Sometimes a full-sized cheesecake can be a bit intimidating. But these little cheesecakes couldn’t get easier! They come together incredibly fast and still taste like a classic cheesecake. The baking time is only 20-22 minutes, so don't get too comfortable while they're in the oven.
The crust is a simple graham cracker crust (or you could use vanilla wafers like me) pressed into the bottom of a lined muffin tin. A quick tip – you can use the lid of your milk to press down the crumbs and create the perfect mini cheesecake crust.
The filling is simple and has an incredibly fresh flavor thanks to the lemon zest. Once the cheesecakes come out of the oven, they cool for a couple of hours and then they are ready to be topped.
The cheesecakes are topped with a blueberry jam and fresh blueberries. The recipe says the powdered sugar is optional, but really, don’t leave it out! It makes these cheesecakes so pretty!
Although this recipe calls for blueberry jam and fresh blueberries, if you wanted to switch up the fruit to say raspberries or strawberries, these would be the cutest Valentine’s treats!
MINI LEMON BLUEBERRY CHEESECAKES
PREP TIME | 15 mins COOK TIME | 22 mins TOTAL TIME | 37 mins
Serves: 6-9 cheesecakes
- 4 sheets of graham crackers
- 1 tablespoon white sugar
- 2 tablespoons butter, melted
- 1 package cream cheese, softened to room temperature
- 1/2 cup white sugar
- 1/2 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 large lemon (1/2 tablespoon lemon zest, 2 tablespoons lemon juice)
- 6 tablespoons blueberry jam, separated
- 1/2 pint blueberries
- Optional: powdered sugar for dusting
- Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
- In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
- In a medium sized bowl, combine the room temperature cream cheese and white sugar. Beat until smooth and creamy. Add in the flour, vanilla extract, egg, lemon juice, and lemon zest. Beat until combined. Feel free to add more zest as desired to personal taste preference.
- Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
- Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will have sunk in quite a bit (this is for the jam filling!)
- Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.
- Immediately top with fresh blueberries.
- Place the last 1 and ½ tablespoon in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.