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!

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-484685H23M34S
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

Description

These Lemon Blueberry Mini Cheesecakes are the perfect bite-sized dessert for spring celebrations, brunches, or Mother’s Day gatherings. With a buttery graham cracker crust, creamy lemon cheesecake filling, and sweet blueberry swirl, they’re as beautiful as they are delicious. Easy to make ahead and guaranteed to impress!

Ingredients

Scale

Graham Cracker Crust:

1 ½ cups graham cracker crumbs (vanilla wafer crumbs optional)

4 tablespoons salted butter, melted

3 tablespoons light brown sugar (or granulated sugar)

Mini Cheesecake Filling:

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)

Optional Garnishes:

Whipped cream

Fresh blueberries

Extra blueberry pie filling

Mint leaves

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease each cup.

Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Spoon about 1 tablespoon into each muffin cup and press down firmly. Bake for 5 minutes, then remove and let cool.

Prepare the filling: In a large bowl, beat cream cheese until smooth and fluffy. Add powdered sugar and lemon zest, and beat until fully combined. Mix in sour cream, lemon juice, and vanilla.

Add eggs: Beat in eggs one at a time, just until combined. Do not overmix.

Fill and swirl: Spoon filling into crusts, filling about ¾ full. Add 1 tablespoon of blueberry pie filling on top of each and swirl gently with a toothpick or skewer.

Bake for 18–22 minutes, until the centers are just set with a slight jiggle. Turn off the oven, crack the door, and let them rest for 10 minutes. Remove and cool at room temperature, then refrigerate at least 2 hours or overnight.

Garnish and serve: Top with whipped cream, blueberries, mint, or more pie filling just before serving.

Notes

Room-temperature cream cheese helps prevent lumps.

Avoid overbaking—cheesecakes will firm up as they cool.

Can be made ahead and refrigerated for up to 4 days.

To freeze, wrap each cooled cheesecake tightly (without toppings) and store for up to 1 month.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: ~250
Sugar: ~18g
Sodium: ~180mg
Fat: ~16g
Saturated Fat: ~9g
Unsaturated Fat: ~6g
Trans Fat: 0g
Carbohydrates: ~23g
Fiber: ~0.5g
Protein: ~3g
Cholesterol: ~55mg