Mini Lemon Blueberry Swirl Cheesecakes
A bright and refreshing individual dessert featuring a creamy lemon cheesecake base and a vibrant homemade blueberry sauce swirl. These mini cheesecakes deliver the perfect balance of tangy citrus and sweet berry flavor in every bite.
Equipment
- standard muffin tin
- muffin liners
- Small saucepan
- Fine Mesh Strainer
- electric hand mixer or stand mixer
- Toothpick
Ingredients
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (dissolved in 2 tsp water)
- 1 cup crushed graham crackers
- 3 tbsp sugar
- 3.5 tbsp butter, melted
- 16 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 1-2 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Simmer blueberries, sugar, and lemon juice until soft. Stir in dissolved cornstarch and boil for 1 minute until thick. Strain through a fine sieve and cool completely.
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon into each of 14 muffin liners and bake for 5 minutes.
- Beat cream cheese and sugar until smooth. Add lemon juice, zest, and vanilla. Mix in eggs on low speed until just combined.
- Divide filling evenly among liners. Drop 1 teaspoon blueberry sauce on top of each and swirl gently with a toothpick.
- Bake for 17–20 minutes until set with a slight jiggle in the center.
- Cool in the pan for 1 hour, then refrigerate in an airtight container for at least 4 hours before serving.
Notes
Ensure cream cheese and eggs are fully at room temperature to avoid lumps. Do not over-swirl the blueberry topping or the distinct marble effect will disappear. Store chilled in an airtight container for up to 5 days.