Mini Lemon Blueberry Cheesecakes (Print Layout)

Individual creamy cheesecakes with graham crust, fresh lemon, and sweet blueberry swirl topping.

# What You Need:

→ Crust

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

→ Cheesecake Filling

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

→ Blueberry Compote

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

→ Garnish

14 - Fresh blueberries
15 - Additional lemon zest

# Directions:

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 a crust.
03 - Bake the 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 the cheesecake batter among crusts.
06 - Heat blueberries, sugar, and lemon juice over medium heat in a small saucepan until berries burst, 3–5 minutes. Let cool, then swirl a spoonful on top of each cheesecake before baking.
07 - Bake cheesecakes for 15–17 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 if desired before serving.

# Expert Suggestions:

01 -
  • Everything you adore about cheesecake in adorable portions that vanish faster than you can announce they're ready
  • The tangy lemon cuts through rich cream cheese like sunlight breaking through clouds
  • That swirl of blueberry compote on top makes them look like you spent hours when really it took minutes
  • Perfect for parties because everyone gets their own and no slicing required
02 -
  • Overbeating the filling once the egg is added will cause these to puff up like soufflés and then collapse into sad little dips
  • The centers will still look slightly jiggly when you take them out but they firm up beautifully during chilling
  • Room temperature ingredients are not just a suggestion but the difference between silky smooth and grainy disappointment
  • These actually taste better the next day if you can manage to save any that long
03 -
  • Use the back of a measuring spoon to press down the crusts evenly without getting your fingers messy
  • If your compote seems too thick, add a teaspoon of water while it's still warm
  • A toothpick inserted into the center should come out mostly clean but not bone dry

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