Mini Blueberry Lemon Cheesecakes
These Mini Blueberry Lemon Cheesecakes are the perfect summertime treat. Made with blueberries and tangy lemon, these mini cheesecakes are bursting with flavor in every bite.
We love to make mini desserts like this one, because then we don’t have to worry about sharing our treats! If you love making mini cheesecakes for your family and friends then next time give these Mini Biscoff Cheesecakes a try.
Table of contents
❤️ Why You’ll Love This Recipe
- The beautiful colors will look amazing on your dessert table.
- They are easy to make so even beginners can make them.
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
If you love cheesecake recipes, then next time give this Cinnamon Roll Cheesecake a try!
🛒Ingredients
While this ingredient list may seem a little long, all of these ingredients are easy to find at your local store so you don’t have to worry about having a ton of items on your grocery list for your next trip to the store.
- Lemon Oreo’s
- Sugar
- Butter
- Heavy Cream
- Powdered Sugar
- Vanilla
- Cream Cheese
- Sugar
- Vanilla
- Blueberry Pie Filling
- Whipped cream
- Whole blueberries
See the recipe card below for quantities.
🔪 How to Make These Mini Lemon Blueberry Cheesecakes
Making these mini cheesecakes is so easy just follow these step-by-step instructions and you will have a sweet treat to share with your family and friends.
Step 1: Make the crust
Crush the Oreo cookies in a food processor. Melt the butter and add the butter and sugar to the crushed cookies. Press 1 tablespoon of the crust into each liner with a fork. Add the muffin tin to the freezer.
Step 2: Make the cheesecake filling
Mix the heavy cream, powdered sugar, and vanilla until stiff peaks form. Then add the cream cheese, sugar, and vanilla, and pie filling. Spread on top of the cookie crust. Chill in the freezer overnight.
Step 3: Garnish the cheesecakes
Before serving top the cheesecakes with the remaining pie filling, and whipped cream.
🥄 Equipment
Grab these kitchen tools so that you can make this easy cheesecake recipe:
- Food processor
- mixing bowls
- cupcake liners
- muffin pan
- Electric mixer
🥫 Storage
Storage – Store leftover cheesecake in an airtight container in the fridge for up to one week.
Freezing – You can also freeze these cheesecakes. However, we recommend that you freeze them without the pie filling and whipped cream on top. They will freeze for up to 3 months. Thaw in the fridge overnight.
Serve With
These cheesecakes go well with just about any of your favorite meals. We like to serve them this Slow Cooker Cheesy Chicken or even this Cheesy Cauliflower Spinach Bake.
💭 Tips
- It’s important to use room temperature ingredients so that you get a smooth cheesecake batter.
- If you don’t have a food processor you can also use a storage bag and a rolling bag to crush the cookies.
- For best results don’t top the cheesecakes until you are ready to serve them so that the toppings do not run off them.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can certainly use homemade pie filling to make these mini blueberry cheesecakes.
Yes, you can use any type of sandwich cookies that you want.
🍽 More Mini Dessert Recipes
Do you enjoy mini desserts? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mini Blueberry Lemon Cheesecakes
Equipment
- Food processor
- mixing bowls
- cupcake liners
- muffin pan
- Electric mixer
Ingredients
- 13 ounces Lemon filled Golden Oreo’s
- 1 Tablespoon Sugar
- 3 Tablespoons Butter – melted
FILLING:
- 1 cup Heavy Cream
- ⅓ cup Powdered Sugar
- 1 teaspoon Vanilla
- 24 ounces Cream Cheese softened
- ¾ cups Sugar
- 1 Tablespoon Vanilla
- 10.5 ounces Blueberry Pie Filling
TOPPING:
- 10.5 ounces Blueberry Pie Filling
- 6 ounces Redi-whip Whipped cream
- Whole Blueberries
Instructions
- Place about 20 – 24 of the Lemon Filled Oreo’s in a food processor, and pulse into crumbs.
- Place the Butter in a microwave safe dish, and microwave to melt the Butter.
- Pour the Cookie Crumbs into the melted Butter, and add the Sugar.
- Stir well to mix.
- Place Cupcake Liners in a Muffin tin, and place about 1 Tablespoon of the Cookie Crumbs mixture in each liner, and press down with the back of a spoon to form the crust.
- Place the Muffin tin in the Freezer.
- In a large mixing bowl, add the Heavy Cream, Powdered Sugar, and Vanilla, and mix with a Mixer until stiff peaks form, and the Cream is Whipped thick.
- Add the softened Cream Cheese, and mix until well blended and fluffy.
- Add the Sugar, and Vanilla and mix to blend.
- Add the Pie Filling (1/2 can) and mix well.
- Remove the Pan from the Freezer, and pour the Cheesecake Filling into the Pan, on top of the Cookie Crust.
- Place back in the Freezer overnight.
- Store the remaining Blueberry Pie Filling in a covered container in the refrigerator.
- About half an hour before time to serve, remove the Muffin tin from the Freezer, and spoon about a teaspoon of the remaining Blueberry Pie Filling on top of the Cheesecake.
- Add a dollop of Redi-whip on top of the Blueberry Pie Filling, and place a few of the Fresh Blueberries on top of the Mini Cheesecakes.
- Serve, and Enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
