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Lemon Cheesecake Cupcakes {with Blueberry Sauce}

Lemon Cheesecake Cupcakes {with Blueberry Sauce}

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!
Course Dessert
Cuisine American
Keyword handheld desserts,mini cheesecakes,cream cheese,lemon,blueberry sauce,
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 27 cupcakes
Calories 138kcal
Author Nicole Crocker


Mixing bowl
Scraping spatula
Hand Mixer-
Cupcake Liners
Standard Muffin Tin


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


  • 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


Serving: 1Cupcakes | Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 80mg | Potassium: 31mg | Sugar: 14g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.5mg