Mini Blueberry Lemon Cheesecake Tarts

These mini blueberry lemon cheesecake tarts are sweet, creamy, fresh and elegant. They have a crisp biscuit base, a smooth lemon cheesecake filling and a glossy blueberry topping.

They are perfect for parties, afternoon tea, family desserts or small individual treats that look beautiful without being difficult to make.

Prep Time: 20 minutes Cook Time: 8 minutes Chill Time: 2 hours Servings: 6 mini tarts Difficulty: Easy

Mini Blueberry Lemon Cheesecake Tarts

Ingredients

For the Biscuit Base

• 200 g digestive biscuits or graham crackers
• 80 g melted butter
• 1 tablespoon sugar

For the Lemon Cheesecake Filling

• 250 g cream cheese
• 200 ml heavy cream
• 80 g powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Blueberry Topping

• 250 g blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For Decoration

• Fresh blueberries
• Lemon zest
• Mint leaves
• Biscuit crumbs

Instructions

1. Make the biscuit base

Crush the biscuits into fine crumbs.

Mix with the melted butter and sugar until the texture looks like wet sand.

Press the mixture into small tart molds or dessert cups.

Refrigerate while preparing the filling.

2. Prepare the blueberry topping

Place the blueberries, sugar and lemon juice in a small saucepan.

Cook over medium heat for 5 to 6 minutes, until the blueberries soften and release their juices.

Add the cornstarch mixture and cook for another 1 to 2 minutes, until slightly thickened.

Let it cool completely.

3. Make the cheesecake cream

In a bowl, beat the cream cheese, powdered sugar, vanilla, lemon juice and lemon zest until smooth.

In another bowl, whip the heavy cream until soft peaks form.

Fold the whipped cream into the cream cheese mixture until light and creamy.

4. Assemble the tarts

Spoon the lemon cheesecake filling over the biscuit bases.

Add the cooled blueberry topping on top.

Smooth gently and decorate with fresh blueberries, lemon zest, mint leaves and a few biscuit crumbs.

5. Chill

Refrigerate for at least 2 hours before serving.

This helps the filling set and gives the dessert a fresher texture.

Tips

For a stronger lemon flavor, add extra lemon zest to the filling.

You can replace blueberries with raspberries, strawberries or mixed berries.

For a firmer base, chill the biscuit layer for 20 minutes before adding the cream.

Serve in clear glasses if you prefer a layered dessert instead of tart molds.

Conclusion

These mini blueberry lemon cheesecake tarts are creamy, fruity and refreshing. The biscuit base adds crunch, the lemon filling brings brightness, and the blueberry topping gives a sweet, colorful finish.

They are simple to prepare, easy to serve and perfect for making ahead.