Mini Blueberry-Lemon Cheesecakes

Mini Blueberry-Lemon Cheesecakes

This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that’s the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.



3 hour, 10 mins

Total cook time

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Main Ingredients

  • 1½ cups graham cracker crumbs (from about 10 whole graham crackers),
  • 3 tablespoons canola oil,
  • 1 15-ounce container part-skim ricotta cheese,
  • 2 8-ounce packages reduced-fat cream cheese, at room temperature,
  • 4 large eggs,
  • 1 cup sugar,
  • 2 teaspoons lemon zest,
  • 5 tablespoons lemon juice,
  • 1 teaspoon vanilla extract,
  • ½ teaspoon salt,
  • 1½ cups blueberries, , fresh or frozen (not thawed), divided

Cooking Instructions

Step 1

Preheat oven to 325°F. Line 24 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

Step 2

Combine graham cracker crumbs and oil in a small bowl. Press about 2 teaspoons in the bottom of each muffin cup.

Step 3

Beat ricotta in a large mixing bowl with an electric mixer until smooth. Add cream cheese, eggs, sugar, lemon zest and juice, vanilla and salt; beat until smooth. Fold in 1 cup blueberries. Spoon about 1/4 cup cheesecake batter into each muffin cup. Sprinkle each cheesecake with some of the remaining blueberries.

Step 4

Bake the cheesecakes until almost set in the center, 32 to 35 minutes. Let cool in the tin on a wire rack until room temperature, about 1 hour. Loosely cover with plastic wrap and refrigerate until cold, at least 2 hours and up to 1 day.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.