These adorable mini cheesecakes feature a buttery graham-cracker crust, a creamy lemon-accented cheesecake filling, and a luscious blueberry sauce spooned generously on top. Baked in a muffin tin, they’re easy to serve individually and perfect for any occasion.

Why You’ll Love This Recipe

• Mini portion size makes them ideal for parties or casual gatherings.
• The lemon in the filling adds a bright, fresh contrast to the richness of the cream-cheese base.
• Versatile topping: works with fresh or frozen blueberries and a hint of fruit juice for extra flavor.
• The crust holds up nicely, and the topping stays put instead of sliding off — no mess, just delicious bites.
• They chill beautifully ahead of time, making them practical for prepping in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Sauce Topping:

• 2 cups (290 g) fresh or frozen blueberries
• ½ cup (100 g) granulated sugar
• 5 tablespoons (75 ml) peach fruit nectar (or substitute any mild fruit juice)
• 1 tablespoon (8 g) cornstarch (optional, if sauce is too thin)
• 1 tablespoon (15 ml) water (optional, to mix with cornstarch)

Cheesecake Crust:

• 9 full sheets (135 g) graham crackers, crushed
• 2 tablespoons (25 g) granulated sugar
• 3 tablespoons (42 g) butter, melted

Cheesecake Filling:

• 2 (8-oz) packages (total 454 g) full-fat cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon (8 g) all-purpose flour
• 1 teaspoon (5 ml) vanilla extract
• 2 teaspoons (4 g) lemon zest
• 3 tablespoons (45 ml) fresh lemon juice

Garnish (optional):

• Additional fresh blueberries
• Whipped cream

Directions

1. Make the blueberry topping: In a saucepan combine the blueberries, sugar, and peach nectar. Bring to a simmer over medium heat and cook for about 10 minutes, stirring often and smashing some of the berries with the back of your spoon. If the sauce seems too thin, mix the cornstarch and water in a small bowl and stir into the sauce; let it bubble for a couple more minutes. Remove from heat and set aside to cool.
2. Preheat and prep: Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners.
3. Make the crust: In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and melted butter and pulse again until the mixture sticks together when pressed. Divide the mixture evenly among the muffin cups and press down firmly using the back of a spoon or a small glass.
4. Bake the crusts: Bake for 10 minutes, then remove from the oven and let them cool while you prepare the filling.
5. Mix the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, flour, vanilla extract, lemon zest, and lemon juice. Mix on low speed (or gently by hand) until everything is fully combined and silky. Avoid over-mixing after the eggs go in.
6. Fill and bake: Spoon the cheesecake filling evenly into the muffin cups, filling each nearly to the top. Bake for 18-22 minutes, until the edges are set but the centers still jiggle slightly.
7. Cool and chill: Allow the cheesecakes to cool at room temperature for 30 minutes. Then transfer them to the refrigerator and chill for at least 1 hour (the centers will sink a little—that’s normal and creates a spot for the topping).
8. Add the topping and serve: Once chilled, spoon the cooled blueberry sauce over each cheesecake. Garnish with fresh blueberries and whipped cream if desired. Serve cold.

Servings and timing

• Yield: 12 mini cheesecakes
• Prep time: ~25 minutes
• Cook time: ~30 minutes
• Chilling time: ~1 hour
• Total time: ~2 hours 25 minutes

Variations

• Use raspberries instead of blueberries for the topping. Note: raspberries will break down more and may require straining to remove seeds.
• Use a different fruit juice instead of peach nectar—apple, white grape or orange juice work well.
• Try a different crust: substitute crushed vanilla wafers or digestive biscuits instead of graham crackers.
• For a chocolate twist, add a tablespoon of cocoa powder to the filling or sprinkle mini chocolate chips on top before baking.
• Make jumbo versions: use a 6-cup jumbo muffin tin, increase baking time to about 25-28 minutes, and adjust cooling time accordingly.

Storage/Reheating

• Store: Keep the mini cheesecakes loosely covered in the refrigerator for up to 5 days. You can add the topping now or wait until just before serving.
• Freeze: If freezing, skip the topping. Wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container or bag. Freeze the blueberry topping separately in a sealed container. To serve, thaw everything overnight in the fridge, then spoon the topping on just before serving.
• Note: These are best served chilled, so no reheating is needed.

FAQs

What if I don’t have peach nectar?

You can substitute any mild-flavored fruit juice (such as apple, white grape, or orange) in equal measure.

Can I use frozen blueberries?

Yes — frozen or fresh blueberries both work. No need to thaw the frozen berries before cooking.

Why did the centers of my cheesecakes sink?

The centers may sink slightly as they chill — this is normal for mini cheesecakes baked in a muffin tin and actually creates a nice spot for the topping.

How do I know when the cheesecakes are done baking?

When the edges are set and the center still jiggles a little when you gently shake the muffin tin, they’re ready. The residual heat and chilling will firm them up.

Can I make these without cupcake liners?

Technically yes, but using liners makes removal much easier and cleaner, especially if transporting or serving them.

Can I use store-bought blueberry jam instead of making the sauce?

Yes, you can use jam warmed slightly to make it easier to spoon on. It won’t have the fresh berry flavor of the homemade sauce, but it’s a workable shortcut.

How long can I store the finished cheesecakes with topping on?

With the topping added, store them in the refrigerator for up to 5 days, loosely covered. After that the crust may soften too much and the topping may begin to separate.

Can I omit the lemon in the filling?

You can, but the lemon zest and juice add a bright counterpoint to the richness of the cream cheese. Omitting them will give a richer, less tangy cheesecake.

What size muffin tin should I use?

A standard 12-cup muffin tin works perfectly. If you use a dark non-stick tin, check a few minutes earlier because darker pans tend to bake faster.

Can I make them gluten-free?

Yes — substitute gluten-free graham crackers (or another gluten-free cookie) for the crust. Ensure all other ingredients like vanilla extract and flour are certified gluten-free if needed.

Conclusion

These mini cheesecakes strike the perfect balance between easy handheld desserts and full-flavored indulgence. With a crisp crust, smooth lemon-kissed filling, and vibrant blueberry topping, they’re both elegant and approachable. Make them ahead, chill them, and serve when you’re ready — they’re a winner whether for casual get-togethers or special occasions. Enjoy!

Print