Lemon Blueberry Mini Cheesecakes

by Kelli H. on May 31, 2013

I love cheesecake. Plain & simple.
I think it’s one of the best desserts ever created.
I love it plain, I love it with toppings, I love it with Oreo’s. Pretty much any & every way.
I made Annie’s Eats Raspberry Swirl Cupcake Cheesecakes a few years back, and I’ve twice made her Lemon Blueberry Cheesecake Bars. I love the flavor combo of lemon blueberry and wanted to recreate it in the cupcake form. These were the results.

Easy to transport to parties, and perfectly portioned control. Unless of course you eat two or five…who’s counting? These babies were sinfully delicious! I’ll definitely be keeping this recipe in my arsenal. These are perfect for the summer since lemon and blueberry are so refreshing.

I’m pretty sure everyone at the party I brought them to enjoyed them, and I shared the leftovers with our dinner guests the next night, too. I just wish I had more to share and eat myself!

This recipe makes a few more than 24 cupcakes, so I put the extra batter in 2 little ramekins and David and I ate them to taste test before the party. Such a good idea!

By the way, can you believe it’s almost June 1st?! I’m seriously in shock! I’m getting married in 6 weeks!

Lemon Blueberry Mini Cheesecakes
Inspired by Annie’s Eats

For the Crust:
1/5 cups graham cracker crumbs
4 tablespoons butter, melted
3 tablespoons sugar

For the Filling:
2 pounds cream cheese, room temp.
1.5 cups sugar
pinch of salt
1 teaspoon vanilla
2 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
4 eggs, at room temp.
1 pint blueberries

1. Preheat oven to 325 degrees.  Line 24 muffin tins with liners. In medium bowl; mix together graham cracker crumbs, butter, and sugar with a fork until moist. Spoon 1 tablespoon mixture into the bottom of each liner. Press graham crackers down. I used the bottom of my 1/4 cup measuring cup. Bake for 5 minutes and let cool.

2. To make filling; use a standing mixer or hand mixer. Beat cream cheese until fluffy. Add in sugar and beat until smooth. Beat in salt, vanilla, lemon zest, and lemon juice. Add in 1 egg at a time, making sure completely combined before adding the next egg. Scrape down the sides of the bowl. Place about 3 tablespoons cream cheese mixture into each muffin tin. Drop 3 blueberries into each muffin tin.

3. Bake cheesecakes for 22 minutes (or until set) in the preheated 325 degree oven. After first 11 minutes turn the tins around in the oven, to ensure even baking. Remove from oven and let cool on a wire rack. Once cool, refrigerate for at least 4 hours before serving.

{ 4 comments… read them below or add one }

natalie @ once upon a cutting board June 2, 2013 at 4:58 pm

I love cheesecake too but have yet to try cheesecake cupcakes, they look so cute!


lifeofdi.com June 11, 2013 at 7:23 pm

I like that these are smaller than a typical piece of cheesecake. It’d be better for me this way since I have eaten a Cheesecake Factory slice in less than 5 minutes by myself. AH!


Made in Sonoma June 11, 2013 at 9:22 pm

Cheesecake is dangerous! I could definitely eat 2 or 3 these easy!


sonia the mexigarian June 20, 2013 at 10:41 pm

looooove cheesecake. seriously. these little cupcakes are such a great idea. 🙂


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