Blueberry Lemon Smoothie Mini Cheesecakes – Creamy, Fruity, and Irresistible

Blueberry Lemon Smoothie Mini Cheesecakes are a delightful fusion of creamy cheesecake and refreshing fruit flavor, all packed into perfectly portioned cups. The zesty brightness of lemon pairs beautifully with the natural sweetness of blueberries, creating a dessert that’s light, tangy, and satisfying. With their vibrant colors and irresistible flavor, these mini cheesecakes are perfect for parties, holidays, or anytime you want a sweet treat that feels indulgent but balanced.

Why You’ll Love This Recipe

Perfect Portions: Individual cups make serving easy and guilt-free.
Bright & Refreshing: Lemon zest and blueberries bring fresh, vibrant flavor.
Creamy & Smooth: Classic cheesecake texture with a fruity twist.
Make-Ahead Friendly: Chill in advance for stress-free entertaining.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp granulated sugar

For the Cheesecake Filling:

• 8 oz light cream cheese, softened
• ½ cup Greek yogurt (plain or vanilla)
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp water (slurry, for thickening)

Instructions

1. Prepare the Crust
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, butter, and sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each liner.

2. Make the Filling
In a large bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, egg, vanilla, lemon juice, and zest. Beat until creamy and well blended.

3. Assemble & Bake
Spoon the filling evenly over the crusts. Bake for 18–20 minutes, or until centers are just set. Let cool to room temperature, then refrigerate for at least 2 hours.

4. Prepare Blueberry Topping
In a small saucepan, combine blueberries, honey, and lemon juice. Cook over medium heat until berries begin to break down. Stir in cornstarch slurry and cook until thickened. Let cool completely.

5. Finish & Serve
Top each chilled cheesecake with a spoonful of blueberry mixture. Garnish with fresh lemon zest or extra berries if desired.

Nutritional Information

Calories: 140
Carbohydrates: 16g
Fat: 6g
Protein: 4g
Fiber: 1g

Tips for Success

Don’t Overbake: Cheesecakes should jiggle slightly in the center when done.
Use Fresh Lemon Zest: Adds brightness that balances the creaminess.
Chill Thoroughly: Helps the texture firm up and flavors meld.
Make Ahead: Great for prepping the night before a party.

Why This Recipe Works

The buttery graham crust provides a crunchy base, while the lemony cheesecake filling is smooth and tangy. The blueberry topping adds a fruity pop that makes every bite feel refreshing, like a cheesecake-meets-smoothie hybrid. Individual servings make it easy to enjoy dessert without overindulging.

Blueberry Lemon Smoothie Mini Cheesecakes are a refreshing, creamy, and beautiful dessert that’s perfect for any occasion. With their balance of tangy lemon and sweet blueberries, they deliver indulgence in just the right portion size. Whether for a family dinner, holiday spread, or party platter, these little cheesecakes will always impress.