Mini Lemon Blueberry Cheesecakes

5 from 3 votes

Mini Lemon Blueberry Cheesecakes

These mini lemon blueberry cheesecakes are a simple but stunning dessert, perfect for spring holidays and special occasions.

Servings mini cheesecakes

Prep Time 30

Cook Time 30

Cooling Time 6 30

Total Time 7 30

Equipment

Silicone 6-cup Jumbo Muffin Pan

Ingredients

Graham Cracker Crust

4 full graham crackers finely crushed (about ½ cup)
2 tablespoons butter melted

Cheesecake Batter

8 ounces cream cheese room temp
3 tablespoons Fage Greek yogurt room temp
½ cup granulated sugar
2 teaspoons lemon juice freshly squeezed
2 teaspoons blueberry liqueur
½ teaspoon vanilla extract
1 large egg room temp

Toppings

Blueberry preserves
Lemon zest

US Customary - Metric

Instructions

Prep

Take the cream cheese, Greek yogurt, and egg out of the fridge and allow them to get to room temperature (about 30 minutes to 1 hour on the counter should do).

Graham Cracker Crust

Preheat the oven to 325 degrees F.
Crush up the graham crackers into a fine powder and put in a medium sized bowl.
Add the melted butter to the crushed graham crackers and mix until well combined.
Divide the filling evenly into the 6 molds of your silicone pan.
Using the back of a spoon, press the graham cracker mixture into the molds to form a compressed disc. This will be your crust so you want to make sure they are packed well.
Place the silicone tray on a cookie sheet and bake for 5 minutes. (Keeping the silicone tray on a cookie sheet can help make it easier to handle.)

Cheesecake Batter

Add the room temperature cream cheese, Greek yogurt, sugar, lemon juice, blueberry liqueur, and vanilla to the bowl of a stand mixer.
Using the paddle attachment, mix on medium low until well combined and there are no chunks remaining. Scrape the sides of the bowl as necessary to help incorporate everything fully.
Next, add the egg and mix gently by hand until just combined. Be careful not to overmix or mix aggressively, as you don't want to whip air into the batter (this will cause it to crack).
Divide the mixture evenly into the 6 molds of the silicone tray, on top of the crust.
Bake for 23 to 27 minutes, or until the outer edges of the cheesecakes are visibly dried (about a half-inch rim) but the middle of each one is still slightly jiggly.
Let the cheesecakes cool on the counter for 1.5 hours until they are room temperature.
Cover the tray with plastic wrap or tin foil and move to the fridge to cool for an additional 5+ hours. For best results, let them set overnight.

Topping and Serving

Once the cheesecakes have set, carefully remove each cheesecake from the mold. You can use a knife to loosen the sides of each mini cheesecake. Once they are loose, press up from the bottom of the mold to remove. If needed, it can be helpful to turn the mold upside down while removing, using gravity to help you - just make sure to gently coax them out with your hand or a knife.
Once all of your mini cheesecakes are safely out of the mold and you're ready to serve, top them each with a few spoonfuls of blueberry preserves and fresh lemon zest. Enjoy!

Notes

Using a traditional muffin tin: If you don't have a silicone jumbo muffin tray, you can use a regular muffin tin instead. Read our blog post above for the necessary recipe changes.

Mini muffin tin: You can also make these extra mini using a mini muffin tin! Follow the instructions in the post for the regular muffin tin, however you will only be baking the cheesecakes for 8 to 10 minutes. This will make about 48 extra mini cheesecakes!

Greek yogurt: We recommend Fage Greek yogurt as the texture is closest to sour cream. If you would rather use sour cream, you can substitute it for Greek yogurt without any issue.

Room temp ingredients: Using room temperature ingredients makes mixing much easier and will lead to a creamier cheesecake. Make sure you leave plenty of time to get these ingredients out of the fridge before baking!

Overmixing: You don't have to worry about overmixing the batter until you add the egg. So make sure to mix everything well until there are no chunks remaining, before adding the egg. Once the egg is added, mix gently until it is fully incorporated, and no more.

Storing: Once your mini blueberry lemon cheesecakes have cooled past the 5 hour mark, you can safely take them out of the mold. If you don’t want to enjoy them right away, you can store them in an airtight container in the fridge for up to a week. For best results, we recommend waiting to add the toppings (blueberry preserves and lemon zest) until just before you’re about to serve them.

You can also store these mini cheesecakes in the freezer for up to 3 months in an airtight freezer safe container. To enjoy them at a later date, make sure to get them out of the freezer ahead of time so they can defrost in the fridge. A day or so should do the trick.

FAQs: Making mini cheesecakes isn't as challenging as it might seem! Check out our blog post above for detailed answers to some of the most frequently asked questions about making cheesecake.

Author: Alex Langdon

Calories: 275kcal

Course: Dessert

Cuisine: American

Keyword: blueberry liqueur, blueberry preserves, butter, cream cheese, date night, dessert, easter, egg, graham crackers, granulated sugar, greek yogurt, holiday, lemon juice, lemon zest, mother's day, sweets, valentine's day, vanilla

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