Irresistible Mini Lemon Blueberry Cheesecakes: A Simple Recipe Party Food You’ll Love 

Looking for a dessert that’s simple yet bursting with flavor? This easy blueberry lemon cheesecake is just the thing! With its buttery graham cracker crust, creamy lemon-infused filling, and juicy blueberries scattered throughout, it’s the perfect blend of sweet and tangy.

Whether you’re baking for a weekend treat or a special occasion, these no-bake mini cheesecakes are sure to impress without being complicated. The zesty lemon adds a refreshing twist that pairs beautifully with the sweetness of the blueberries, making every bite a delight.

Best of all, the recipe is straightforward, and they can be made ahead of time, so you can whip it up with confidence and be focused on entertaining rather than stuck in the kitchen all day!

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Tools/Equipment You Will Need

• Muffin tin
• Cupcake liners
• Measuring cups and spoons
• Medium bowl
• Silicone spatula/scraper
• Stand mixer
• Knife
• Plastic wrap
• Piping bag and small star tip

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Blueberry Lemon Cheesecake

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• Total Time: 2-4 hours and 20 minutes
• Yield: 16-18 cupcake size cheesecakes

Ingredients

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For the crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

For the cheesecakes:

16 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1 cup heavy cream

1/4 cup lemon juice

1/4 cup blueberry preserves

For the decoration:

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla

Blueberries, to decorate

Lemon zest, to decorate

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Instructions

1. Line a standard muffin tin(s) with cupcake liners, set aside.
2. In a medium bowl, combine the graham cracker crumbs and melted butter.  Mix until it looks like wet sand.
3. Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.
4. Use the bottom of a 1/4 cup measuring cup or similar to press the crumbs into the bottom of the liner.  Set aside.
5. In the bowl of a stand mixer, combine the softened cream cheese and sugar.  Whip for about a minute or until smooth – scraping the sides often.
6. Add in the vanilla and heavy whipping cream.  Whip on medium for about 2 minutes or until smooth and cream looking.  Scrape the sides.
7. Add in the lemon juice and mix thoroughly.
8. Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner.  Smooth the top.
9. Add a dollop of the blueberry preserves and use a knife to swirl into the cheesecake filling.
10. Cover with plastic wrap and chill for at least 2-4 hours.
11. When ready to serve, complete the assembly.
12. For the whipped topping – in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
13. Mix on medium speed for about 3-5 minutes or until stiff peaks form.
14. Transfer the whipped topping to a piping bag fitted with a small star tip.  Pipe a small mound of whipped cream in the center of each cheesecake.
15. Top with a blueberry and lemon zest.

Notes

• Storage:  Cheesecakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

• Author: Little Party Pixie
• Prep Time: 20 minutes
• Chill Time: 2-4 hours
• Category: Sweet Treats

Step-By-Step Process

This versatile cheesecake is perfect for various occasions, from casual family dinners to festive celebrations. Its bright flavors make it a standout choice for spring and summer gatherings.

If you enjoyed this dessert, you might also want to try the Mini Raspberry Cheesecake and Mini Oreo Cheesecake recipes. Don’t forget to explore other delightful and sweet treats for more inspiration.

© Little Party Pixie 2025