Description

These mini lemon blueberry cheesecake bites are a bright, fresh, and irresistible dessert featuring creamy cheesecake, tangy lemon, and juicy blueberries in a bite-sized treat. Perfect for parties, brunches, or a sweet snack, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale

1 cup graham cracker crumbs (about 100g)
4 tablespoons unsalted butter, melted (56g)
2 tablespoons granulated sugar (25g)
Pinch of salt
8 ounces cream cheese, room temperature (225g, full-fat recommended)
1/3 cup granulated sugar (65g)
1 large egg, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice (30ml)
1 teaspoon pure vanilla extract
2 tablespoons sour cream or plain Greek yogurt (30g)
Pinch of salt
1/2 cup fresh blueberries (75g; frozen works, no need to thaw)
1 teaspoon powdered sugar or honey (optional, for tart berries)
Extra fresh blueberries (for garnish, optional)
Lemon zest curls (for garnish, optional)

Instructions

Preheat your oven to 325°F (163°C). Line a 12-cup mini muffin tin with paper or silicone liners. Lightly mist the liners with nonstick spray for easy release.
In a medium bowl, mix together graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt until the mixture resembles wet sand.
Spoon about 1 tablespoon of crust mixture into each liner and press down firmly to create an even layer. Bake crusts for 5 minutes, then let cool slightly.
In a large bowl, beat cream cheese with a hand mixer on medium speed until smooth (about 1 minute).
Add 1/3 cup sugar, egg, lemon zest, lemon juice, vanilla, sour cream or Greek yogurt, and a pinch of salt. Beat until well combined and creamy, scraping down the sides as needed.
Spoon about 1 heaping tablespoon of cheesecake filling onto each crust, filling nearly to the top. Tap the pan gently on the counter to release air bubbles.
Place 2-3 blueberries on top of each cheesecake. Use a toothpick or skewer to gently swirl the berries into the filling for a marbled effect. If berries are tart, sprinkle with a little powdered sugar or honey.
Bake for 14-16 minutes, or until centers are just set but still slightly jiggly. Remove from oven and let cool in the pan for 10 minutes.
Transfer cheesecake bites to a cooling rack and remove liners carefully. Refrigerate for at least 2 hours (or overnight) before serving.
Just before serving, garnish with extra fresh blueberries and lemon zest curls if desired. Serve chilled.

Notes

For best results, use room-temperature cream cheese and egg. Don’t over-mix the filling to avoid cracks. Chill the bites for at least 2 hours before serving for the creamiest texture. You can substitute gluten-free cookies for the crust or use dairy-free alternatives for a vegan version. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake bite
Calories: 120
Sugar: 7
Sodium: 90
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 12
Fiber: 0.5
Protein: 2

Keywords: mini cheesecake, lemon blueberry, cheesecake bites, easy dessert, spring dessert, party dessert, bite-sized cheesecake, blueberry cheesecake, lemon dessert