Mini Blueberry Cheesecakes
Mini Blueberry Cheesecakes with a buttery crust, creamy filling, and juicy blueberry topping. An easy, make-ahead dessert perfect for any occasion!
If you love cheesecake but don’t want to commit to an entire classic cheesecake, these mini blueberry cheesecakes are the perfect dessert for you! They combine a smooth cheesecake filling with a buttery graham cracker crust and a luscious blueberry coulis on top. Plus, they use simple ingredients you probably already have in your kitchen. Whether you’re preparing make-ahead desserts for a party or just want a sweet treat for yourself, these mini lemon blueberry cheesecakes are sure to satisfy your cravings.
Why You’ll Love These Mini Blueberry Cheesecakes
- Easy to Make: With just a handful of ingredients, you can whip up these delicious little cakes in no time.
- Perfect Size: No need for a water bath—these individual cheesecakes bake quickly in a muffin tin.
- Customizable: Add different toppings like a crumble topping, fresh berries, or even a drizzle of maple syrup.
- Great for Any Occasion: Whether it’s blueberry season or you’re using frozen blueberries, these mini desserts are always in style.
- Make-Ahead Friendly: Store them in air-tight containers and enjoy them for days!
Tips for the Best Results
- Use a food processor to crush the graham crackers for a finely textured homemade graham cracker crust.
- Line your muffin tin with plastic wrap before adding the crust mixture to make removal easier.
- Let your cheesecake mixture come to room temperature for the creamiest cheesecake filling.
- Bake on a baking sheet to ensure even heat distribution.
- Give your cheesecakes enough time to cool before adding the blueberry jam topping.
If you love cheesecake recipes, try experimenting with different fruits, or turning this into a lemon blueberry cheesecake cake by doubling the recipe! These easy mini cheesecakes are perfect for sharing and are bound to become your favorite dessert.
Dietitian’s Insight
These mini blueberry cheesecakes offer a delightful balance of indulgence and nutritional benefits. Blueberries are rich in antioxidants and fiber, making them a valuable addition to this dessert. The individual serving size of these mini cheesecakes aids in portion control, allowing you to enjoy a sweet treat without overindulging. Enjoying desserts in moderation can be part of a balanced diet, helping to satisfy cravings and prevent feelings of deprivation.
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Mini Blueberry Cheesecakes
- Total Time: 40 minutes
- Yield: 12 servings
Description
These Mini Blueberry Cheesecakes feature a buttery crust, creamy filling, and juicy blueberry topping. A simple, make-ahead dessert that’s perfect for any occasion!
Ingredients
Crusts:
- Cooking spray
- 1 cup graham cracker crumbs (about 7 sheets of graham crackers)
- 3 Tbsp. butter, melted
- 3 Tbsp. granulated sugar
Cheesecake Filling:
- 2 (8-oz.) pkg. cream cheese, at room temperature
- 2/3 cup sugar
- 1 Tbsp. cornstarch
- 1 tsp. vanilla extract
- 1/2 tsp. lemon zest (from 1 lemon)
- Pinch of salt
- 1 large egg, at room temperature
- 1/4 cup heavy whipping cream
Homemade Blueberry Sauce:
- 6 Tbsp. warm water
- 1 1/2 tsp. cornstarch
- 1/2 cups fresh blueberries
- 4 Tbsp. sugar
- 2 Tbsp. water (optional)
- Pinch of salt
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Line 12 muffin cups of a muffin tin with paper liners; coat inside bottom of cupcake liners with cooking spray.
- Prepare the Crusts: Combine graham cracker crumbs with melted butter and sugar until well combined. Press about 1 heaping tablespoon of graham cracker mixture into each prepared muffin cup. With back of a spoon, press cheesecake crust firmly into bottom of the cup.
- Bake in preheated oven until golden brown, about 5 minutes. Remove from oven, and set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar with an electric hand mixer (or in the bowl of a stand mixer with paddle attachment, if preferred) on medium-high speed until fluffy and very smooth, about 2 minutes. Add cornstarch, vanilla extract, lemon zest, and salt to cream cheese mixture. Mix on medium speed of electric mixer until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add egg and heavy cream; beat on low speed until well combined, about 30 seconds.
- Spoon cream cheese filling evenly into cups over crusts. (The easiest way to divide the creamy filling among the prepared Crusts is to use an ice cream scoop.)
- Bake individual blueberry cheesecakes in preheated oven until set, about 20 minutes. Remove from oven, and let cool 10 minutes. Carefully remove Cheesecakes from muffin pan, and let cool completely on a wire rack, about 1 hour.
- While Cheesecakes cool, prepare the Blueberry Topping: Stir together water and cornstarch until smooth to create a slurry. Add slurry, blueberry, and sugar to a medium saucepan. Place over medium heat, and cook, stirring occasionally, until slightly thickened and a few blueberries begin to pop, about 8 minutes, adding additional 2 tablespoons water, as needed, to thin blueberry sauce. Remove from heat, and stir in salt and vanilla. Let cool.
- Spoon Blueberry Topping over the top of each cheesecake. Store in refrigerator in an airtight container until ready to serve.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: a
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 292
- Sugar: 21 g
- Sodium: 194 mg
- Fat: 19 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
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