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Mini Lemon Blueberry Cheesecake Bites

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Bursting with sweet blueberries and zesty lemon, these mini lemon blueberry cheesecake bites feature a creamy, tangy filling on a buttery graham cracker crust. Perfect for parties, brunches, or any occasion, they’re easy to make, light, and irresistibly delicious.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets, 100g)
  • 2 tablespoons granulated sugar (25g)
  • 4 tablespoons unsalted butter, melted (56g)
  • 8 ounces cream cheese, softened (225g, full-fat recommended)
  • 1/4 cup Greek yogurt or sour cream (60g)
  • 1/3 cup granulated sugar (70g)
  • 1 large egg, room temperature
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon pure vanilla extract (5ml)
  • 3/4 cup fresh or frozen blueberries (110g, do not thaw if frozen)
  • Optional: Extra blueberries and lemon zest curls for garnish
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or foil liners.
  2. In a medium bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter until the mixture resembles damp sand.
  3. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly.
  4. Bake crusts for 5 minutes, then remove from oven and set aside.
  5. In a large bowl, beat softened cream cheese with 1/3 cup sugar until smooth and creamy (1-2 minutes).
  6. Add Greek yogurt or sour cream, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
  7. Add the egg and beat on low just until incorporated. Do not overmix.
  8. Gently fold in blueberries with a spatula.
  9. Divide filling evenly among the 12 muffin cups (about 2 heaping tablespoons per cup). Smooth tops gently.
  10. Bake at 325°F (163°C) for 17-20 minutes, until centers are just set but still slightly wobbly.
  11. Cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely at room temperature (about 30 minutes), then refrigerate at least 2 hours before serving.
  12. Once chilled, peel off liners and garnish with extra blueberries, lemon zest, or powdered sugar if desired. Serve cold.

Notes

For best results, use room temperature ingredients to prevent lumps. Do not overmix after adding the egg to avoid cracks. If using frozen blueberries, add them frozen to prevent bleeding. Chill thoroughly before serving for the creamiest texture. For gluten-free, use gluten-free graham crackers or almond flour in the crust. Store in the fridge up to 5 days or freeze (without garnish) up to 2 months.

Nutrition

Keywords: mini cheesecake, lemon blueberry, party dessert, easy cheesecake, bite-sized dessert, summer dessert, blueberry cheesecake, lemon dessert, make-ahead dessert, muffin tin cheesecake

Find it online: https://jodierecipes.com/mini-lemon-blueberry-cheesecake-bites-easy-party-dessert-recipe/