Lemon-Blueberry Mini Cheesecake Cupcakes: A Zesty, Bite-Sized Treat.

Lemon-blueberry mini cheesecakes are a masterclass in balancing bright acidity with creamy richness. By utilizing a cupcake tin, you create individual portions that bake quickly and evenly, avoiding the common pitfalls of large cheesecakes like cracking or uneven centers.

The technical success of this recipe relies on the “burst” of the blueberries during baking, which creates natural pockets of fruit syrup that marble through the tangy lemon batter. These are a reliable, sophisticated dessert perfect for gatherings or as a light, refreshing conclusion to a meal.

Ingredients

The Graham Cracker Crust

150g Graham Cracker Crumbs: (Approx. 10-12 full sheets).
45g Unsalted Butter: Melted.
1 Tablespoon Granulated Sugar.
1/2 Teaspoon Lemon Zest.

The Lemon-Blueberry Filling

450g Full-Fat Cream Cheese: Room temperature.
150g Granulated Sugar.
2 Large Eggs: Room temperature.¹
60g Sour Cream or Greek Yogurt: (Adds tang and moisture).
1 Tablespoon Lemon Juice.
1 Tablespoon Lemon Zest: (Approx. 2 large lemons).
1 Teaspoon Vanilla Extract.
150g Fresh Blueberries: (Tossed in 1 teaspoon of flour to prevent sinking).

Instructions

1. Prepare the Crust

Preheat your oven to 165°C. Line a standard 12-count muffin tin with paper liners. In a small bowl, combine the crumbs, melted butter, sugar, and 1/2 teaspoon of lemon zest. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it down firmly. Bake for 5 minutes, then remove and let cool.

2. Cream the Cheese and Sugar

In a large bowl, beat the softened cream cheese and sugar together on medium speed until completely smooth and aerated (about 2 minutes). Scrape down the sides of the bowl to ensure no lumps remain.

3. Incorporate Liquid Ingredients

Add the eggs one at a time, beating on low speed until just combined. Over-mixing at this stage introduces too much air, which can cause the cheesecakes to rise and سپس collapse.² Fold in the sour cream, lemon juice, lemon zest, and vanilla extract.

4. Assemble and Fold

Gently fold in about two-thirds of the blueberries. Distribute the batter evenly among the 12 muffin cups, filling each about 3/4 full. Press the remaining blueberries into the tops of the cupcakes.

5. The Bake

Bake for 18 to 22 minutes. The edges should be set, but the centers should still have a slight, jelly-like jiggle. Turn off the oven and leave the door ajar for 5 minutes before removing them; this gradual cooling prevents the tops from sinking too deeply.

6. The Essential Chill

Allow the cheesecakes to cool to room temperature in the tin, then refrigerate for at least 3 to 4 hours (or overnight). This allows the proteins in the eggs and cheese to fully set into a velvety texture.

Flavor & Texture Notes

The primary sensation is citrus-forward creaminess. The lemon juice and zest provide a sharp, clean finish that cuts through the heavy cream cheese, while the blueberries offer sweet, juicy explosions of flavor.

The graham cracker crust adds a toasted, honey-like crunch that anchors the soft, custardy filling. Because they are mini, they possess a higher crust-to-filling ratio than a traditional slice.

Tips & Variations

The Flour Coating: Tossing the blueberries in a tiny bit of flour before adding them to the batter creates friction, helping them stay suspended in the cheese rather than sinking to the crust.³
Lemon Curd Topping: For an extra punch of citrus, spoon a teaspoon of store-bought or homemade lemon curd over each chilled cheesecake before serving.
Frozen Berry Note: If using frozen blueberries, do not thaw them first; add them directly to the batter to prevent the juice from “bleeding” and turning the entire cheesecake purple.

Storage & Maintenance

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: These freeze exceptionally well. Place the chilled cupcakes on a tray to freeze solid, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator for 2 hours before eating.
Serving: Remove from the fridge about 15 minutes before serving for the best texture; the flavors are more pronounced when the cheese is slightly less chilled.

FAQ

Why did my cheesecakes sink in the middle?

A slight dip is normal for mini cheesecakes, but significant sinking usually results from over-beating the eggs or a drastic temperature change.4 Ensure all ingredients are at room temperature and cool them gradually.

Can I use a different type of crust?

Yes. Golden Oreos or Shortbread cookies make an excellent alternative to graham crackers and pair beautifully with the lemon-blueberry profile.5

How do I know they are done without a thermometer?

The “jiggle test” is best. If the entire top ripples like liquid, they need more time. If only a small circle in the very center wobbles slightly, they are perfect.

Conclusion

Lemon-Blueberry Mini Cheesecake Cupcakes are a masterclass in portion control and flavor balance. By combining the bright, summery notes of lemon and berry with a classic, dense cheesecake base, you create a dessert that is consistently elegant and reliable.