Lemon Blueberry Mini Cheesecakes: The Perfect Spring Dessert Bite 2025

Name: Lemon Blueberry Mini Cheesecakes
Prep time: 20 min
Cook time: 22 min
Total time: PT-484685H30M43S
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (vanilla wafer crumbs optional); 4 tablespoons salted butter, melted; 3 tablespoons light brown sugar (or granulated sugar); 16 oz cream cheese, room temperature; 1 ⅔ cup powdered sugar; 1 tablespoon lemon zest; ½ cup sour cream (or plain Greek yogurt); 2 tablespoons lemon juice (about 1 lemon); ½ teaspoon vanilla extract; 2 large eggs; 18 tablespoons blueberry pie filling (a little more than 1 cup); Whipped cream; Fresh blueberries; Extra blueberry pie filling; Mint leaves

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Lemon Blueberry Mini Cheesecakes: A Sweet Way to Celebrate Spring (and Mom!)

Spring is in full swing, and if your calendar looks anything like mine, it’s filling up fast with brunches, baby showers, birthdays—and of course, Mother’s Day. That’s where these Lemon Blueberry Mini Cheesecakes come to the rescue. Tart, sweet, creamy, and just the right size for a dessert tray, they’re practically begging to be the star of your spring get-together.

Whether you’re planning a Mother’s Day surprise, hosting a cozy spring brunch, or just craving a citrusy pick-me-up, these little beauties have you covered. They’re rich but not too heavy, and the bright lemon and juicy blueberry combo? Chef’s kiss. 💋

Let’s dig in—and yes, licking the spoon is totally encouraged.

Why You’ll Love These Lemon Blueberry Mini Cheesecakes

Aside from being just plain adorable (who can resist anything “mini”?), these baked mini lemon blueberry cheesecakes hit all the right notes:

Perfectly portable for parties, potlucks, or picnic baskets.
Balanced flavor: The tangy lemon cuts the sweetness for a fresh, clean finish.
Crowd-pleaser: Great for impressing guests without breaking a sweat.
Versatile: Add toppings, change the crust, or even make them no-bake with a few tweaks!

Honestly, they might just be your new go-to mini lemon blueberry cheesecake for parties—or an excuse to host a brunch just to show them off.

Ingredients for lemon blueberry mini cheesecakes displayed on a countertop. — Simple, fresh ingredients come together to create this delightful spring dessert.

Ingredients You’ll Need

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (vanilla wafer crumbs work too)
4 tablespoons salted butter, melted
3 tablespoons light brown sugar (granulated works in a pinch)

For the Mini Cheesecakes:

1 ⅔ cup powdered sugar
1 tablespoon lemon zest
16 oz cream cheese, room temperature
½ cup sour cream or plain Greek yogurt
2 tablespoons lemon juice (about 1 lemon)
½ teaspoon vanilla extract
2 large eggs
18 tablespoons blueberry pie filling (a little over 1 cup)

Optional Garnishes:

Whipped cream
Extra blueberry pie filling
Fresh blueberries
Mint leaves (for that fancy Pinterest touch)

Step-by-Step Instructions

Step 1: Preheat and Prep
Set your oven to 325°F. Line a muffin tin with paper liners or grease lightly if going liner-free.

Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles damp sand. Scoop about a tablespoon into each muffin cup and press firmly (use the bottom of a shot glass for an easy press).
Bake for 5 minutes, then let cool while you make the filling.

Step 3: Mix the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and lemon zest, mixing until creamy. Stir in the sour cream (or yogurt), lemon juice, and vanilla extract.

Add the eggs one at a time, beating just until combined. Don’t overmix—overmixing is the enemy of smooth cheesecake!

Step 4: Fill & Swirl
Spoon the cheesecake filling into each crust, filling about ¾ of the way. Drop 1 tablespoon of blueberry pie filling on top of each and gently swirl with a toothpick for that gorgeous marbled look.

Swirling blueberry filling into cheesecake batter in muffin cups. — Don’t skip the swirl—this is where flavor meets beauty!

Step 5: Bake
Bake for 18–22 minutes or until the centers are set but still have a slight jiggle. Turn off the oven, crack the door, and let them sit for 10 minutes. Then chill in the fridge for at least 2 hours (overnight is best!).

Step 6: Garnish & Serve
Top with whipped cream, fresh berries, or extra pie filling right before serving. Add a sprig of mint if you’re feeling fancy.

Emy’s Tips for the Best Baked Mini Lemon Blueberry Cheesecakes

Room-temp cream cheese is a must—cold cream cheese = lumpy batter, and no one wants that.
Avoid overbaking: Look for a slight jiggle in the center; they’ll firm up in the fridge.
Want to skip the oven? Try this no-bake lemon blueberry cheesecake recipe and adapt it into minis.
Make ahead! These store beautifully in the fridge for up to 4 days and can even be frozen (sans topping) for a month.

A Little Story From My Kitchen to Yours

These lemon blueberry mini cheesecakes made their debut at a spring baby shower I hosted for my cousin. Between the pastel balloons and too-many diapers, these little cheesecakes completely stole the show. My mom even asked for the recipe—and she never asks for recipes. That’s when I knew they were a keeper.

Now, I bring them out for everything from Mother’s Day brunches to weekday pick-me-ups. Because honestly? We deserve dessert that makes us feel like we have our lives together (even if laundry says otherwise).

Close-up of a garnished lemon blueberry mini cheesecake on a dessert plate. — This little cheesecake packs a big punch of lemony, berry goodness.

FAQs About Lemon Blueberry Mini Cheesecakes

Can I use frozen blueberries instead of pie filling?

You can! Just thaw and drain them well. You can also make your own quick blueberry compote.

How can I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days. For longer storage, freeze them without toppings and thaw in the fridge overnight.

Can I make these no-bake?

Yes! Simply swap the baked cheesecake filling with a no-bake version (cream cheese + whipped cream + lemon juice + sugar) and chill until set.

Are these gluten-free?

Not as written—but you can swap the crust with gluten-free graham crackers and you’re good to go!

If you’re looking for more party-perfect sweets, try these other crowd-pleasers from the blog:

Easy & Delicious Diabetic Desserts – sugar-free treats that are big on flavor and perfect for guilt-free indulgence.
How To Make Pecan Pie Cupcakes – a cozy fall favorite that brings all the pecan pie magic in cupcake form.
How to Make Perfect Mini Strawberry Cheesecakes at Home – fruity, creamy, and a total hit at any gathering.

There’s something about these Lemon Blueberry Mini Cheesecakes that just screams springtime joy. Whether you’re serving them at a spring brunch, gifting them on Mother’s Day, or just sneaking one after the kids go to bed, they’re a little taste of sunshine in every bite.

And hey—if you find yourself licking the mixing bowl and calling it “chef’s privilege,” you’re in good company. 💛