Lemon Blueberry Cheesecake in cupcake version is so easy to make. They come together incredibly fast and still taste like a classic cheesecake.
Compared to a regular cheesecake, making these minis is super simple. Mini cheesecake doesn’t need a water bath for baking, cooling time is much shorter, and serving individual portions is less fuss than slicing a cake. Regular-sized cheesecake is baking for about an hour and a half, then it is cooling for a few hours to room temperature, plus chilling overnight in the fridge before slicing…
These mini lemon blueberry cheesecakes you can finish in less than an hour and serve after an additional hour of cooling. Therefore this is the perfect last-minute dessert if you need something to serve for an unexpected gathering or party. Just swap homemade lemon curd for a store-bought version and you are done in no time.
Also, these Lemon Blueberry Cheesecakes are so delicious even without the topping. The filling is simple and has an incredibly fresh flavor thanks to the lemon zest. Cheesecakes are soo smooth and creamy, so you can serve them without lemon curd.
How to Make Mini Lemon Blueberry Cheesecakes?
Bottom Layer is just a simple graham cracker crust. Stir together graham cracker crumbs, sugar, and melted butter, then press about heaping tablespoons of the mixture in each cup of standard cupcake/muffin pan lined with paper liners.
Prebake the crust for 5 minutes, then set aside to cool while you are mixing the filling. Also, you can skip this step. I tried it both ways, with prebaked crust and the crust that is just pressed in the liners and chilled in the fridge. It works just fine both ways.
Next, make the cheesecake filling. Beat softened cream cheese, add sugar and flour and mix to combine. Then add lemon zest, sour cream, and lemon juice and mix just to combine. Finally, mix in eggs. Do not overmix the mixture after adding the eggs. Scrape down the bowl with a spatula, then gently fold in blueberries.
Spoon the mixture over the crusts and bake. They are done when the tops are set but still soft to touch. Just be careful to not overbake them. The toothpick inserted in the center should be with a few moist crumbs attached, not completely clean.
Then, turn off the oven, crack the door and let the cheesecakes in the oven for about half an hour, then transfer to a countertop to cool to room temperature.
Fresh or Frozen Blueberries?
I tried this recipe with fresh and frozen blueberries, as well. Both work just fine. If using frozen blueberries do not thaw them before. Use frozen blueberries directly from the freezer, or they will tint the batter if thaw them first. Just have one thing in mind. If using frozen blueberries, baking time will be longer for about 5 minutes, than with fresh blueberries.
Lemon Curd
For this recipe, you can use homemade lemon curd or use the one from the store. This time I used homemade lemon curd. Since I had some leftovers from my Lemon Curd Muffins, I’ve decided to make these Lemon Blueberry Cheesecake Minis. You can make it very simple and easy, too. However, these cheesecakes are super flavorful and delicious even without the curd on top. They have lemon flavor in the filling from freshly grated lemon zest and juice.
Mini Lemon Blueberry Cheesecakes are light and easy, refreshing dessert packed in individual portions and the perfect dessert for any party.
Ingredients
Lemon Curd:
3 egg yolks
1/4cup lemon juice
2 teaspoons lemon zest
6 Tablespoons sugar
1/4cup butter-cold and cut in pieces
Graham Cracker Crust:
1cup graham cracker crumbs
2 Tablespoons sugar
1/4cup unsalted butter-melted
Cheesecake:
12oz. cream cheese-softened
1/2cup sugar
2 Tablespoons all-purpose flour
1/3cup sour cream
2 Tablespoons lemon juice
zest from 1 lemon
2 eggs-room temperature (slightly beaten with the fork)
1 1/4cup blueberries-fresh or frozen (do not thaw)
Instructions
Lemon Curd:
Make lemon curd ahead, because it takes time to cool and set completely. I recommend cooking the lemon curd in a double boiler because mixing these ingredients over direct heat quickly leads to burning. Whisk together egg yolks, granulated sugar, lemon zest and lemon juice into the top pot of your double boiler, place over simmering water and then using a silicone spatula continue to stir as the curd cooks. Stir constantly to prevent the egg yolks from curdling. Cook until the mixture becomes thick, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat, add butter and whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd to prevents a skin from forming on top. The curd will continue to thicken as it cools.
Cheesecake:
Preheat oven to 325F. Line a 12-count muffin pan with paper liners and set aside.
To make the crust stir together graham cracker crumb and sugar, then add melted butter and stir until all crumbs are evenly moistened.
Divide the crumb mixture in paper liners and press the crumbs to make the crust. Bake 5 minutes at 350F, remove from the oven and set aside to cool and reduce the oven temperature to 300F.
Beat softened cream cheese for 1 minute, then add sugar and flour , mix to combine.
Add lemon zest, sour cream and lemon juice and mix to combine.
Next, add eggs and mix just to combine, do not overmix.
Finally fold in blueberries.
Spoon the mixture over the crust(fil almost to the top) and bake 22-28 minutes or until the tops are set. If using frozen blueberries baking time might be longer. When the cheesecake is set, turn off the oven and leave them for about 30 minutes with the door crack open.
After 30 minutes transfer the pan on the counter and cool completely at room temperature, remove from the pan, then spoon about 1 Tablespoon of lemon curd on top and place in the fridge to cool completely.
Store covered in the fridge.
Notes
Make lemon curd ahead because it needs time to cool and set. You can use store-bought lemon curd instead.
