If you're looking for easy desserts, then this recipe for Lemon Blueberry Mini Cheesecake is just what you need. They don’t require any baking, which means you can get them made and chilling in no time at all.
These cheesecake cups are cool and creamy, and the blueberry lemon combo always gets a ton of compliments whenever I bring them anywhere. No matter where you plan to serve these, you’ll love how simple and delicious our mini cheesecakes are.
Jump to:
- Why You'll Love Lemon Blueberry Mini Cheesecakes
- Easy Cheesecake Recipes
- Ingredients for Blueberry Lemon Cheesecakes
- Kitchen Tools For No-Bake Lemon Blueberry Cheesecakes
- How To Make Mini Lemon Blueberry Cheesecakes
- Tips For Lemon Blueberry Mini Cheesecakes
- FAQs For Blueberry Lemon Cheesecake Cups
- Blueberry Lemon Recipes
- Summer Desserts
- 📖 Recipe
Why You'll Love Lemon Blueberry Mini Cheesecakes
- No baking required - No need to keep the oven on or deal with complicated steps.
- Great for a busy schedule - You can prep these in about 20 minutes and just need to chill them before serving.
- Fresh and creamy - The lemon and blueberry go so well together and make these cheesecakes feel extra fresh.
- Kid-friendly and adult-approved - Kids can help swirl the blueberry preserves to make these, and everyone will just gobble them up.
- Perfect for parties-- Since they’re served in cupcake liners, these are easy to hand out, and no plates are needed.
Easy Cheesecake Recipes
I love a good cheesecake, but I'm not a fan of the time-consuming prep involved. That's why I make a lot of easy cheesecake recipes. With minimal ingredients and straightforward steps, these recipes make it easy for anyone, even beginners, to create a delicious cheesecake.
- Lemon Cheesecake Bars Recipe
- Easy No Bake Cheesecake Recipe
- Chocolate Chip Cheesecake Recipe
- Oreo No Bake Cheesecake
Ingredients for Blueberry Lemon Cheesecakes
- Graham cracker crumbs – These help give the mini cheesecakes a classic base. I always get pre-crushed crumbs to save time, but you can also make your own using a food processor.
- Unsalted butter – This sticks the crumbs together for the crust. Melting the butter makes it easy to mix in.
- Cream cheese – Softened cream cheese is key, so it blends smoothly and doesn’t get lumpy.
- Sugar – Adds just the right amount of sweetness..
- Vanilla extract – For a little extra flavor in the filling and the whipped topping.
- Heavy cream – This makes the filling light and fluffy, and also gets whipped up for the topping.
- Lemon juice – Adds a fresh, bright taste and makes the cheesecakes feel summery.
- Blueberry preserves – The swirl gives every bite a pop of berry flavor.
- Powdered sugar – Used for sweetening the whipped cream.
- Blueberries and lemon zest – Only for decoration, but they make the cheesecakes look really pretty and add a hint of fresh flavor.
Kitchen Tools For No-Bake Lemon Blueberry Cheesecakes
You won’t need anything fancy for this recipe, which is part of why I love it. Mixing bowls and a stand or hand mixer are used. A standard muffin pan and cupcake liners are needed for baking. I typically store these in airtight containers.
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with
KitchenAid 6 Speed Hand Mixer with Flex Edge Beaters -Rae Dunn Mixing Bowls with Lids - 10 Piece PlasticVtopmart 8 Pack Glass Food Storage Containers with Airtight Lids,
How To Make Mini Lemon Blueberry Cheesecakes
- Prepare the muffin tin
Line your muffin tin with cupcake liners so it’s ready to go.
- Make the crust
Mix graham cracker crumbs with melted butter until it looks like damp sand. Press a spoonful of graham cracker crust into each liner and flatten with the back of a measuring cup.
- Whip the cream cheese
Using a mixer, whip cream cheese and sugar until smooth. Then mix in vanilla and heavy cream, whipping until creamy and lump-free.
- Add lemon juice
Stir fresh lemon juice into the cheesecake filling and mix until fully blended.
- Fill the liners
Spoon the cheesecake mixture into the liners, filling them almost to the top, and smooth the tops.
- Add and swirl preserves
Top each cheesecake with a spoonful of blueberry preserves. Use a knife to gently swirl for a decorative look.
- Refrigerate the cheesecakes
Cover the tray with plastic wrap and refrigerate for at least 2 hours (4 hours is even better).
- Whip the topping
Whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon a bit onto each cheesecake.
- Garnish and serve
Top with a fresh blueberry and a little lemon zest. Add extra blueberries if you like!
Tips For Lemon Blueberry Mini Cheesecakes
Tip 1: Make sure your cream cheese is fully softened, as this helps keep the filling smooth.
Tip 2: If you don’t have blueberry preserves, you can use raspberry or strawberry instead.
Tip 4: To make the crust even firmer, pop the filled liners in the freezer for 10 minutes before adding the cheese filling.
Tip 5: These are best served cold, so only set them out right before serving.
FAQs For Blueberry Lemon Cheesecake Cups
Store them in an airtight container in the refrigerator for up to three days. You can also freeze them without toppings for up to three months.
Yes, you can use different flavors of preserves. Raspberry or strawberry work just as well if you want to try something different.
No, you can just spoon it on the cheesecake bites if you don’t want to use a piping bag. They’ll taste just as good.
Blueberry Lemon Recipes
Blueberry and lemon are a match made in summer heaven. The sweetness of ripe blueberries goes great with the bright, zesty flavor of lemon. The flavor is perfect for summer! Here are some yummy ways to enjoy blueberries and lemon:
- Lemon Blueberry Swirl Bundt Cake
- Lemon Blueberry Funfetti Cake Bars
- Lemon Blueberry Danish Recipe
- Lemon Blueberry Bread
If you’re looking for a dessert that tastes special but isn’t difficult to make, these Lemon Blueberry Mini Cheesecakes are a winner. They’re great for making with kids, prepping ahead for parties, or whipping up when you want something a little extra at home.
Summer Desserts
📖 Recipe
Lemon Blueberry Mini Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
For the cheesecakes
- 16 oz cream cheese softened
- ½ cup sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
- ¼ cup lemon juice
- ¼ cup blueberry preserves
For decorating
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- Blueberries
- Lemon zest
Instructions
- Line muffin tins with cupcake liners.
- Combine graham cracker crumbs with melted butter in a bowl. Press a spoonful into each liner, packing it tight with a measuring cup.
- Beat cream cheese and sugar until smooth, scraping the bowl as needed.
- Add vanilla and heavy cream. Whip for about 2 minutes until creamy.
- Blend in lemon juice.
- Fill each liner with cheesecake mix, just below the top. Smooth the surface.
- Drop a little blueberry preserves on each and swirl it in with a knife.
- Cover and chill at least 2-4 hours.
- For serving, whip 1 cup cream with powdered sugar and vanilla until stiff.
- Pipe or spoon whipped cream on each cheesecake, then finish with a blueberry and lemon zest.
Video
Notes
- Make sure your cream cheese is nice and soft—this keeps the filling super smooth.
- No blueberry preserves? No problem. Raspberry or strawberry works just as well.
- Want a firmer crust? Stick the filled liners in the freezer for 10 minutes before adding the cheese filling.
- These taste best cold, so only bring them out right before serving.
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