These Lemon Cheesecake Cupcakes {with Blueberry Sauce} have all the creamy goodness you find in a cheesecake wrapped up in a little cup so you can just peel off the wrapper and sink your teeth in. Yum!
Cheesecakes are such an elegant dessert. They catch our eye and draw our stomachs in. Not only do they look and taste delicious, but they are quite easy to make. Wouldn’t it be nice to have all that delicious flavor in an easy little handheld serving?
I’ve been wanting to make these mini cheesecakes for a while. Cheesecake is one of my favorite desserts like the {Fluffy} Strawberry Cheesecake that my mom likes to make.
How to avoid Cheesecake Cupcakes from caving in
The perfect thing about cheesecake is how quick and easy it is to make. Of course there are definitely some cheesecake pitfalls you could run into. Like cheesecake cupcakes that cave in. But you can avoid that by following these tips.
- Bake your mini cheesecakes on a low temperature. This will ensure that you cupcakes will cook through evenly.
- Use room temperature ingredients. Your eggs, sour cream and cream cheese should all be at room temperature. This will also help your batter to cook more evenly.
- Mix on medium speed. Mixing your batter on medium speed will help prevent too much air from being introduced into your batter. You should also tap your cupcake tin on the counter to pop any air bubbles before it goes in the oven.
- Add flour or cornstarch to give structure to your batter. This will slightly thicken your batter and give it more substance helping prevent sinking.
- Be sure to bake long enough. Under baked cheesecakes will also cave in. The key is to remove them right before you see any cracking on the tops of your cupcakes.
Mini Cheesecake topping ideas
Homemade Strawberry Sauce or fresh strawberries is usually my fruit of choice to top my cheesecake but ever since my mom made that delicious Blueberry and Cheese Coffee Cake, I’ve been dreaming of the amazing blueberry sauce she made to drizzle over the top.
It was the perfect topping for these luscious little cheesecakes.
Lemon Cheesecake Cupcakes {with Blueberry Sauce}
Equipment
Ingredients
For the Crust
- 2 Cups Fine graham cracker crumbs
- 1/4 Cup Sugar
- 6 Tablespoons Butter ,melted
For the Filling:
- 4 ,8 ounce packages Cream cheese ,softened
- 1 1/2 Cups Sugar
- 3 Tablespoons All purpose flour
- 4 Large Eggs ,room temperature
- 2 teaspoons Lemon zest
- 2 teaspoons Vanilla extract
- 1/2 Cup Sour cream ,room temperature
- 1/2 Cup Heavy Cream ,room temperature
Blueberry Sauce
- Link in Directions
Instructions
- Preheat oven to 325 Degrees F. Place cupcake liners in approximately 20 standard cupcake tins. Set aside.
For the Crust:
- Mix all ingredients in a medium mixing bowl until well incorporated. Evenly distribute crumbs in bottoms of all of the liners. Press down on crumbs with fingers to flatten. Set aside.
For the Cheesecake:
- Preheat oven to 325 Degrees F. Line cupcake tins with liners. (Will make approximately 27 cupcakes.) Set aside.
- Process or mix graham cracker crumbs and sugar to combine. Add melted butter and mix together well.
- Fill each cupcake liner with about 1 tablespoon of the mixture and press down with your fingers.
- Place in a preheated oven and baked for 5 minutes. Remove and let cool while you make your cheesecake batter.
- In a small bowl whisk together flour and sugar. Set aside.
- In a large mixing bowl mix softened cream cheese on low speed. Add sugar/flour mixture and mix to combine until smooth.
- Mix eggs into the cream cheese mixture one at a time. Scrape down the sides of the bowl between each addition.
- Add sour cream, heavy cream, lemon zest and vanilla extract. Mix to combine.
- Tap your bowl lightly on the counter to release any air bubbles.
- Fill each of your cupcake liners evenly with mixture. You want to fill to just about the top of the liner.
- Place in pre-heated oven and bake for 18-20 minutes. Check after 18 minutes to see if they are beginning to crack at all.
- Remove from oven and let cool for about 1 hour.
- Place in the refrigerator and chill for 2 hours -overnight.
- Top with blueberry sauce and serve.
For the Blueberry Sauce
Nutrition
Recipe updated. Originally posted in 2014.
If you’re in love with these Lemon Cheesecake Cupcakes {with Blueberry Sauce} and you want more, here are some more great recipes to try.
Strawberry Cheesecake Cupcakes
Blueberry & Cheese Coffee Cake
{Fluffy} Strawberry Cheesecake
I will be sharing this recipe at the following link parties:
That looks absolutely mouthwatering. I LOVE cheesecake…I really want to try these! Pinning! Thanks for linking them up with us at Foodie Fridays…they are sure to be a big hit!
By the way, I am sharing this on my FB page tomorrow afternoon! 🙂
Your recipes are always so beautiful and this cheesecake looks amazing. I always know when I come to your site I am in for a treat!
Thank you so much Shari! That is such a huge compliment coming from you! Hope my site will grow up to be as awesome as yours someday!
Lemon and blueberries are a favourite combination of mine, these look delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
This looks SO SO yummy, but I didn’t see any lemon in the actual cheesecake recipe. Is the only lemon in the blueberry sauce? (Pinning and stumbling!)
Thanks Marjie! Can’t believe I missed that! Just updated the recipe! Good catch!
That added lemon zest will make it QUITE ZESTY! 😀
The recipe has lemon zest listed as an ingredient but doesn’t mention incorporating the lemon zest into the cupcakes. Was it meant to be added to the blueberry sauce?
Thanks for catching that Katie. I updated the recipe. It should be added to the cheesecake mix.
Can green yogurt be used in place of sour cream??
I’ve never tried this recipe with yogurt but I’m sure it would be fine although the color will obviously be on the green side.
I love self serve desserts when I’m entertaining. These Lemon Cheesecake Cupcakes are the perfect way to do that!
Has anyone made these in mini mason jars?
Hi Holly, I would be cautious with trying to bake in mason jars as most are not tempered and can crack if they are put in the oven.