Juicy Mini Lemon Blueberry Cheesecakes

These Juicy Mini Lemon Blueberry Cheesecakes are the ultimate refreshing treat! A crisp graham cracker crust, creamy lemon-infused cheesecake filling, and juicy blueberries on top — all baked into perfect individual portions. They’re light, zesty, and impossible to resist!

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📝 Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp melted butter

Filling:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Topping:

• 1/2 cup fresh blueberries
• Optional: whipped cream, lemon slices

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🍴 Instructions

1. Preheat & Prep:
   Preheat your oven to 325°F (160°C). Line a muffin pan with cupcake liners.
2. Make the Crust:
   Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp of the mixture into each liner. Bake for 5 minutes, then cool.
3. Mix the Filling:
   Beat cream cheese and sugar until smooth. Add the egg, lemon juice, lemon zest, and vanilla. Mix until creamy.
4. Assemble:
   Spoon the filling over the crusts. Top with fresh blueberries.
5. Bake:
   Bake for 15–18 minutes or until centers are just set. Let cool, then chill in the fridge for at least 2 hours.
6. Serve & Enjoy:
   Garnish with whipped cream or lemon slices if desired. Enjoy these bite-sized bursts of sunshine!

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💡 Tips

• Use a food processor for a finer crust.
• Don’t overbake — a slight jiggle in the center is perfect.
• These freeze well too — just thaw before serving!