Name: Mini Blueberry Cheesecakes Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: ½ cup blueberries; 1 tablespoon sugar; 1 8 oz block ⅓ less fat cream cheese (room temperature); ¼ cup light sour cream or plain low-fat yogurt (room temperature); 1 large egg (room temperature); 3 tablespoons sugar; 2 oz graham crackers (about 4 whole crackers); 2 tablespoons unsalted butter (melted); Cooking spray; Paper liners for muffin tin (8 cups)

Jump to Recipe· 4.2 from 24 reviews

If you’ve been on the hunt for a dessert that’s both adorable and absolutely bursting with flavor, look no further than this Mini Blueberry Cheesecakes Recipe. These tiny treats bring together a creamy, tangy filling with sweet, fresh blueberries all nestled atop a buttery graham cracker crust. They’re perfect for sharing at gatherings, easy enough for a weeknight treat, and so charming you might just find yourself making them again and again. Each bite offers a lovely balance of richness and fruity brightness that’s sure to earn you rave reviews from friends and family.

Ingredients You’ll Need

The image shows seven small white bowls arranged on a white marbled surface, each containing different ingredients: the top center bowl has white cubes of marshmallows, the top right small bowl holds golden honey, the middle center bowl contains thick white cream, the middle left bowl is filled with white granulated sugar, the bottom left bowl has light brown crumbly graham cracker crumbs, the bottom center bowl is filled with plump dark blueberries, and the top right slightly larger bowl on a white striped cloth holds many dark blueberries, with a few scattered around. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Mini Blueberry Cheesecakes Recipe is a breeze, and each one plays an essential role. From the luscious cream cheese that creates that smooth texture to the fresh blueberries adding natural sweetness and vibrant color, every component is simple but indispensable.

½ cup blueberries: Fresh berries provide juicy bursts of sweetness and a beautiful natural topping.
4 Tbsp sugar: Balances the tartness of the berries and sweetens the creamy filling perfectly.
1 8 oz block ⅓ less fat cream cheese (room temp): The star ingredient that gives the cheesecake its signature creamy texture without being too heavy.
¼ cup light sour cream or plain low-fat yogurt (at room temp): Adds a slight tang and keeps the filling silky smooth.
1 large egg at room temp: Helps bind everything together and adds richness.
2 oz graham crackers (4 whole graham crackers): Crushed into crumbs, they form the deliciously crisp and buttery crust base.
2 Tbsp unsalted butter (melted): Binds the graham cracker crumbs and adds a luscious buttery flavor.

How to Make Mini Blueberry Cheesecakes Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350 degrees Fahrenheit. Prepare a muffin tin by lining each of the eight cups with paper liners and giving them a light spray with cooking spray. This step ensures your cheesecakes will pop out easily after baking without sticking or losing their shape.

Step 2: Cook the Blueberry Sauce

Next, combine the blueberries with one tablespoon of sugar in a small saucepan. Cook over medium heat, stirring gently and mashing the berries slightly to release their juices. In just 4 to 5 minutes, you’ll have a thick, luscious sauce that will beautifully swirl through your cheesecake batter.

Step 3: Make the Cheesecake Batter

Using an electric mixer, beat together the room-temperature cream cheese, sour cream (or yogurt), the remaining three tablespoons of sugar, and the egg until the mixture is smooth and creamy. This step is crucial for a perfectly velvety texture, so give it a solid 30 seconds on medium-high speed to avoid any lumps.

Step 4: Prepare the Crust

Place your graham crackers into a zip-top plastic bag and crush them finely using a rolling pin. Transfer the crumbs to a small bowl, then stir in the melted butter until everything is combined like wet sand. This crumbly mixture will create a crisp, buttery foundation for your mini cheesecakes.

Step 5: Assemble the Mini Cheesecakes

Scoop about 1½ tablespoons of the graham cracker crust into each muffin cup, pressing down firmly to form an even layer. Divide the cheesecake batter evenly, dolloping slightly less than 3 tablespoons into each cup and smoothing the tops. Add a generous teaspoon of blueberry sauce on top, then gently swirl it through the batter with a toothpick. This lovely marbling makes each mini cheesecake extra inviting.

Step 6: Bake and Chill

Bake your mini cheesecakes for 20-24 minutes until they’re just set but still have a little jiggle. Don’t forget to rotate the pan halfway through baking to ensure even cooking. Once out of the oven, let them cool on a wire rack for about an hour before refrigerating for at least two hours. The chilling time is key for that classic cheesecake firmness and flavor development.

How to Serve Mini Blueberry Cheesecakes Recipe

The image shows a close-up of a small cheesecake with three visible layers. The bottom layer is a light brown crumbly crust. The middle layer is creamy white cheesecake filling with a smooth texture. Swirled into the top layer is a dark purple blueberry sauce, creating a marbled effect across the surface. A small bite is taken out of the cheesecake, revealing the thick, soft filling and dense crust. The cheesecake sits inside a white paper liner with a crimped edge. The background is a white marbled texture with part of another cheesecake visible in the distance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a few extra fresh blueberries on top of these mini wonders instantly ups their charm. For those who love a touch more indulgence, a small dollop of whipped cream works beautifully, adding lightness and a creamy contrast to the tangy filling.

Side Dishes

Serve these Mini Blueberry Cheesecakes Recipe delights alongside fresh fruit salad or a refreshing mint tea to balance richness with freshness. They also pair wonderfully with a scoop of vanilla ice cream or a small glass of dessert wine if you’re aiming to impress your guests.

Creative Ways to Present

For gatherings, arrange these cheesecakes on a rustic wooden board garnished with edible flowers or fresh herbs like mint for a pop of color. Alternatively, serve them in pretty cupcake wrappers or clear glass jars to highlight their elegant layers and vibrant blueberry swirls, making a visually stunning dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover mini cheesecakes keep beautifully in the refrigerator for 3 to 4 days. Keep them covered with plastic wrap or in an airtight container to maintain their creamy texture and prevent them from absorbing any fridge odors.

Freezing

If you want to prepare in advance or have extras, these mini cheesecakes freeze really well. Place them on a baking sheet to freeze individually, and once solid, transfer to a freezer-safe container or bag. They can be stored for up to one month without losing their flavor or texture.

Reheating

When you’re ready to enjoy frozen mini cheesecakes, thaw them overnight in the refrigerator. Serve chilled or bring them to room temperature for about 15-20 minutes before eating to experience the smooth, creamy texture at its best.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well too. Just thaw and drain any excess liquid before cooking to avoid making the sauce too watery.

Is it necessary to use room temperature ingredients?

Yes, room temperature cream cheese, egg, and sour cream help achieve a smooth batter with no lumps. Cold ingredients can make mixing difficult and result in a less creamy texture.

Can I substitute the graham cracker crust?

Definitely! You can use crushed digestive biscuits or vanilla wafer cookies for your crust. Just make sure to keep the same amount and mix with butter for that perfect base.

How do I know when the cheesecakes are done baking?

The cheesecakes should be set but may have a slight jiggle in the center. This ensures they stay creamy once chilled and are not overbaked or dry.

Can I make these mini cheesecakes vegan or dairy-free?

With some ingredient swaps like vegan cream cheese, yogurt alternatives, and plant-based butter, you can adapt this recipe. However, the texture and flavor might vary a bit from the classic version.

Final Thoughts

There’s something truly special about these Mini Blueberry Cheesecakes Recipe that makes every bite feel like a little celebration. They’re simple to make but impressive enough for any occasion, whether a casual family night or a festive party. I can’t recommend trying this recipe enough—once you do, these charming cheesecakes will surely become a beloved staple in your dessert repertoire.