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Mini Lemon-Blueberry Cheesecakes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Servings: 12
Author: Pam - For the Love of Cooking


  • 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
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 eggs
  • Juice & zest of 1 large lemon
  • Blueberry pie filling


  • 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 with 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 scrap 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 over cook them. If they start to crack they are getting over cooked.
  • 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.