Ingredients

1 cup graham cracker crumbs (about 100g)

4 tablespoons unsalted butter, melted (56g)

2 tablespoons granulated sugar (25g)

Pinch of salt

8 ounces cream cheese, room temperature (225g, full-fat recommended)

1/3 cup granulated sugar (65g)

1 large egg, room temperature

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice (30ml)

1 teaspoon pure vanilla extract

2 tablespoons sour cream or plain Greek yogurt (30g)

Pinch of salt

1/2 cup fresh blueberries (75g; frozen works, no need to thaw)

1 teaspoon powdered sugar or honey (optional, for tart berries)

Extra fresh blueberries (for garnish, optional)

Lemon zest curls (for garnish, optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper or silicone liners and lightly mist them with nonstick spray for easy release.

Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt until the mixture resembles wet sand.

Step 3: Spoon about 1 tablespoon of crust mixture into each liner and press down firmly to create an even layer. Bake crusts for 5 minutes, then let cool slightly.

Step 4: In a large bowl, beat cream cheese with a hand mixer on medium speed until smooth, about 1 minute.

Step 5: Add 1/3 cup sugar, egg, lemon zest, lemon juice, vanilla, sour cream or Greek yogurt, and a pinch of salt. Beat until well combined and creamy, scraping down the sides as needed.

Step 6: Spoon about 1 heaping tablespoon of cheesecake filling onto each crust, filling nearly to the top. Tap the pan gently on the counter to release air bubbles.

Step 7: Place 2-3 blueberries on top of each cheesecake. Use a toothpick or skewer to gently swirl the berries into the filling for a marbled effect. If berries are tart, sprinkle with a little powdered sugar or honey.

Step 8: Bake for 14-16 minutes, or until centers are just set but still slightly jiggly. Remove from oven and let cool in the pan for 10 minutes.

Step 9: Transfer cheesecake bites to a cooling rack and remove liners carefully. Refrigerate for at least 2 hours (or overnight) before serving.

Step 10: Just before serving, garnish with extra fresh blueberries and lemon zest curls if desired. Serve chilled.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

If using frozen blueberries, no need to thaw—just add them straight to the filling.

Swirling the blueberries gently creates a pretty marbled look without breaking the crust.

Try substituting the sour cream with plain Greek yogurt for a slightly tangier bite.

For extra zest, add a little lemon extract along with the lemon juice and zest.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. They are best served chilled; if you want to soften slightly before serving, let them sit at room temperature for 10 minutes. These bites can also be frozen for up to 1 month—thaw overnight in the refrigerator before enjoying.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, you can prepare and refrigerate them overnight or for up to 4 days in advance. This allows the flavors to meld and the texture to set perfectly.

Can I use a different fruit instead of blueberries?

Absolutely! Raspberries, chopped strawberries, or blackberries work well. Just be mindful that very juicy fruits may affect the texture slightly.