Who doesn’t love cheesecake? Sometimes it can get kinda heavy, especially when it’s made as an entire cake. So we’re making ours as individual-sized cups. That way it’s easier to limit serving sizes (because let’s face it, it’s easy to go overboard with cheesecake!).
It starts with a simple graham cracker crust. In our opinion, it’s the best part of a cheesecake. We made sure to provide a generous crust on the bottom of this cheesecake.
Start by combining the crumb ingredients and pressing them into the bottom of the paper cups in your muffin tin.
Bake the graham cracker crust for 5 minutes and set aside.
Then we beat together room temperature cream cheese and sugar until combined. And then add fresh lemon juice and vanilla, beating until fluffy. The fresh lemon juice is an important ingredient that adds a vibrant tang. Plus, it just tastes like summer! Then beat in the room temp eggs, one at a time until combined.
Baking tip: It’s important your ingredients are room temperature when you’re making a cheesecake. That will give you a smooth, not lumpy, cheesecake. Nobody wants a lumpy cheesecake, right?
Add the cheesecake mixture on top of the graham cracker base. Add 1 teaspoon of the blueberry pie filling to the top of the cheesecake mixture and swirl with a toothpick. Bake for 20 minutes until set.
Allow to cool for 1 hour on the countertop. Remove from muffin tin. Place in a sealed container and place in the fridge to chill for 3 hours. Feel free to garnish with whipped cream and a blueberry on top.
These little cheesecakes are serious crowd pleasers! You may need to double the recipe because they’re going to go quickly.
Individual Lemon Blueberry Cheesecake Recipe
- 1 21oz can blueberry pie filling
Graham Cracker Crust
- 1 cup graham cracker crumbs (about 8 full graham cracker sheets)
- 3 tbsps granulated sugar
- 3 1/2 tbsps butter melted
Lemon Cheesecake Filling
- 16 oz. cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 eggs leave at room temperature
Make the graham cracker crust:
- Combine graham cracker crumbs, sugar and melted butter in a bowl and stir until combined. Evenly distribute between all 12 cups. Pat down into the bottom of the cups. Bake for 5 minutes. Remove from the oven and allow to cool.
Make the cheesecake filling:
- Keep the oven at 325 degrees.
- Use a mixer to beat the cream cheese and add sugar until smooth. Add the lemon juice and vanilla. Mix until fluffy. Add the eggs, one at a time and mix on low speed until combined.
- Distribute the cheesecake filling between all 12 cups of the muffin pans. Then top each cup with about 1 teaspoon of blueberry pie filling and swirl with a toothpick.
- Bake at 325 degrees for 20 minutes or until the tops are set.
- Remove from oven and allow to cool at room temperature for at least 1 hour. Once they’re cool, remove from the muffin tin and place in a container. Place in the refrigerator to chill for at least 3 hours. Top with whipped cream and a blueberry for garnish, if desired. Serve and enjoy!