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Mini Lemon Cheesecakes with Blueberry Topping

Mini Lemon Cheesecakes with Blueberry Topping

These Mini Lemon Cheesecakes with Blueberry Topping are made with a ginger cookie crust, a smooth & creamy lemon cheesecake filling, and are topped with a homemade blueberry sauce.
5 from 12 votes
Prep Time 20 mins
Cook Time 35 mins
Cool and Chill 1 hr 30 mins
Total Time 2 hrs 25 mins
Course Dessert, Snack
Cuisine American
Servings 18
Calories 110 kcal


  • 2 cups Blueberries frozen
  • 16 oz Cream Cheese, Reduced Fat softened
  • ½ cup Sugar for cheesecake filling
  • 2 tablespoon Sugar for blueberry topping
  • ¼ cup Water
  • 2 Eggs room temperature
  • 3 tablespoon Lemon Juice divided
  • 1 Tbsp Lemon Zest
  • 1 teaspoon Vanilla Extract
  • 18 Triple Ginger Cookie Thins Trader Joe's


Blueberry Topping

  • Add frozen blueberries to a colander and rinse with cold water. Place them into a saucepan with water, 2 tablespoon sugar, and 2 tablespoon of the lemon juice.
  • Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
  • Place the sauce in a bowl and as it cools it will thicken.

Cheesecake Filling

  • Preheat oven to 350 degrees.
  • Add cream cheese and ½ cup sugar to a mixing bowl and beat until smooth.
  • Mix in 1 tablespoon of the lemon juice, lemon zest, and vanilla extract.
  • Beat in the eggs one at a time just until combined.


  • Add 18 paper-lined foil cups into muffin pans and add a cookie into each one.
  • Divide the cheesecake filling evenly over the cookies.
  • Bake for 18 minutes. Remove from oven and cool completely.
  • Top with blueberry sauce.
  • Chill for at least 1 hour prior to serving.


  • I find that Trader Joe's Triple Ginger Cookie Thins make a PERFECT crust for these cheesecakes, but you can substitute vanilla wafer cookies if preferred.
  • To soften your cream cheese, let sit at room temperature for 30 minutes or microwave on high for 10-20 seconds. 
  • Let eggs sit at room temperature for 30 minutes or place into a bowl of warm water for a few minutes. This will result in a creamier cheesecake!
  • Fresh blueberries may be substituted for frozen.


Serving: 18.Sodium: 135mgCalcium: 45mgVitamin C: 8mgVitamin A: 174IUSugar: 11gFiber: 1gPotassium: 98mgCholesterol: 32mgCalories: 110kcalSaturated Fat: 2gFat: 4gProtein: 3gCarbohydrates: 18gIron: 1mg