Lemon-Blueberry Mini Cheesecakes: Easy No-Bake Dessert Perfection

Have you ever found yourself craving something sweet and impressive but without the hassle of a complicated recipe? These Lemon-Blueberry Mini Cheesecakes are the answer to your dessert dilemma. These individual treats combine the bright, zesty flavor of lemon with the sweet-tart pop of blueberries, all in a perfectly portioned dessert that’s guaranteed to impress.

Picture this: it’s a warm summer evening, you have friends coming over with little notice, and you need something that looks like you spent hours in the kitchen. These Lemon-Blueberry Mini Cheesecakes require minimal effort but deliver maximum flavor. The creamy cheesecake filling is perfectly balanced with the tanginess of lemon, while the blueberry topping adds a beautiful burst of color and sweetness that makes these treats as gorgeous as they are delicious.

Whether you’re an experienced baker or a novice in the kitchen, this easy Lemon-Blueberry Mini Cheesecakes recipe will quickly become a go-to in your dessert repertoire. Let’s dive into how you can create these delightful little desserts that will have everyone asking for the recipe!

Why You’ll Love These Lemon-Blueberry Mini Cheesecakes

• ✅ These no-bake Lemon-Blueberry Mini Cheesecakes come together in just 30 minutes of active preparation
• ✅ Perfect individual Lemon-Blueberry Mini Cheesecakes portions make serving and portion control a breeze
• ✅ These Lemon-Blueberry Mini Cheesecakes with graham cracker crust offer the perfect balance of tangy and sweet flavors
• ✅ Easily adaptable to create gluten-free Lemon-Blueberry Mini Cheesecakes with simple ingredient swaps
• ✅ Make-ahead friendly Lemon-Blueberry Mini Cheesecakes that actually taste better after chilling overnight
• ✅ These creamy Lemon-Blueberry Mini Cheesecakes are perfect for parties, brunches, or weeknight treats

Print

Ingredients for Lemon-Blueberry Mini Cheesecakes

For the crust:

• 12 lemon Oreos (or regular Oreos for a less lemony base)
• 1 tablespoon melted butter (optional, helps bind the crust)

For the cheesecake filling:

• 2 (8-oz.) blocks cream cheese, softened to room temperature
• 3/4 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 1 1/2 cups heavy cream

For the topping:

• 1/4 cup blueberry preserves
• Fresh blueberries for garnish (optional)
• Additional lemon zest for garnish (optional)

Ingredient Notes and Substitutions:

• For a gluten-free version of these Lemon-Blueberry Mini Cheesecakes, use gluten-free cookies for the crust
• Dairy-free? Try plant-based cream cheese and coconut cream instead of heavy cream
• No lemon Oreos? Regular graham crackers mixed with a teaspoon of lemon zest works beautifully
• Frozen blueberries can be thawed and mixed with a tablespoon of sugar to create a quick alternative to preserves
• For a lighter version of these Lemon-Blueberry Mini Cheesecakes, use light cream cheese and whipped topping instead of heavy cream

How to Make Lemon-Blueberry Mini Cheesecakes – Step by Step

Step 1: Prepare the Crust

1. Line a 12-cup muffin tin with paper or silicone liners.
2. Place the lemon Oreos in a food processor and pulse until finely crushed.
3. Add the melted butter (if using) and pulse a few more times until combined.
4. Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup).
5. Press firmly into the bottom of each cup using the bottom of a small glass or measuring cup.
6. Refrigerate while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
2. Add the powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until well combined and smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the mixture.

Step 3: Assemble the Cheesecakes

1. Remove the muffin tin with prepared crusts from the refrigerator.
2. Transfer the cheesecake filling to a piping bag or use a spoon to divide the filling evenly among the muffin cups.
3. Smooth the tops with the back of a spoon.
4. Refrigerate for at least 4 hours or overnight until firm.

Step 4: Add the Blueberry Topping

1. When ready to serve, warm the blueberry preserves in the microwave for 15-20 seconds until slightly thinned.
2. Spoon about 1 teaspoon of preserves over each cheesecake.
3. If desired, top with fresh blueberries and additional lemon zest.
4. Carefully remove from the liners and serve.

