We love mini handheld cheesecakes every bit as much as the full-sized versions. These Mini Lemon Blueberry Cheesecakes marry the classic dessert of creamy cheesecake with the convenience of individual servings with minimal mess while eating! Quick and easy to make, they’re the ideal addition to any event, from holiday gatherings to summer picnics. There’s no need to worry about slicing or serving a whole cheesecake when you can offer these elegant individual portions—you can even serve them with different toppings or garnishes to suit everyone’s preference! These little cheesecakes pack an incredibly fresh flavor that is sure to impress. With their juicy blueberries and zesty lemon flavor, they’ve become a favorite berry twist on traditional cheesecake. They are a perfect make-ahead dessert, ideal for busy hosts who want to prepare something special in advance. They are easy to store, and the flavors continue to meld and deepen, making them even more delicious a day or two after baking. For more amazing cheesecake treats, check out my Salted Caramel Cheesecake Bars, Raspberry Cheesecake Cookies, Blueberry Cheesecake Icepops, Strawberry Cheesecake Ice Cream, Blueberry Cheesecake Jars, and our No-Bake Cheesecake (with 8 Simple Homemade Toppings!)!
Why We Love This Recipe
Change the type of base used, or use any flavor of cheesecake filling and topping you like with this recipe! Individually portioned, these cheesecake bites are the perfect, no-mess way to enjoy cheesecake. With under 30 minutes of hands-on time, it’s the perfect dessert to make ahead for the holidays and special occasions!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Nilla Wafers – For the base of the cheesecakes, for a sweet vanilla flavor, mixed with honey and butter. Honey – To bring sweetness and a great texture to the crust. You can use brown sugar or white granulated sugar if you prefer, but the result may vary slightly. Butter – Melted salted butter will bind the honey and nilla wafers together while also enhancing the flavors of the base. Powdered Sugar – To add substance and sweetness to the cheesecake filling. Lemon – Use fresh lemon zest and fresh lemon juice for the best lemon flavor in the lemon cheesecake filling. Cream Cheese – Use full-fat cream cheese for the best creamy flavor and texture here. Use a good-quality cream cheese if you can. Sour Cream – Adds a bit of tartness and helps to make the rich cheesecake filling extra smooth. Eggs – To bind all the ingredients together and help the cheesecake set. Blueberry Pie Filling – I used canned blueberry pie filling to save a bit of time but you can use my Homemade Blueberry Pie Filling if you prefer. Blueberry jam or preserves can be used in a pinch, but they will taste a bit different. Garnish – Use some sweetened whipped cream, extra blueberry pie filling, fresh berries, or mint sprigs to garnish.
Equipment Needed
You don’t really need any special equipment to make these mini cheesecakes, but you will need some basic baking tools to make them.
Muffin Tins Cupcake Liners Food Processor – To crush the Nilla Wafers into crumbs. Alternatively, put them in a ziploc bag and bash them with a rolling pin! Mixer – Use a large mixing bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment. Measuring Cups and Measuring Spoons Plastic Wrap – To cover the cheesecakes while they chill in the fridge.
How to Make This Recipe
Tips for Success
It’s essential that your ingredients, especially your cream cheese, be warmed to room temperature before starting this recipe. The cream cheese will only blend smoothly if it is soft; otherwise, you may end up with big lumps in your filling. Be sure to use fresh, ripe lemons for the best flavor. Fresh lemon zest and lemon juice really make this recipe sing with a bright, light flavor. Overbaking these cheesecakes causes them to be dry and cracked. Be sure to take them out of the oven as directed, when the top is set and there is just the slightest jiggle left but before there is any cracking or sinking. While it is tempting to eat these delicious mini cheesecakes at room temperature, they really need time to chill in the refrigerator and set for the best texture. The chilling time allows them to get that thick, silky bite you want from a good cheesecake.
Substitutions and Variations
Use a simple Graham Cracker Crust made with Graham Cracker crumbs, sugar, and butter instead of a Nilla Wafer crust if you prefer, or even an Oreo cookie base with complimenting flavors in the filling and topping. You can use maple syrup or agave nectar instead of honey in the crust if you prefer. They will provide a similar texture but also a subtle flavor difference. Bottled lemon juice and lemon extract will work in a pinch, but fresh lemon will always give you a better flavor.
More Recipes Like This
Lemon Cupcakes with Lemon Frosting Blueberry Sour Cream Coffee Cake Blueberry Pie Blueberry Hand Pies Lemon Blueberry Cheesecake Bars Glazed Lemon Cookies
Homemade Cherry Pie Filling Blueberry Pie Filling Raspberry Coulis Apple Butter Lemon Curd Buttermilk Caramel Syrup Peanut Butter Topping Hot Fudge Sauce
Cheesecake Jars
Blueberry Cheesecake Ice Pops
Lemon Blueberry Bread
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