Why You’ll Love This Recipe

These cheesecake bites are easy to make, portion-controlled, and absolutely delicious. The combination of lemon and blueberry is fresh and bright, while the cheesecake filling is smooth and rich. They’re perfect for parties, potlucks, or make-ahead desserts, and they freeze beautifully for anytime enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Granulated sugar
Eggs
Vanilla extract
Fresh lemon juice and zest
Fresh or frozen blueberries
Graham cracker crumbs
Butter (melted)
Powdered sugar (optional, for garnish)

Directions

Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease.
In a small bowl, mix graham cracker crumbs with melted butter and press a spoonful into the bottom of each muffin cup to form the crust.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
Spoon the cheesecake mixture over the crusts in the muffin cups, filling about ¾ full.
Gently press a few blueberries into each filled cup.
Bake for 15–18 minutes or until centers are set. Let cool in the pan, then chill in the refrigerator for at least 2 hours.
Dust with powdered sugar before serving if desired.

Servings and Timing

Servings: 24 mini bites
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Chill Time: 2 hours

Variations

Use crushed vanilla wafers or digestive biscuits for the crust.
Swap blueberries with raspberries or blackberries.
Add a dollop of lemon curd on top before serving.
Make them crustless for a lighter, gluten-free option.

Storage/Reheating

Store cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them to prevent excess moisture.

Can I make these ahead of time?

Absolutely, they taste even better after chilling overnight.

Can I use low-fat cream cheese?

Yes, but full-fat gives the creamiest texture.

How do I know when they’re done baking?

They should be set but slightly jiggly in the center; they firm up as they cool.

Can I make them without a crust?

Yes, simply skip the crust and bake the filling directly in the liners.

What’s the best way to remove them from the pan?

Let them cool completely and use a small spoon to lift them out gently.

Can I use a standard muffin tin?

Yes, but increase the bake time to 20-25 minutes and yield will be lower.

How do I prevent cracks in the cheesecake?

Avoid overbaking and let them cool gradually before refrigerating.

Can I add lemon extract?

Yes, for a stronger lemon flavor, add a few drops along with the juice and zest.

Are they gluten-free?

Use gluten-free cookies or skip the crust to make them gluten-free.

Conclusion

Lemon Blueberry Cheesecake Bites are bright, creamy, and delightfully easy to make. Perfectly portioned and bursting with fresh flavor, they’re a fantastic option for any occasion. Whether you’re entertaining or treating yourself, these little bites of cheesecake heaven are sure to impress.