much Eric!
Rachel @the dessert chronicles says
January 15, 2014 at 4:49 pmThese look incredible, Chelsea! I love the idea of mini cheesecakes. Cheesecake can be heavy, but having a little bite sized amount sounds just perfect!
chelseamessyapron says
January 15, 2014 at 6:43 pmThanks Rachel! I’m right there with you-a full slice of cheesecake is far too heavy most of the time. These are just the right amount 🙂
Melanie says
January 15, 2014 at 8:00 pmPhoto styled to perfection – these look delish!
Kelly says
January 15, 2014 at 9:28 pmLove how adorable and pretty these mini cheesecakes are! They look so pretty with the fresh blueberries! Lemon and blueberries are a fantastic combination and sound so refreshing right now – they look and sound amazing Chelsea 🙂
Nicole ~ Cooking for Keeps says
January 15, 2014 at 11:31 pmSo pretty Chelsea!!! I love love LOVE cheesecake, and these look just divine!
chelseamessyapron says
January 17, 2014 at 9:16 amThank you Nicole! Have a great weekend!
Rachel @ Bakerita says
January 16, 2014 at 7:33 amThese look so cute and delicious!! Love the blueberry lemon combo, and the fact that they’re so easy to make for a cheesecake. Pinned!
chelseamessyapron says
January 17, 2014 at 9:16 amI’m all about an easier cheesecake version! Thanks Rachel, and have a great weekend!
dina says
January 16, 2014 at 9:11 amthey look delightful!
[email protected] says
January 16, 2014 at 9:14 amChelsea I love this! Great recipe, great photos. I didn’t start “setting my scene” like this for months, you’re way ahead of the game girl, keep it up!!
chelseamessyapron says
January 17, 2014 at 9:15 amThanks so much Tiffany! 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
January 16, 2014 at 10:24 amThese photos are stunning! And I love the lemon/blueberry combo, sounds delicious!
chelseamessyapron says
January 17, 2014 at 9:14 amThank you so much Kelly!
Joanne says
January 16, 2014 at 10:47 amthese are beautylicious!! Seriously can’t stop looking at them! And now I’ll be dreaming about them all day at work.
chelseamessyapron says
January 17, 2014 at 9:14 amHaha!! Thanks Joanne!
Beth @ bethcakes says
January 16, 2014 at 1:47 pmThese cheesecakes are so cute! I’ve always been intimidated by cheesecake, but I made one back before Christmas and it was totally fine! I’ve been wanting to make some mini ones since then, and these are just too precious!
chelseamessyapron says
January 17, 2014 at 9:14 amI like making the mini ones better! Thanks Beth! Have a great weekend 🙂
Ashley says
January 16, 2014 at 1:48 pmOh this combo just makes me think of spring for some reason! I (weirdly) used to hate lemon in desserts but have come around : ) And I really have gotten into the lemon / blueberry combo and these little babies sound awesome! Plus they are cheesecake after all!
Erin | The Emerging Foodie says
January 16, 2014 at 2:15 pmOh my goodness gracious, Chelsea. These photos are literally flooring me. Absolutely stunning!! And this recipe = to die for. Pinning! Can’t wait to see your Valentine’s Day recipes! 🙂
chelseamessyapron says
January 17, 2014 at 9:09 amThanks so much Erin! 🙂 You have a great weekend!
Krystle(Baking Beauty) says
January 16, 2014 at 11:00 pmI love the gorgeous color blueberries give everything. These look incredible!
Kammie @ Sensual Appeal says
January 17, 2014 at 12:15 pmI loveee love love cheesecake! I also love portions 😉 makes things so much easier. And this is a great recipe – the combination of lemon and blueberries is just magical.
chelseamessyapron says
January 18, 2014 at 8:49 pmHaha I totally agree – they are definitely a magical combination! And portions for cheesecake is a must!
Heather @ Sugar Dish Me says
January 18, 2014 at 9:55 pmI was TOTALLY ogling these on FoodGawker earlier this week. They are beautiful!!! Funny I found them again at Saturday Night Fever! This cheesecake and me were meant to be.
chelseamessyapron says
January 20, 2014 at 9:41 pmHaha, that is super funny! What a coincidence! Thanks Heather 🙂
Jodee Weiland says
January 18, 2014 at 11:02 pmThese mini cheesecakes look over the top delicious, and they’re pretty as well. What a great idea, especially for a party or group get together! Thanks for sharing!
chelseamessyapron says
January 20, 2014 at 9:41 pmThanks so much for stopping by and for the comment Jodee 🙂
Jamie | Jamie's Recipes says
January 19, 2014 at 9:45 amPopping over from Saturday Night Fever –those cheesecakes are totally gorgeous! I have one jar of blueberry jam leftover from this summer that I have been hoarding. These might be the perfect reason to finally open it.
chelseamessyapron says
January 20, 2014 at 9:40 pmThanks so much Jamie! Haha, yes, this would be a great use of that jam! 🙂
Sarah & Arkadi says
January 19, 2014 at 7:29 pmI love these cheesecakes! they are sooo cute!
chelseamessyapron says
January 20, 2014 at 9:29 pmThanks for stopping by! 🙂
Kristen says
September 27, 2015 at 11:50 pmThese cheesecakes were SOOOOOO easy to make. I made them for a friend’s BD party and they received an “excellent” from all those at the party!
chelseamessyapron says
September 28, 2015 at 4:48 pmYeah!!! So great to hear! Thanks for the comment and trying out this recipe 🙂
Katie says
January 27, 2016 at 7:30 pmIf I were to make these mini what would the cook time be?
chelseamessyapron says
February 3, 2016 at 11:58 pmI haven’t ever tried them in a miniature muffin tin so I can’t say for sure, but I would think around 15 minutes
Michelle S. says
February 13, 2016 at 8:14 pmReally enjoyed these! Had them tonight for our Valentine’s treat. The only thing I would adjust is the crust to half of what is recommended . Otherwise loved the flavors!
chelseamessyapron says
February 13, 2016 at 8:36 pmSo glad to hear you enjoyed these! 🙂 And definitely feel free to halve that crust the next time 🙂 Thanks for the comment!
Ashwini says
May 5, 2016 at 2:49 amHi. I searched for a mini Cheesecake receipe and happened to stumble upon yours. I thank my stars for this. Tried it yesterday and these are the most delicious cheesecakes I have ever had. The tang from the lemons and zest blends beautifully with the fresh blueberries. Thank you for a wonderful receipe.
chelseamessyapron says
May 5, 2016 at 1:24 pmWhat a sweet comment, thank you! I’m thrilled you enjoyed these so much! 🙂
Kathi says
October 7, 2016 at 2:19 pmWhat size package of cream cheese is required?
chelseamessyapron says
October 9, 2016 at 11:06 pm8 ounces. Enjoy 🙂
Amber says
May 1, 2018 at 3:38 pmI’ll be making these in a couple of days and was wondering, if I make them in advance do you recommend waiting to put the jam on? Or would it be OK to put the jam on and put them in the fridge to store for a day?
chelseamessyapron says
May 6, 2018 at 2:03 pmI would recommend waiting to put the jam on until you are serving them! I hope you guys enjoy! 🙂
Lily says
June 15, 2018 at 6:43 pmHow much is 4 sheets of graham crackers?