Pro Tips for Making the Best Lemon-Blueberry Mini Cheesecakes

• Room temperature cream cheese is crucial for these Lemon-Blueberry Mini Cheesecakes. Cold cream cheese will result in a lumpy filling. Leave it out for at least an hour before starting.
• For the perfect lemon flavor in your Lemon-Blueberry Mini Cheesecakes, use fresh lemon juice and zest rather than bottled juice. The flavor difference is remarkable!
• When folding the whipped cream into the cream cheese mixture, use gentle, sweeping motions to maintain as much air as possible for a light, fluffy texture.
• For a more intense blueberry flavor, you can add 1/4 cup of fresh blueberries (lightly mashed) to the cheesecake mixture before folding in the whipped cream.
• To create picture-perfect Lemon-Blueberry Mini Cheesecakes, use a piping bag with a large round tip to add the filling to the crusts.

Best Ways to Serve Lemon-Blueberry Mini Cheesecakes

These Lemon-Blueberry Mini Cheesecakes are incredibly versatile and perfect for almost any occasion. Here are some serving suggestions:

• Serve as the sweet ending to a brunch alongside our Classic Mimosa Cocktail or Iced Coffee
• Create a dessert bar with these Lemon-Blueberry Mini Cheesecakes alongside other bite-sized treats like Chocolate Truffles and Mini Fruit Tarts
• For a special touch, serve on small dessert plates with a fresh mint leaf and a light dusting of powdered sugar
• These Lemon-Blueberry Mini Cheesecakes are perfect for baby showers, wedding showers, and summer gatherings where light, refreshing desserts are appreciated

Nutritional Information for Lemon-Blueberry Mini Cheesecakes

Per serving (1 mini cheesecake):

• Calories: 320 kcal
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 190mg
• Total Carbohydrates: 20g
• Dietary Fiber: <1g
• Sugars: 17g
• Protein: 3g

Note: Nutritional information is approximate and may vary based on exact ingredients used.

Storage & Leftovers

These Lemon-Blueberry Mini Cheesecakes store beautifully, making them perfect for preparing ahead of time:

• Refrigerator: Store in an airtight container for up to 5 days. The flavors actually develop and improve after the first 24 hours!
• Freezer: These Lemon-Blueberry Mini Cheesecakes freeze exceptionally well. Freeze without the blueberry topping in an airtight container for up to 3 months. Thaw overnight in the refrigerator and add the topping before serving.
• Make-Ahead Tip: Prepare these Lemon-Blueberry Mini Cheesecakes up to 2 days in advance for parties. Add the blueberry topping just before serving for the freshest presentation.

Frequently Asked Questions About Lemon-Blueberry Mini Cheesecakes

How do you make Lemon-Blueberry Mini Cheesecakes?

These Lemon-Blueberry Mini Cheesecakes are made by creating a cookie crust, then filling with a no-bake mixture of cream cheese, powdered sugar, lemon juice and zest, vanilla, and whipped cream. After chilling, they’re topped with blueberry preserves and fresh berries.

What ingredients are needed for Lemon-Blueberry Mini Cheesecakes?

The key ingredients for Lemon-Blueberry Mini Cheesecakes are cream cheese, heavy cream, lemon juice and zest, powdered sugar, vanilla extract, cookies for the crust, and blueberry preserves for topping.

Can I use store-bought crust for Lemon-Blueberry Mini Cheesecakes?

Yes! You can use pre-made mini graham cracker crusts for these Lemon-Blueberry Mini Cheesecakes to save time. You can find these in the baking aisle of most grocery stores.

How long do Lemon-Blueberry Mini Cheesecakes last in the fridge?

Lemon-Blueberry Mini Cheesecakes will last up to 5 days when stored properly in an airtight container in the refrigerator. The flavor actually improves after the first 24 hours!

Conclusion

These Lemon-Blueberry Mini Cheesecakes are the perfect balance of creamy, tangy, and sweet. With their beautiful presentation and individual servings, they’re ideal for everything from casual family desserts to elegant dinner parties. The best part? They’re incredibly simple to make with no baking required!

The bright lemon flavor paired with sweet blueberries creates a classic combination that never fails to impress. By following this easy recipe for Lemon-Blueberry Mini Cheesecakes, you’ll create a dessert that looks like it came from a professional bakery.

Have you tried making these Lemon-Blueberry Mini Cheesecakes? We’d love to hear how they turned out! Share your experience in the comments below, or tag us in your photos on social media. Happy no-baking!