Mini Lemon Blueberry Cheesecakes (Printable)

Individual creamy cheesecakes with tangy lemon and sweet blueberry compote on buttery graham crusts.

# What You'll 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

# Steps:

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 evenly among the 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.
09 - Garnish with fresh blueberries and extra lemon zest if desired. Serve chilled.

# Expert Advice:

01 -
  • Individual portions mean zero guilt and maximum control over your dessert intake
  • The blueberry swirl looks impressive but takes zero special skills to achieve
  • Make them ahead and pull them out when guests arrive looking like you had help
02 -
  • Overmixing after adding the egg introduces air bubbles that can cause cracks during baking
  • The centers should still have a slight wobble when you remove them from the oven
  • Room temperature ingredients prevent lumps that will never disappear no matter how long you mix
03 -
  • Run a thin knife around the edges of the pan immediately after the 30 minute cooling period for perfect removal every time
  • The blueberry compote can be doubled and stored in the refrigerator for up to a week for morning toast or yogurt topping

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