Mini Lemon Blueberry Cheesecakes
These little mini lemon blueberry cheesecakes put an extra big smile on my kids’ faces. Who can resist lemony cheesecake with blueberry topping? Not my kids! I made these mini cheesecakes extra simple by using store bought pie filling but my homemade blueberry sauce would be amazing if you have the time to make it. My kids and husband absolutely loved these little cheesecakes and I did too.
How to Make Mini Lemon-Blueberry Cheesecakes
Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl. Mix well until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes, or until golden brown. Remove from the oven and let it cool completely.
Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, lemon juice, and lemon zest. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
Place in the oven and bake for 20 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
Make the homemade blueberry sauce if you have the time.
Spoon some blueberry sauce or pie filling on top right before serving. Enjoy.
Equipment
Ingredients
Crust:
- 1 cup of graham crackers crushed into crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp sugar
Cheesecake:
- 16 oz cream cheese softened to room temperature
- ½ cup sour cream
- ¼ cup sugar
- 2 eggs
- Juice & zest of 1 large lemon
- Blueberry pie filling
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with paper liners.
- Combine the crushed graham cracker crumbs, melted butter, and sugar in a small bowl.
- Mix well until well combined and the texture of wet sand.
- Divide the crust evenly into the bottom of the lined muffin tin.
- Press the crumbs down firmly with the bottom of a glass.
- Place into the oven and bake for 5-6 minutes, or until golden brown.
- Remove from the oven and let it cool completely.
- Meanwhile, to make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment.
- Add in the sour cream, sugar, eggs, lemon juice, and lemon zest.
- Mix until well combined, making sure to scrape the sides of the bowl.
- Spoon the cheesecake mixture evenly into the cooled muffin tin.
- Place in the oven and bake for 20 minutes, or until the cheesecakes are set.
- They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely. Place in the refrigerator to chill.
- Make the homemade blueberry sauce (recipe link up above) if you have the time.
- Spoon some blueberry sauce or pie filling on top right before serving. Enjoy.
Love mini treats! Your cheesecakes look fantastic with berry pie filling. Did you make that blueberry pie filling?
These sound delightful but it is not often we ever see blueberries here. We have lot of cherries at the moment perhaps I could try with them. Having said that cream cheese is not always available her either! Take care Diane
Lemon and blueberry are such a meant-to-be combination! These cheesecakes are perfect.
Perfect
this is pretty much the perfect bite-sized treat, pam! i’d take these to a baby shower or picnic for sure…if i didn’t eat them all first.