Description

These Mini Lemon Blueberry Cheesecake Bites are delightful, bite-sized treats featuring a buttery graham cracker crust and a creamy, tangy lemon cheesecake filling swirled with fresh blueberries. Perfect for parties or a sweet snack, they are baked to a smooth, just-set consistency and garnished with fresh fruit and vibrant lemon zest curls.

Ingredients

Scale

Crust

1 cup graham cracker crumbs (about 100g)
4 tablespoons unsalted butter, melted (56g)
2 tablespoons granulated sugar (25g)
Pinch of salt

Filling

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)

Garnish (optional)

Extra fresh blueberries
Lemon zest curls

Instructions

Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper or silicone liners, and lightly mist the liners with nonstick spray for easy release.
Make the crust mixture: In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until it resembles wet sand.
Form and bake crust: Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to create an even layer. Bake the crusts for 5 minutes, then allow them to cool slightly.
Prepare cheesecake filling: In a large bowl, beat the cream cheese with a hand mixer on medium speed until smooth, about 1 minute.
Add remaining filling ingredients: Add 1/3 cup sugar, egg, lemon zest, lemon juice, vanilla extract, sour cream or Greek yogurt, and a pinch of salt. Beat until well combined and creamy, scraping down the sides as needed.
Fill crusts with cheesecake: Spoon about 1 heaping tablespoon of cheesecake filling onto each baked crust, filling nearly to the top. Gently tap the pan on the counter to release any air bubbles.
Add blueberries and swirl: Place 2-3 blueberries on top of each cheesecake. Using a toothpick or skewer, gently swirl the berries into the filling for a marbled effect. If the berries are tart, sprinkle a little powdered sugar or honey.
Bake cheesecake bites: Bake for 14-16 minutes until the centers are just set but still slightly jiggly. Remove from oven and let cool in the pan for 10 minutes.
Cool and refrigerate: Transfer the cheesecake bites to a cooling rack and remove liners carefully. Refrigerate for at least 2 hours, or preferably overnight, before serving to allow them to fully set.
Garnish and serve: Just before serving, garnish with extra fresh blueberries and lemon zest curls if desired. Serve chilled for the best flavor and texture.

Notes

Use full-fat cream cheese for the creamiest texture.
Frozen blueberries can be used directly without thawing.
Be careful not to overbake; the centers should be slightly jiggly when done.
Refrigeration time is essential for firm, sliceable cheesecake bites.
For sweeter berries, the powdered sugar or honey is optional but enhances flavor.

Prep Time: 20 minutes
Cook Time: 21 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Mini Lemon Blueberry Cheesecake Bites, lemon cheesecake, blueberry dessert, mini cheesecakes, bite-sized cheesecake, party desserts