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To make these delightful mini lemon blueberry cheesecakes, gather the following ingredients:

Mini Lemon Blueberry Cheesecakes

Indulge in the delightful world of Mini Lemon Blueberry Cheesecakes that are both easy to make and bursting with flavor! Perfect for gatherings or a special treat at home, these mini desserts feature a creamy filling with a zesty twist and a crunchy graham cracker crust. Follow our step-by-step guide to create these tasty bites and explore variations to suit every occasion. Click through for the full recipe and start baking these refreshing delights today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

1/4 cup sour cream

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup fresh blueberries (reserve some for garnish)

A pinch of salt

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or greased silicone molds for easy removal.

    In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

      Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin cup to form a crust. Bake for 8 minutes, then remove and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Gradually add in the powdered sugar, sour cream, lemon juice, lemon zest, vanilla extract, and salt. Mix until completely combined and smooth.

            Gently fold in the fresh blueberries, being careful not to crush them too much.

              Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin. Fill each cup just to the top.

                Bake for 18-20 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center.

                  Turn off the oven and let the cheesecakes cool inside for 30 minutes to avoid cracking.

                    Once cooled, transfer to the refrigerator and chill for at least 2 hours (or preferably overnight) before serving.

                      To serve, remove from the muffin tin, garnish with reserved blueberries, and a sprinkle of lemon zest if desired.

                        Prep Time, Total Time, Servings: 20 min | 2.5 hrs | 12 servings