Mini Lemon Blueberry Cheesecakes: Easy Recipe with Almond Crust

Posted on August 7, 2025

mini lemon blueberry cheesecakes - featured image

If you’re looking for a delightful dessert that’s both refreshing and indulgent, then these Amazing Mini Lemon Blueberry Cheesecakes with Almond Crust are just the ticket! Imagine biting into a creamy, tangy cheesecake topped with a burst of juicy blueberries, all nestled in a crunchy almond crust. It’s a flavor explosion that’ll have you dreaming about summer, even in the middle of winter!

I first whipped up these mini cheesecakes during a family gathering, and let me tell you, they were gone in minutes! Everyone raved about how light and refreshing they were, making them the perfect treat for warm days or any festive occasion. I love how these cheesecakes not only satisfy your sweet tooth but also bring a little sunshine to the table. Plus, they’re easy to make and can be prepped ahead of time, which is a lifesaver when you have guests over.

Whether it’s for a birthday party, holiday celebration, or just a cozy night in, these mini lemon blueberry cheesecakes are sure to impress. Trust me, you’ll want to keep this recipe handy. Let’s dive into why this recipe is a must-try!

Why You’ll Love This Recipe

Quick & Easy: These mini cheesecakes come together in under an hour, making them perfect for last-minute dessert cravings.
Simple Ingredients: You probably have most of the ingredients in your kitchen already, so no need for fancy grocery runs!
Perfect for Any Occasion: Whether it’s brunch, a potluck, or a summer picnic, these cheesecakes fit right in.
Crowd-Pleaser: They’re a hit with both kids and adults, so you can’t go wrong!
Unbelievably Delicious: The creamy texture paired with the tart lemon and sweet blueberries is pure bliss!

What sets these mini cheesecakes apart is the almond crust. It adds a nutty flavor that perfectly complements the lightness of the cheesecake filling. Plus, the way the blueberries glisten on top just makes it look so inviting. You know, the kind of dessert that makes you close your eyes and savor every bite? That’s what you get here.

Honestly, these mini lemon blueberry cheesecakes are not just a treat; they’re a moment of joy. Whether you’re enjoying them alone or sharing them with friends, they create a little celebration out of the everyday. Let’s get to the good stuff—here’s what you’ll need to make these beauties!

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

For the Almond Crust:
- 1 cup almond flour (finely ground for best texture)
- 3 tablespoons unsalted butter, melted (adds richness)
- 2 tablespoons granulated sugar (for sweetness)
- 1/4 teaspoon salt (balances flavor)
For the Cheesecake Filling:
- 8 oz cream cheese, softened (for creamy texture)
- 1/2 cup Greek yogurt (adds tang and creaminess)
- 1/2 cup powdered sugar (sweetness without graininess)
- 2 tablespoons lemon juice (freshly squeezed for brightness)
- 1 teaspoon lemon zest (for an extra zing)
- 1/2 teaspoon vanilla extract (adds depth of flavor)
- 1/2 cup fresh blueberries (or frozen, thawed and drained)

Feel free to adjust the sweetness or the amount of lemon based on your preferences! If you’re looking for a gluten-free option, this almond crust is perfect as it contains no wheat flour. You can even swap out the cream cheese for a dairy-free alternative if needed. I always recommend using fresh blueberries when you can, but frozen works just fine in a pinch!

Equipment Needed

Here’s what you’ll need to whip up these delightful cheesecakes:

12-cup muffin tin (standard size)
Parchment paper or muffin liners (for easy removal)
Mixing bowls (for the crust and filling)
Electric mixer or whisk (to combine the filling smoothly)
Rubber spatula (for scraping down the sides of the bowl)

If you don’t have a muffin tin, you could also use a mini cheesecake pan, but I find that the standard muffin tin works just as well. And don’t worry if you don’t have an electric mixer; a whisk will do the trick, just a bit more elbow grease required!

Preparation Method

Now, let’s get to the fun part—making these mini lemon blueberry cheesecakes!

