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Mini Lemon Blueberry Cheesecake Bites

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These mini lemon blueberry cheesecake bites feature a creamy, tangy cheesecake filling, juicy blueberries, and a buttery graham cracker crust. They’re easy to make, perfect for parties, and guaranteed to impress with their bright citrus flavor and adorable size.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 whole crackers, crushed)
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream
  • Pinch of salt
  • 3/4 cup fresh blueberries (or frozen, unthawed)
  • 1 teaspoon flour or cornstarch (optional, for tossing blueberries)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of crust mixture into each muffin cup. Press down firmly to create an even, compact layer.
  4. Bake crusts for 5 minutes, then set aside to cool slightly.
  5. In a large bowl, beat softened cream cheese until smooth and creamy, about 2 minutes.
  6. Add 1/3 cup granulated sugar and beat until fluffy, about 1 minute.
  7. Mix in egg, lemon zest, lemon juice, sour cream, vanilla extract, and a pinch of salt. Beat until fully combined and smooth.
  8. Spoon about 2 tablespoons of cheesecake filling into each crust, filling liners nearly to the top. Tap the pan gently to level.
  9. Toss blueberries with flour or cornstarch if desired, then sprinkle a few on top of each cheesecake. Swirl gently with a toothpick if you like.
  10. Bake at 325°F (163°C) for 18-22 minutes, until centers are just set but still slightly jiggly.
  11. Cool pan on a wire rack for 30 minutes, then transfer bites (in liners) to the fridge. Chill at least 2 hours or overnight.
  12. Peel off liners and serve cold or at cool room temperature. Garnish with powdered sugar or lemon zest if desired.

Notes

For best results, use softened cream cheese and room temperature ingredients. Don’t overmix after adding the egg. Chill thoroughly before serving for the creamiest texture. Swap in gluten-free graham crackers for a gluten-free version, or use plant-based dairy for a dairy-free option. These bites freeze well for up to 2 months.

Nutrition

Keywords: mini cheesecake, lemon blueberry, cheesecake bites, easy dessert, graham cracker crust, party dessert, spring dessert, summer dessert, make ahead, vegetarian

Find it online: https://jodierecipes.com/mini-lemon-blueberry-cheesecake-bites-recipe-easy-dessert-with-graham-cracker-crust/