Go Back
Delightful and refreshing, Blueberry Bliss Bites are the perfect dessert to satisfy your sweet tooth while offering a burst of fruity flavor. These mini cheesecakes combine a creamy filling infused with fresh blueberries and zesty lemon, all nestled atop a crumbly graham cracker crust. The combination of the tartness from the blueberries and the brightness of lemon makes every bite a joyful experience. Whether you’re hosting a gathering or simply treating yourself to a delicious homemade treat, this recipe offers both simplicity and elegance. In this article, we’ll explore the ingredients, preparation steps, and the magic of flavors that come together in this delightful dessert.

Mini Blueberry Lemon Baked Cheesecakes

Looking for a delectable dessert that combines flavor, elegance, and health benefits? Try Blueberry Bliss Bites! These mini cheesecakes feature a creamy filling made with fresh blueberries and zesty lemon, all atop a crumbly graham cracker crust. Perfect for gatherings or a sweet treat at home, each bite offers a delightful balance of tartness and sweetness. Learn how to create these charming desserts and impress your guests with this simple yet impressive recipe.
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

1 tablespoon cornstarch

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners or grease it well with non-stick spray.

    Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each muffin cup (about 1 tablespoon per cup).

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy (about 2 minutes). Add in the 1/2 cup sugar, sour cream, lemon zest, lemon juice, and vanilla extract. Mix until combined.

        Add the Eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Gently fold in the fresh blueberries and cornstarch until evenly distributed.

          Fill the Muffin Tins: Spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center slightly jiggles. The cheesecakes will firm up as they cool.

              Cool and Chill: Remove the cheesecakes from the oven and let them cool in the tin for 10 minutes. Then, carefully transfer them to a wire rack to cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.

                Serve: When ready to serve, remove the mini cheesecakes from the liners. Garnish with extra fresh blueberries and a sprinkle of lemon zest if desired.

                  Prep Time, Total Time, Servings: 20 mins | 3 hrs (including chilling) | 12 servings