Mini Lemon Blueberry Cheesecakes (Printable)

Individual graham cracker crusts filled with creamy lemon cheesecake topped with sweet blueberry compote.

# What You'll 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

# 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 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 in a small saucepan over medium heat until berries burst, 3-5 minutes. Let cool slightly.
07 - Swirl a spoonful of compote on top of each cheesecake. Bake for 15-17 minutes until centers are just set.
08 - Cool in pan for 30 minutes, then refrigerate at least 1 hour before serving.

# Expert Hacks:

01 -
  • Individual portions mean everyone gets their own perfect little cake without fighting over the last slice
  • The tart lemon cuts through the rich cream cheese so they never feel too heavy or sweet
  • You can make everything ahead of time and pull them out right before guests arrive
02 -
  • Overmixing the filling after adding the egg can introduce air bubbles that cause cracking, so mix just until combined
  • The cheesecakes will continue cooking slightly as they cool in the pan, so removing them while the centers still have a tiny bit of wobble is actually perfect
  • Room temperature ingredients blend together seamlessly, while cold cream cheese creates stubborn lumps that ruin the silky texture
03 -
  • Place your muffin tin on a baking sheet to catch any potential overflow and make removing them from the oven easier
  • If your cheesecakes do crack, a little extra blueberry compote on top hides imperfections beautifully

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