Mini blueberry cheesecakes are a delightful combination of creamy cheesecake filling, a crunchy graham cracker crust, and a juicy blueberry topping. These bite-sized treats are perfect for parties, celebrations, or as an easy make-ahead dessert.
Why You’ll Love This Recipe
These mini cheesecakes are easy to make, perfectly portioned, and always crowd-pleasing. The creamy filling pairs beautifully with the sweet-tart blueberry topping, and the individual servings make them ideal for entertaining. Plus, they’re simple to prepare in a muffin tin—no water bath needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter (melted)
- Cream cheese (softened)
- Granulated sugar
- Egg
- Vanilla extract
- Lemon zest (optional)
- Blueberries (fresh or frozen)
- Cornstarch (for thickening topping, optional)
- Powdered sugar (optional for dusting)
Directions
- Prepare crust: Mix graham cracker crumbs with melted butter. Press into lined muffin tin cups to form the base. Pre-bake for 5–7 minutes at 325°F (160°C).
- Make filling: Beat softened cream cheese with sugar until smooth. Add egg, vanilla extract, and lemon zest (if using), and mix until fully combined.
- Fill and bake: Spoon the filling over the crusts, filling each cup nearly to the top. Bake for 15–20 minutes, until centers are set but slightly jiggly.
- Cool and chill: Let cool completely, then refrigerate for at least 2 hours, or overnight for best results.
- Blueberry topping: Cook blueberries with a bit of sugar and cornstarch until thickened. Let cool before spooning over the chilled cheesecakes.
- Serve: Garnish with fresh blueberries or a dusting of powdered sugar if desired.
Servings and timing
- Yield: Makes 12 mini cheesecakes
- Prep time: 20 minutes
- Bake time: 15–20 minutes
- Chill time: 2 hours
- Total time: About 3 hours including chilling
Variations
- Lemon-blueberry: Add lemon juice to the topping for extra brightness.
- No-bake version: Use a whipped cream and cream cheese filling with a chilled crust.
- Mixed berries: Use raspberries, strawberries, or blackberries in place of blueberries.
- Crustless: Omit the crust for a lighter, gluten-free option.
Storage/reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze un-topped cheesecakes for up to 1 month. Thaw overnight in the fridge before topping and serving.
- Reheating: Not needed—serve chilled.
FAQs
How do I know when the cheesecakes are done?
The centers should look set with a slight jiggle. They’ll firm up as they cool.
Can I use frozen blueberries?
Yes, just cook them down for the topping. No need to thaw first.
Do I need a water bath?
No—mini cheesecakes bake evenly in a muffin tin without a water bath.
Can I make these ahead of time?
Absolutely. Bake and chill the day before, then top before serving.
What kind of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor.
Can I use a different crust?
Yes, try vanilla wafers, Oreos, or gingersnaps instead of graham crackers.
Will they sink or crack?
They may sink slightly in the center, which is perfect for holding the topping.
Can I double the recipe?
Yes, just double the ingredients and use two muffin pans.
How long can they sit out?
Leave them out for up to 2 hours. Then refrigerate to keep fresh.
Are they gluten-free?
Use gluten-free cookies for the crust to make the recipe gluten-free.
Conclusion
Mini blueberry cheesecakes are a fun, flavorful, and elegant dessert option that’s easy to make and even easier to serve. With a buttery crust, creamy center, and sweet blueberry topping, they deliver big cheesecake flavor in a mini, mess-free form. Perfect for any occasion!
Print
Mini Blueberry Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and smooth mini blueberry cheesecakes with a buttery graham cracker crust, topped with fresh or jammy blueberries—perfect for parties or portion-controlled treats.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp all-purpose flour
- 1 cup fresh or frozen blueberries
- 2 tbsp blueberry jam or preserves (optional)
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with 12 paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into bottoms of liners to form crusts.
- Bake crusts for 5 minutes, then remove from oven and let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and flour until combined.
- Spoon filling evenly over crusts. Tap tray to remove air bubbles.
- Top each with a few blueberries and a dab of jam if using.
- Bake for 18–22 minutes, or until centers are set but slightly jiggly.
- Cool completely in pan, then refrigerate for at least 2 hours before serving.
- Optionally garnish with whipped cream or additional berries.
Notes
- For extra blueberry flavor, swirl a bit of jam into the batter before baking.
- Use full-fat cream cheese for the best texture.
- Muffin liners help with easy removal and presentation.
- Store in refrigerator for up to 5 days or freeze for longer storage.
- Let come to room temperature slightly before serving for creamiest texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg