These mini blueberry cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a graham cracker crust, a tangy cheesecake filling, and a homemade blueberry topping. The cheesecakes are small enough to be a perfect individual serving, and they are sure to please everyone who tries them.
Ah, cheesecake. Is there any recipe more classic? From the northern tip of Maine to the southernmost Florida key, the East coast to the West coast, there’s no dessert that appears on more tables for more occasions than the cheesecake. Almost everyone seems to love it. I know I do! I’ve been making cheesecakes of all kinds for years. If you know me at all, you know I like to keep things interesting, so I’ve made everything from layered cheesecakes to swirled cheesecakes, and one of my favorites, mini cheesecakes. This particular recipe is near and dear to my heart because blueberries and cheesecake are one of my favorite combinations, and I just think single-serve desserts are so cute and fun.
Mini Blueberry Cheesecakes
These delicious single-serve cheesecakes start with a homemade graham cracker crust. I bake it and then top it with a classic cheesecake batter and then a homemade blueberry filling layer. After that, I bake the cheesecakes until the crust is golden and the center is set. That’s all there is to it. In just about 35 minutes, I have individual blueberry cheesecakes that are perfect for any occasion and are as fun to eat as they are delicious!
Why You’ll Love This Mini Blueberry Cheesecake Recipe
- It is the perfect combination of sweet and tangy with the creaminess of the cheesecake filling that is balanced by the tartness of the blueberries, and the crunchy graham cracker crust adds a buttery flavor.
- They are easy to make with simple instructions and can be made ahead of time.
- They make the perfect mini desserts for parties or special occasions, and the mini individual servings are a crowd-pleaser.
Mini Blueberry Cheesecake Ingredients
You’ll only need a few basic baking ingredients to make this recipe. Most of them are kitchen staples, and all of them are readily available at your local grocery store.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Granulated sugar
- Large eggs
- Vanilla extract
- Fresh blueberries
- Lemon juice
How to Make Mini Blueberry Cheesecake
Making these cheesecakes is actually easier than making their full-size counterpart. Due to their size, there’s no need for a water bath or complicated cooling. You just pop them in and bake them!
Step 1: Prep
Preheat the oven to 325 degrees. Line a muffin pan with paper liners and set aside.
Step 2: Make the Blueberry Filling
Add the blueberries, sugar, lemon juice, water, and cornstarch to a small saucepan and stir. Cook over medium heat until thickened. Remove the mixture from the heat and let it cool.
Step 3: Make the Crust
Mix the graham cracker crumbs, sugar, and butter with a fork until combined in a medium bowl. Then, press ⅛ cup into each paper liner firmly to create an even crust.
Step 4: Bake
Bake the crusts for 5 minutes, then set aside the pan.
Step 5: Make the Cheesecake Batter
Beat the cream cheese on medium speed in a large bowl until creamy. Then, add the sugar and beat until combined. Beat the eggs into the mixture, and then add the vanilla extract and beat again until combined.
Step 6: Bake
Fill the crust cups ¾ full of the cheesecake mixture and bake for 18 to 20 minutes. Cool completely.
Step 7: Add the Blueberry Topping
When the cheesecakes have cooled, top with the blueberry topping. Chill and enjoy!
- An electric mixer works best to properly mix the cheesecake batter and achieve the richest, creamiest results.
- Press the graham cracker mixture firmly into the bottom and up the sides of the muffin tins to ensure a compact, firm crust that won’t fall apart.
- Stir constantly while making your blueberry filling to prevent scorching.
- You can use your favorite berries to change the topping.
- Try topping the cheesecakes with your favorite fruity pie filling in place of the blueberry mixture.
- Can add lemon zest to the blueberry sauce.
- You can make a chocolate crust using crushed Oreos in place of graham crackers.
What to Serve with Mini Blueberry Cheesecakes
Serve these with a glass of milk or a cup of coffee or tea. You can also pair them with fresh berries and a bit of whipped cream on top.
Blueberry is a very popular cheesecake variation. In fact, it has its own day – May 26.
Overmixing is the most common reason that cheesecakes fall. Overmixing incorporates too much air into the batter. The air bubbles burst when the cheesecake is baked, and it will fall and crack.
325 degrees is the sweet spot for baking cheesecake. This prevents overbaking and burning the top, and it helps mitigate or prevent falling and cracking.
Yes. Cheesecake can be frozen for up to a month.
Freezing cheesecake will eventually change the texture but not right away. If you eat your cheesecake within a month, the texture will be fine. After a month, ice crystals will begin to form in the cheesecake, making it grainy and unappetizing.
How to Store Leftover Mini Blueberry Cheesecakes
Place the leftovers in the refrigerator for up to 4 days in an airtight container. For longer storage, wrap them individually in plastic wrap, then place them in an airtight, freezer-safe container and freeze for up to a month.
Try This Delicious Mini Blueberry Cheesecake Recipe Today
These mini blueberry cheesecakes are actually easier to make than a full-size cheesecake, they’re ready so quickly, and they are full of all the flavors we love in traditional blueberry cheesecake. You’ll be in and out of the kitchen in just about 35 to 40 minutes, and you’ll have some of the best cheesecake of any kind you’ve ever made. If you love cheesecake, you need to try these!
More Delicious Blueberry Recipes You’ll Enjoy
This Blueberry Sour Cream Coffee Cake is moist, delicious, and bursting with flavor. A great way to start your morning with a nice cup of coffee or tea, and it’s easy to make.
Mini Blueberry Cheesecakes
- Preheat the oven to 325° and line muffin pan(s) with paper liners. Set aside.
- In a small saucepan, add blueberries, sugar, lemon juice, water and cornstarch. Stir.
- Cook over medium heat until thickened. Remove from heat and let cool.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
- Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
- Place in the over for 5 minutes, remove and set aside.
- In a large bowl, beat cream cheese on medium speed until creamy.
- Add sugar and beat until combined.
- Beat eggs into mixture, then add vanilla extract and beat until combined.
- Fill muffin cups ¾ full with cheesecake mixture.
- Bake for 18-20 minutes.
- Remove from the oven and let cool completely.
- Top each cheesecake with a teaspoon of blueberry topping.
- Best served cold.
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