Sally's Baking Addiction: These Mini Blueberry Cheesecakes Are a Dessert You Don't Have to Share

These mini-cheesecakes are a yummy summer treat.

Photo: SALLY MCKENNEY QUINN

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for PEOPLE.com. Check back each month for her latest easy-to-follow recipes! You can order her new cookbook, Sally’s Candy Addiction, here. Warning: Don’t read when hungry.

Summer, you’ve officially arrived! We fired up the grill over the weekend, shucked a bag of corn, and cheers-ed to the beginning of what will be one scorching hot summer.

I can’t think of a better way to ease into this new season than with a BBQ feast followed by a sunshine sweet, cool & creamy lemon blueberry cheesecake. As in individual lemon blueberry cheesecakes! They’re small, so you can eat more than one. And there’s fruit so they’re healthy, right? Summer dreams, summer dreams.

SALLY MCKENNEY QUINN

To prepare them, you’ll start with blueberry sauce. This blueberry sauce is made completely from scratch, taking advantage of the bounty of blueberries available this time of year. The graham cracker crust is a cinch; only 3 ingredients gets the job done. Make sure you pre-bake the crust so it begins as a semi-solid base for the silky smooth cheesecake filling.

The cheesecake filling is also made from scratch using simple ingredients like cream cheese, sour cream, eggs, and fresh lemons. Lemon and blueberry will forever be a favorite flavor combination and the two taste completely irresistible together in these tiny cheesecakes. Here’s to a flavorful summer!

SALLY MCKENNEY QUINN

SALLY MCKENNEY QUINN

Individual Lemon Blueberry Cheesecakes
Makes 18 cheesecakes
Blueberry Sauce:
2 tsp. warm water
1 tsp. cornstarch
1 ¼ cups fresh blueberries
1 tbsp. granulated sugar
2 tsp. fresh lemon juice

Graham Cracker Crusts:
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
¼ cup granulated sugar

Cheesecake Filling:
16 oz. full-fat cream cheese, softened to room temperature
¾ cup granulated sugar
¼ cup sour cream, room temperature
2 large eggs, room temperature
3 tbsp. fresh lemon juice
1 tbsp. lemon zest
½ tsp. vanilla extract

1. Preheat oven to 350°F. Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 6 (since this recipe makes only around 18). Set pans aside.

2. Make the blueberry sauce:

Whisk the warm water and cornstarch together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries, sugar, and lemon juice together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat, pour into a small bowl, and set aside to cool down at room temperature.

3. Make the crust:

Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner, if desired. Pre-bake the crusts for 6-7 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.

4. Make the cheesecake filling:

Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Add the sour cream and beat on medium-high until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. On low speed, beat in the lemon juice, lemon zest, and vanilla extract until combined. Avoid overmixing. Spoon batter into the crusts until ¾ of the way full. Spoon 2 scant teaspoons of blueberry sauce on top of each and use a toothpick to swirl together.

Bake for 20-23 minutes. The centers will still be slightly jiggly. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour.
Transfer to the refrigerator and allow to chill for at least two hours before serving.

Prep: 35 minutes
Total: 4 hours