Description
Bright, tangy lemon cheesecake paired with a luscious blueberry swirl makes these mini treats a showstopper at any gathering. They’re perfect as a handheld dessert for parties, afternoon tea, or simply when you want something special. Serve them with a puff of whipped cream, a sprinkle of fresh lemon zest, or a drizzle of extra blueberry sauce for a bakery-style touch.
Ingredients
Scale
Blueberry Swirl
- 1 cup fresh blueberries (140 g)
- 1 tbsp white sugar (13 g)
- 1 tsp freshly squeezed lemon juice
- 1 tsp cornflour (cornstarch)
- 2 tsp water
Crust
- 1 cup crushed graham crackers (120 g, about 8 full sheets)
- 3 tbsp white sugar (40 g)
- 3 ½ tbsp melted salted butter (50 g)
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup white sugar (100 g)
- ¼ cup freshly squeezed lemon juice (60 ml)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 large eggs, room temperature
Instructions
- Make the Blueberry Sauce
- Add blueberries, sugar, and lemon juice to a small saucepan over medium heat.
- Cook until berries start to soften and release their juices, gently pressing them with the back of a spoon.
- In a separate cup, mix water with cornflour until smooth, then pour it into the berries.
- Stir and cook for 1–2 minutes more, until the sauce thickens.
- Remove from heat, strain through a fine mesh sieve to remove skins, and set aside to cool.
- Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line 14 muffin cups with paper liners (use two 12-cup pans or one 24-cup pan).
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Divide mixture among the liners, pressing it firmly into an even layer.
- Bake for 5 minutes, then set aside to cool while keeping the oven at the same temperature.
- Make the Cheesecake Filling
- Beat cream cheese and sugar together until creamy and lump-free.
- Add lemon juice, lemon zest, and vanilla, mixing until combined.
- Beat in eggs one at a time on low speed, just until incorporated. Avoid overmixing.
- Assemble the Mini Cheesecakes
- Spoon cheesecake filling into each crust-lined cup, filling nearly to the top.
- Add about 1 teaspoon of blueberry sauce to each, then swirl gently with a toothpick or knife for a marbled look.
- Bake and Cool
- Bake for 17–20 minutes, until the tops are set but still slightly jiggly in the center.
- Let them cool in the pan for about an hour at room temperature.
- Chill and Serve
- Carefully remove cheesecakes from the pans and place them in an airtight container.
- Refrigerate for at least 3–4 hours, or overnight for best flavor and texture.
- Serve as-is or with extra blueberry sauce, whipped cream, and lemon zest.
Notes
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days. Keep the blueberry topping separate until serving for the neatest presentation.
- Freeze: Freeze (without topping) in a freezer-safe container for up to 3 months, layering with wax paper. Thaw in the fridge overnight before topping.
- Party Prep: Make up to 2 days in advance and top just before serving to save time on the big day.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 2300 kcal
- Fat: 130 g
- Carbohydrates: 130 g
- Protein: 45 g