Lemon-Blueberry Mini Cheesecakes Recipe

Lemon-Blueberry Mini Cheesecakes Recipe

How To Make Lemon-Blueberry Mini Cheesecakes

These blueberry mini cheesecakes can easily be achieved without baking. Mix together the basic ingredients then place blueberry preserves at the center.

Preparation: 15 minutes
Refrigerate Time: 4 hours
Total: 4 hours 15 minutes



  • 12lemon oreos
  • 8ozcream cheese,(2 blocks) softened
  • ¾cuppowdered sugar
  • 2tbsplemon juice
  • 1tsplemon zest
  • 1tsppure vanilla extract
  • pinchkosher salt
  • cupsheavy cream
  • ¼cupblueberry preserves


  1. Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.

  2. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt.

  3. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.

  4. Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.

  5. Refrigerate until firm for about 4 hours.


  • Calories: 272.31kcal
  • Fat: 19.79g
  • Saturated Fat: 11.18g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.92g
  • Polyunsaturated Fat: 1.11g
  • Carbohydrates: 22.44g
  • Fiber: 0.45g
  • Sugar: 17.00g
  • Protein: 2.39g
  • Cholesterol: 61.55mg
  • Sodium: 181.10mg
  • Calcium: 42.23mg
  • Potassium: 85.17mg
  • Iron: 1.58mg
  • Vitamin A: 191.57µg
  • Vitamin C: 1.96mg
Want to share your experience making these delightful Lemon-Blueberry Mini Cheesecakes or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum!

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