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Bright, zesty, and perfectly portioned — these Healthy Mini Lemon Blueberry Cheesecakes are a light twist on a classic that’s made for snacking, parties, and Pinterest boards. This small-batch dessert uses Greek yogurt and a touch of honey for a creamier, healthier feel without sacrificing that dreamy cheesecake texture.
If you love easy make-ahead treats, you’ll want these in your rotation. For more blueberry inspiration while you plan a dessert spread, check out this blueberry chocolate chip cookies recipe for another crowd-pleasing idea.
Why You’ll Love This Healthy Mini Lemon Blueberry Cheesecakes
- Bright lemon flavor balanced by sweet blueberries — refreshing and not too sweet.
- Mini portions keep calories in check and make serving effortless.
- Ready in under an hour (plus chilling) — great for last-minute guests.
- Easy to prep ahead and refrigerate for grab-and-go snacks or a party platter.
- Family-friendly: kids love the sweet-tart combo, and adults appreciate the lighter ingredients.
Ingredients Needed
Crust
- Graham cracker crumbs (for crust)
- 2 tbsp melted butter (optional)
Filling
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1 cup blueberries (fresh or thawed if frozen)
Toppings (optional)
- Extra lemon zest (for topping, optional)
- A few whole blueberries (for topping, optional)
- A light lemon glaze (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter (if using) until well mixed. Press the mixture into the bottom of mini cheesecake cups.
- In another bowl, beat together the cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Spoon the cream cheese mixture on top of the crust in each mini cheesecake cup.
- Bake for about 15-20 minutes or until set.
- Allow to cool, and then refrigerate for at least 2 hours before serving.
Serving Suggestions Healthy Mini Lemon Blueberry Cheesecakes
Serve chilled straight from the fridge for the cleanest texture. Top with a little extra lemon zest and a whole blueberry for a pretty, Pinterest-ready presentation. These pair nicely with a light herbal tea or a glass of sparkling water with lemon.
If you’re planning a themed dessert table, consider adding another blueberry treat like this playful blueberry matcha recipe to echo the flavors and colors.
Tips for Success Healthy Mini Lemon Blueberry Cheesecakes
- Bring cream cheese to room temperature so the filling is ultra-smooth and lump-free.
- Use fresh blueberries if possible; if using frozen, thaw and drain to avoid adding excess moisture.
- Press the crust firmly into the pan — a compact crust prevents sogginess.
- Don’t overbake: cheesecakes are done when edges are set and centers still jiggle slightly. They firm up as they chill.
- Chill at least 2 hours (overnight is best) for clean slices and a firmer texture.
- For a lighter crust, skip the butter and press crumbs in tightly — it still holds up well.
If you need an easy twist, swap half the berries for raspberries or stir a few lemon poppy seeds into the filling.
For more quick blueberry dessert ideas to serve alongside these minis, this blueberry chocolate chip cookies recipe is a fan favorite that complements the cheesecakes beautifully.
variation (if any)
- No-bake version: Skip baking and chill the filled cups for 4–6 hours until set; use a stabilizer like a tablespoon of gelatin dissolved in lemon juice if you want extra firmness.
- Crust swap: Use almond flour + melted coconut oil for a gluten-free option.
- Sweetener swap: Replace honey with maple syrup or a sugar-free syrup to suit dietary needs.
- Mini tart option: Bake in a tart pan for larger single-serving lemon blueberry cheesecakes.
FAQs
Q: Can I make these dairy-free?
A: To make dairy-free, use a vegan cream cheese and a thick dairy-free yogurt. The texture will be slightly different but still creamy and delicious.
Q: How long do these keep in the fridge?
A: Stored in an airtight container, mini cheesecakes keep well for 3–4 days. For best texture, eat within 48 hours.
Q: Can I freeze these?
A: Yes — freeze on a tray until firm, then transfer to a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.
Q: What if my filling cracks while baking?
A: Small cracks are normal. Chill fully and top with lemon glaze or extra berries to disguise any imperfections.
Mini Lemon Blueberry Cheesecakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter (if using) until well mixed. Press the mixture into the bottom of mini cheesecake cups.
- In another bowl, beat together the cream cheese, Greek yogurt, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Spoon the cream cheese mixture on top of the crust in each mini cheesecake cup.
- Bake for about 15-20 minutes or until set.
- Allow to cool, and then refrigerate for at least 2 hours before serving.
