Lemon Blueberry Mini Cheesecake
Lemon Blueberry Mini Cheesecake is a simple, no-bake dessert bursting with fresh citrus and berry flavors. They’re quick to make, ideal for busy schedules, and a sweet treat everyone will love!
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.
Nutrition
Calories: 339kcalCarbohydrates: 21gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 78mgSodium: 169mgPotassium: 95mgFiber: 0.4gSugar: 14gVitamin A: 996IUVitamin C: 2mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!
