Berry Mini Cheesecakes - Wish Farms

Berry Mini Cheesecakes

3 hours

In need of an easy, yet show-stopping dessert? Look no further than these mini blueberry lemon cheesecakes! Made in a standard muffin tin, these mini cheesecakes feature a vanilla wafer crust and are the perfect blend of sweet and fresh flavors.



  • 16 oz. softened cream cheese
  • 2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • ½ cup sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 2 cups Wish Farms blueberries


  • 1 Cup vanilla wafer cookies, crushed 
  • 4-5 Tablespoons melted butter


  • Crushed vanilla wafers
  • 2 Tablespoons blueberry sauce or blueberry jam
  • Wish Farms blueberries
  • 2 Tablespoons strawberry jam
  • Wish Farms strawberries (sliced)
  • Lemon slices (optional) 



  1. Preheat oven to 300 degrees
  2. Line a standard 12-count muffin tin with paper cupcake liners
  3. In a bowl, combine melted butter and crushed vanilla wafers
  4. Scoop about 2-3 teaspoons of crust mixture in each liner, using the spoon to level out crust


  1. In a mixing bowl, add cream cheese and using an electric mixer, mix until smooth
  2. Add lemon juice and zest and combine until there are no lumps.
  3. Mix in sugar and sour cream.
  4. Add eggs and mix on low speed. Add vanilla extract and mix.
  5. Fold in Wish Farms blueberries and set filling aside.


  1. Add filling to liners over crust
  2. Bake cheesecakes for 30 to 40 minutes, or until middle slightly jiggles.
  3. Allow cheesecakes to cool at room temperature for 1 hour


  • Sprinkle cookie crumbles on top of cooled cheesecakes.
  • Mix 1 cup of blueberries with blueberry sauce or jam until all blueberries are shiny.
  • Repeat in separate bowl with strawberries.
  • Top each cheesecake with a sprinkle of vanilla wafer crumbs and a spoonful of berries.
  • Cut lemon slices into fourths. Add a lemon slice to the top of each cheesecake (optional)
  • Refrigerate for about 2 hours or until cold, then serve.