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Individual Lemon Blueberry Cheesecake Recipe

Servings: 12



  • 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!