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Miniature Lemon Blueberry Cheesecakes

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Miniature sized cheesecakes flavored with a hint of lemon, topped with blueberry jam, and covered with lots of fresh blueberries. 

Miniature Lemon Blueberry CheesecakesSometimes 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.

Blueberry-Lemon-Cheesecakes
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!

6

4.5 from 2 votes
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Miniature Lemon Blueberry Cheesecakes
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 
Servings: 9 cheesecakes
Author: Chelsea
Ingredients
Crust:
  • 4 sheets of graham crackers
  • 1 tablespoon white sugar
  • 2 tablespoons butter melted
Cheesecake Filling:
  • 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)
Topping:
  • 6 tablespoons blueberry jam separated
  • 1/2 pint blueberries
  • Optional: powdered sugar for dusting
Instructions
Crust:
  1. 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.
  2. 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.
  3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Filling:
  1. 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.
  2. 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.
  3. 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!)
Topping:
  1. 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.
  2. Immediately top with fresh blueberries.
  3. 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.

Mini-sized Lemon Blueberry Cheesecakes
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Reader Interactions

Comments

    • Thanks 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 🙂

      Reply

  4. Love 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 🙂

    Reply

  11. These 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!

    Reply

  12. Oh 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!

    Reply

    • Haha I totally agree – they are definitely a magical combination! And portions for cheesecake is a must!

      Reply

  18. Popping 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.

    Reply

  20. These 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!

    Reply

    • I haven’t ever tried them in a miniature muffin tin so I can’t say for sure, but I would think around 15 minutes

      Reply

  22. Really 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!

    Reply

    • So glad to hear you enjoyed these! 🙂 And definitely feel free to halve that crust the next time 🙂 Thanks for the comment!

      Reply

  23. Hi. 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.

    Reply

  25. I’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?

    Reply

    • I would recommend waiting to put the jam on until you are serving them! I hope you guys enjoy! 🙂

      Reply

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