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Individual Lemon Cheesecakes w Blueberry Topping

Adorable mini cheesecakes are a great way to end your party on a sweet note! Try them as the perfect make-ahead treat to bring to summer gatherings as well.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 servings



  • 6 whole graham crackers
  • 1 TB melted butter
  • ¼ tsp table salt
  • 8 oz cream cheese room temperature
  • ¾ cup low fat Greek yogurt room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp lemon juice
  • 1 tsp lemon zest

Blueberry Topping

  • 2 cups frozen blueberries defrosted and drained
  • 3 TB sugar
  • 1 tsp lemon juice


  • Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners. Pulse graham crackers to crumbs in a food processor or place in a zippered plastic baggie and crush with a rolling pin. Combine graham crumbs, melted butter and salt in a bowl. Spoon crumb mixture into bottom of cupcake liners; press down lightly with the back of a spoon to flatten and bake for 5 minutes.
  • While crust bakes, beat together cream cheese, yogurt, sugar, egg, lemon juice, and lemon zest until smooth. Pour evenly into cupcake liners and bake for 20 minutes or until set on top.
  • Stir together blueberry topping ingredients in a medium glass bowl. Microwave for 30 seconds and mash lightly with a fork to release juices. Chill mini cheesecakes and blueberry topping well. Garnish with blueberries when ready to serve.

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