Preheat Your Oven: Preheat your oven to 350°F (175°C).
Prepare the Muffin Tin: Line your muffin tin with parchment paper or muffin liners to make removal easier later.
Make the Almond Crust: In a mixing bowl, combine almond flour, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
Press the Crust: Divide the crust mixture evenly among the muffin cups, pressing it down firmly to form an even layer. Bake for 10 minutes or until lightly golden.
Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well combined.
Add the Blueberries: Gently fold in the fresh blueberries, being careful not to break them up too much.
Fill the Muffin Cups: Spoon the cheesecake filling over the baked crusts, filling each cup to the top. Smooth the surface with a spatula.
Bake the Cheesecakes: Bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Cool and Chill: Remove the cheesecakes from the oven and let them cool in the tin for about 10 minutes. Then transfer them to the fridge to chill for at least 2 hours (or overnight for best results).
Serve: Once chilled, remove from the muffin tin, and enjoy! You can garnish with extra blueberries or a sprinkle of lemon zest if desired.

These mini cheesecakes are best served chilled, and you’ll notice the flavors deepen as they sit. Trust me; the wait is worth it!

Cooking Tips & Techniques

Here are some tried-and-true tips to help you nail this recipe:

Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing. This helps avoid lumps and gives you a smooth filling.
Don’t Overmix: When combining the cheesecake filling, be careful not to overmix, or you’ll incorporate too much air and risk cracks in your cheesecakes!
Watch the Baking Time: Keep an eye on your cheesecakes as they bake. They should be set but still have a slight jiggle in the center.
Chilling Time Matters: Don’t skip the chilling step! This helps the cheesecakes firm up and enhances flavors.
Experiment with Toppings: Feel free to top these with whipped cream, additional blueberries, or even a drizzle of lemon glaze for extra flair!

Trust me; these mini lemon blueberry cheesecakes are foolproof if you follow these tips. And if you do run into issues, don’t fret! I’ve had my fair share of baking mishaps, but that’s all part of the learning process.

Variations & Adaptations

Want to mix things up? Here are a few fun variations you can try:

Berry Medley: Swap out blueberries for a mix of berries like raspberries and strawberries for a colorful twist.
Chocolate Drizzle: Drizzle melted dark chocolate over the top before serving for a decadent touch.
Vegan Option: Use a dairy-free cream cheese and coconut yogurt for a vegan-friendly version. You can also substitute the egg with flaxseed meal.

Feel free to adjust the flavors based on the season. In the fall, you could even incorporate some pumpkin spice for a festive twist!

Serving & Storage Suggestions

These mini cheesecakes are best served chilled, straight from the fridge. They make a beautiful presentation when plated on a colorful platter or even stacked on a tiered cake stand.

For storage, keep them in an airtight container in the fridge for up to a week. You can also freeze them for longer storage—simply wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe container. When you’re ready to enjoy, just thaw them overnight in the fridge.

As they sit, the flavors meld beautifully, so they can actually taste even better the next day!

Nutritional Information & Benefits

These mini lemon blueberry cheesecakes are not just delicious; they also come with some health benefits:

Each cheesecake is packed with protein from the Greek yogurt and cream cheese, making it a satiating treat.
Blueberries are rich in antioxidants, supporting overall health and wellness.
Almond flour is gluten-free and provides healthy fats, making these cheesecakes a guilt-free indulgence.

While they are a dessert, these mini cheesecakes can fit into a balanced diet, especially if you’re looking for something lighter but still satisfying.

Conclusion

In conclusion, these Amazing Mini Lemon Blueberry Cheesecakes with Almond Crust are worth every bit of effort. They’re not only easy to make but also incredibly satisfying. I love how they combine the zing of lemon with the sweetness of blueberries, all wrapped up in a delightful crust.

So, why not give this recipe a try? Customize it to fit your tastes, and don’t forget to share your creations with me! I’d love to hear how you enjoyed these mini cheesecakes. Remember, baking is all about having fun, so get creative!

Happy baking, and don’t forget to comment below about your experience or share this recipe with your friends!

FAQs

Can I use other fruits instead of blueberries? Absolutely! You can try raspberries, strawberries, or even chopped peaches.
How do I know when the cheesecakes are done baking? They should be set around the edges but still slightly jiggle in the center.
Can I make these mini cheesecakes ahead of time? Yes! They can be made a day ahead and stored in the fridge.
What can I use instead of almond flour? You can substitute with gluten-free all-purpose flour for a different texture.
Can I freeze these mini cheesecakes? Yes! They freeze well and can be stored in an airtight container for up to 3 months.

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