The first time I made these Lemon Blueberry Cheesecakes, the bright smell of lemon filled my kitchen. The little blueberries popped with sweetness. I couldn’t stop smiling at how pretty they looked.

When I took a bite, it was creamy and tangy all at once. The fresh berries made every mouthful taste light and sweet. Honestly, I wanted to eat the whole batch.

If you’re craving a dessert that feels fresh and simple, these cheesecakes are perfect. Let’s make them together and you’ll see how easy they are.

Why You’ll Love This Recipe

Reader Favorite: These cheesecakes have become a fan-favorite and one of my most requested recipes. Readers keep coming back for more!
Tart and Sweet: The perfect balance of tangy lemon and sweet blueberry sauce creates a mouthwatering flavor that you’ll crave.
Perfect for Any Occasion: Whether you’re serving them at a holiday gathering, birthday party, or just as a treat for yourself, these cheesecakes are sure to impress.
Individual Servings: No slicing required—each person gets their own little cheesecake, which makes serving easy and hassle-free.
Make-Ahead Friendly: You can make these cheesecakes ahead of time and store them in the fridge for up to 3 days. They actually taste better the next day when the flavors have had time to meld together.

Required Kitchen Tools

To make these Lemon Blueberry Cheesecakes, you will need the following kitchen tools:

Muffin Tin (12-count): This will help create individual portions for the mini cheesecakes.
Electric Mixer or Stand Mixer: For beating the cream cheese and sugar until smooth and fluffy.
Medium Mixing Bowls: For mixing the graham cracker crust, cheesecake filling, and blueberry sauce.
Whisk: To help blend the eggs, lemon juice, and other wet ingredients.
Saucepan: For making the blueberry sauce.
Spoon or Ice Cream Scoop: For portioning out the crust and cheesecake filling evenly into the muffin cups.
Parchment Paper or Muffin Liners: Optional, but it helps with easy removal of the cheesecakes after baking.

Ingredients

Here’s what you’ll need to make these delightful little cheesecakes (exact measurements are in the recipe card below):

Graham Cracker Crust:

2 ⅔ cups graham cracker crumbs: These form the buttery base of the cheesecake.
⅓ cup sugar: Adds a little sweetness to the crust to complement the tangy filling.
⅔ cup melted butter: This binds the crumbs together and gives the crust a rich, buttery flavor.

Lemon Cheesecake Filling:

24 ounces cream cheese, room temperature: The base of the cheesecake filling, providing a rich, creamy texture.
1 ¼ cup sugar: Sweetens the cheesecake while balancing out the tanginess from the lemon.
3 large eggs, room temperature, whisked: Eggs help set the cheesecake filling and give it its structure.
2 tablespoons lemon zest: Adds a fresh, fragrant lemon flavor to the cheesecake.
3 tablespoons lemon juice: Enhances the lemon flavor, bringing a tartness that pairs perfectly with the sweetness of the blueberries.
1 teaspoon vanilla extract: Adds depth and warmth to the filling.

Blueberry Sauce:

1 ¼ cup fresh blueberries, divided: Fresh blueberries provide a burst of fruity sweetness.
⅛ cup sugar: Sweetens the blueberry sauce.
2 tablespoons water: Helps create a smooth sauce consistency.
1 tablespoon lemon juice: Adds brightness and acidity to the blueberry sauce, enhancing the flavor.
1 tablespoon cornstarch: Thickens the blueberry sauce, giving it a beautiful, glossy texture.

Variations for Lemon Blueberry Cheesecakes

While this recipe is fantastic as-is, here are some fun variations and twists you can try to customize your mini cheesecakes:

Add Fresh Berries to the Cheesecake Filling: For extra fruitiness, you can fold fresh blueberries or raspberries into the cheesecake filling before baking. This gives each bite an extra burst of flavor.
Use Frozen Blueberries for the Sauce: If fresh blueberries are out of season or not available, frozen blueberries work just as well in the sauce.
Top with Whipped Cream: For a light and fluffy topping, add a dollop of freshly whipped cream to each cheesecake before serving.
Try a Different Fruit Sauce: While blueberries are the star of this recipe, feel free to switch things up with strawberries, raspberries, or blackberries for a different flavor profile.

Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). Line your muffin tin with paper liners, or grease each cup with cooking spray.

In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand and holds together when pressed. Spoon about 2 tablespoons of the crumb mixture into each muffin cup and press down gently using the back of a spoon to create a firm, even crust. Bake the crusts in the preheated oven for about 8-10 minutes, or until golden and set. Once done, remove the muffin tin from the oven and let the crusts cool while you prepare the cheesecake filling.

2. Make the Lemon Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer or stand mixer on medium speed until smooth and fluffy. This should take about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest, lemon juice, and vanilla extract, and mix until everything is well incorporated.

Spoon the cheesecake filling evenly into each muffin cup, over the graham cracker crust. Fill each cup almost to the top, but be sure to leave a small space at the top to allow for expansion while baking. Tap the muffin tin gently on the counter to release any air bubbles.

Bake the cheesecakes for 18-22 minutes, or until the centers are set but still slightly jiggly. The edges should be firm, but the middle should have a little wiggle to it. Let the cheesecakes cool in the muffin tin for 10-15 minutes before transferring them to a wire rack to cool completely.

3. Make the Blueberry Sauce

While the cheesecakes are cooling, prepare the blueberry sauce. In a small saucepan, combine 1 cup of the fresh blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices, about 5-7 minutes.

In a small bowl, dissolve the cornstarch in the remaining ¼ cup of water, then slowly pour this slurry into the saucepan, stirring continuously. Continue to cook for another 2-3 minutes, or until the sauce thickens to your desired consistency. Remove the saucepan from the heat and stir in the remaining ¼ cup of fresh blueberries for a little texture.

4. Assemble the Lemon Blueberry Cheesecakes

Once the cheesecakes are completely cooled, spoon a generous amount of the blueberry sauce over each cheesecake. You can drizzle it on top or spoon it directly into the center. The sauce will spread naturally and create a beautiful, vibrant topping for each cheesecake.

Refrigerate the cheesecakes for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and for the cheesecakes to firm up. When ready to serve, remove the cheesecakes from the muffin tin and place them on a serving platter.

How to Serve Lemon Blueberry Cheesecakes

These individual cheesecakes are perfect for any event or meal. Here are a few ways to serve them:

As a Sweet Treat: Serve these cheesecakes as a standalone dessert at a dinner party or family gathering. Their size makes them perfect for individual servings, so no need for slicing!
For Spring and Summer Parties: The fresh lemon and blueberry flavors are especially refreshing during warmer months. Serve these cheesecakes at BBQs, picnics, or garden parties.
With a Cup of Tea or Coffee: Enjoy these mini cheesecakes alongside a hot cup of tea or coffee for the ultimate indulgence.
For Special Occasions: They’re also perfect for holidays, birthdays, or anniversaries—any occasion that calls for something a little extra special.

Storing Lemon Blueberry Cheesecakes

Leftovers: Store any leftover cheesecakes in an airtight container in the fridge for up to 3 days. They’ll stay fresh and delicious, and the flavors will continue to develop.
Freezing: You can freeze the cheesecakes (without the blueberry sauce) for up to 2 months. To freeze, place the cheesecakes on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container. To serve, thaw them in the fridge overnight, then top with fresh blueberry sauce just before serving.

Nutrition with Table Format

Nutrient	Per Serving (1 cheesecake)
Calories	300
Total Fat	18g
Saturated Fat	10g
Cholesterol	80mg
Sodium	160mg
Total Carbohydrates	32g
Dietary Fiber	1g
Sugars	21g
Protein	4g

Conclusion

These Lemon Blueberry Cheesecakes are an absolute treat for the senses. The combination of creamy cheesecake, bright lemon flavor, and sweet blueberry sauce is simply irresistible. They’re easy to make, perfect for any occasion, and sure to be a crowd-pleaser. I hope you enjoy making—and eating—these mini cheesecakes as much as I do!