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Mini Lemon Blueberry Cheesecakes

These Mini Lemon Blueberry Cheesecakes are simple yet elegant, a perfect make-ahead dessert for your next dinner party, baby shower, or just for a special treat! Made with a vanilla and honey base, they have a deliciously creamy filling with fresh lemon with whipped cream, blueberry pie filling, and extra sweet blueberries on top!

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
4 hrs
Total Time
4 hrs 37 mins
Servings: 18 servings
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 4 cups Nilla Wafers
  • 2 Tablespoons honey
  • ¼ cup salted butter melted
Filling
  • 1⅔ cups powdered sugar
  • 1 Tablespoon lemon zest
  • 2 (8-ounce) packages cream cheese softened
  • ½ cup sour cream
  • 2 Tablespoons fresh lemon juice
  • 2 large eggs
  • 1¼ cups blueberry pie filling
  • sweetened whipped cream (optional)
  • Additional blueberry pie filling or fresh blueberries (optional)
  • Mint sprigs (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F and line 18 wells in two muffin pans with aluminum foil cupcake liners.
  2. In a food processor, crumble the wafers to crumbs, and then add in the honey and melted butter. Pulse until combined and the texture of the mixture reaches the consistency of wet sand.
  3. Using a 1½ tablespoon cookie scoop, place a single scoop of the crust mixture in each prepared muffin tin and press into a crust on the bottom of the wells.
  4. Place the crusts in the preheated oven and bake for 8–10 minutes, or until the crusts just begin to turn golden brown. Do not overbake.
  5. Allow the crust to cool while making the cheesecake filling.
  6. Using a hand mixer or stand mixer, beat together the powdered sugar and lemon zest in a large mixing bowl on low speed until the sugar is fragrant, 1-2 minutes.
  7. Add in the cream cheese and beat until smooth and creamy, 2-3 minutes. Mix in the sour cream and lemon juice until well combined.
  8. Slowly mix in the eggs, just until combined. Do not overmix or beat.
  9. Fill each prepared well ¾ full with cheesecake filling, and then add a tablespoon of blueberry pie filling on top of each mini cheesecake. Swirl the blueberry pie filling into the top of each cheesecake with a toothpick or butter knife.
  10. Place the cheesecakes in the oven and bake for 17–20 minutes, or until set on top and only slightly jiggly in the center. If they begin to crack, they are overcooked. Remove from the oven and allow to cool to room temperature.
  11. Cover well with plastic wrap and place in the refrigerator for 4-6 hours or until ready to serve.
  12. Before serving, remove the wrapping and the cupcake linings. Garnish each mini cheesecake with whipped topping, optional, and extra blueberry filling, optional, and serve.

Notes

  • Storage
  • Store: Once fully cooled and set, any leftover cheesecakes should be stored in the refrigerator. Place them in an airtight container to keep them from absorbing other odors. They can be stored like this for up to 5 days. For best results, keep the cheesecakes in their liners and remove them just before serving.
  • Freeze: If you need to keep the cheesecakes for longer than a few days, freezing is a great option. Wrap each cheesecake individually in plastic wrap and then foil. Store them in a heavy-duty freezer bag or an airtight container. They can be frozen for up to a month. To thaw, transfer the desired number of cheesecakes to the refrigerator the night before you plan to enjoy them.