Mini Lemon Blueberry Cheesecakes (Printable Version)

Individual creamy cheesecakes with tangy lemon filling and sweet blueberry compote, perfect for entertaining.

# What You Need:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 3 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 8 oz cream cheese, softened
05 - 1/3 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1/4 cup sour cream

→ Blueberry Compote

11 - 1/2 cup fresh or frozen blueberries
12 - 1 tablespoon granulated sugar
13 - 1 teaspoon lemon juice

→ Garnish

14 - Fresh blueberries
15 - Additional lemon zest

# How to Make It:

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Mix graham cracker crumbs, sugar, and melted butter until combined. Divide evenly among liners, about 1 tablespoon each, pressing firmly to form crust.
03 - Bake crusts for 5 minutes, then let cool slightly.
04 - Beat cream cheese and sugar until smooth and creamy. Add egg, vanilla, lemon juice, and lemon zest; beat until just combined. Fold in sour cream.
05 - Divide cheesecake batter among crusts.
06 - Heat blueberries, sugar, and lemon juice in a small saucepan over medium heat until berries burst, 3 to 5 minutes. Let cool, then swirl a spoonful on top of each cheesecake before baking.
07 - Bake for 15 to 17 minutes, until centers are just set. Cool in pan for 30 minutes, then refrigerate at least 1 hour.
08 - Garnish with fresh blueberries and extra lemon zest before serving, if desired.

# Expert Advice:

01 -
  • The combination of tart lemon and sweet blueberry creates that perfect balance that keeps you reaching for just one more
  • These mini cheesecakes look impressive but come together in under an hour of active work
  • You can make them ahead and they actually taste better after chilling overnight
02 -
  • Over beating the filling after adding the egg will incorporate too much air and cause the cheesecakes to crack
  • The centers should still jiggle slightly when you remove them from the oven because they continue cooking as they cool
  • Room temperature ingredients blend together seamlessly, while cold ingredients create a lumpy texture that never quite smooths out
03 -
  • Run a thin knife around the edge of the muffin cups before refrigerating to prevent any sticking if the liners pull away
  • Use the bottom of a measuring cup to press the crust down firmly and create an even layer

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