Miniature Lemon Blueberry Cheesecakes Recipe

Miniature sized cheesecakes flavored with a hint of lemon, topped with blueberry jam, and covered with lots of fresh blueberries. A sprinkle of powdered sugar gives these cheesecakes the perfect finishing touch.

Servings: 9 cheesecakes


4 sheets of graham crackers
1 tablespoon white sugar
2 tablespoons butter melted

Cheesecake Filling:
1 package (8 ounces) cream cheese softened to room temperature
1/2 cup white sugar
1/2 tablespoon flour
1/2 teaspoon vanilla extract
1 large egg
1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)

6 tablespoons blueberry jam separated
1/2 pint blueberries
Optional: powdered sugar for dusting



  1. Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking.
  2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
  3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.


  1. Visit Miniature Lemon Blueberry Cheesecakes @ for full instructions.

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