Description

Lemon Blueberry Cheesecake Bites are creamy, bite-sized desserts packed with zesty lemon flavor and juicy blueberries. These easy-to-make mini cheesecakes are perfect for parties, potlucks, or anytime you want a light yet indulgent treat. Ideal for make-ahead desserts and freezer-friendly too!

Ingredients

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)

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Instructions

Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease.
Mix graham cracker crumbs and melted butter. Press about 1 teaspoon into each muffin cup to form a crust.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
Spoon the cheesecake mixture over crusts, filling each about ¾ full.
Press a few blueberries into the top of each.
Bake for 15–18 minutes, or until centers are set but slightly jiggly.
Cool in the pan, then chill in the refrigerator for at least 2 hours.
Dust with powdered sugar before serving, if desired.

Notes

Use frozen blueberries straight from the freezer to avoid excess moisture.To make gluten-free, use GF graham crackers or omit the crust.Add a swirl of lemon curd before serving for extra tang.These bites freeze beautifully—great for meal prep or events.