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Mini Lemon Blueberry Cheesecakes

Mini lemon blueberry cheesecakes topped with fresh blueberries, lemon curd, and mint on a white serving tray

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Tangy, sweet, and creamy, these mini lemon blueberry cheesecakes are perfect for parties and make-ahead desserts.

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 1 tbsp sugar
  • 16 oz cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • Optional lemon curd

Instructions

  1. Preheat oven to 325°F.
  2. Make crust and bake.
  3. Beat cream cheese and mix in other filling ingredients.
  4. Pour over crust and bake.
  5. Cool, chill, top with blueberries.

Notes

Best served chilled. Freeze up to 2 months without toppings.