Mini Blueberry Cheesecakes

I still remember the first time I made these Mini Blueberry Cheesecakes. It was a rainy Sunday, and we were all craving something sweet, but I didn’t want to commit to a full-sized dessert. I’ve always loved cheesecake, but let’s face it—cutting precise slices with a toddler running around is not easy! That’s when I decided to give these little beauties a shot.

What I love most about these mini cheesecakes is how they perfectly balance creamy richness, crunchy graham cracker crust, and the burst of freshness from those juicy blueberries. They’re elegant enough for a dinner party and simple enough for a weeknight treat. Plus, they’re just the right size for little hands (and let’s be honest, portion control for us adults!).

When I brought these out after dinner, my kids’ eyes lit up. My husband, who usually claims he’s “not a dessert guy,” was the first to ask for seconds. And those sweet, sticky fingers reaching for one more bite told me everything I needed to know—this recipe is a keeper.

These mini cheesecakes are a little bit fancy, a little bit fun, and a whole lot delicious. They’re a hit at playdates, potlucks, or just a cozy evening at home. If you’re looking for a dessert that’s just right for busy moms, these are calling your name. I hope your family loves them as much as mine does!

Questions I Often Get Asked About This Recipe

Can I use frozen blueberries?
Absolutely! If fresh blueberries aren’t in season, frozen ones work perfectly. Just don’t thaw them beforehand, or they might get mushy.

How long do these cheesecakes keep?
Stored in an airtight container in the fridge, they’ll stay fresh for up to 4 days. They’re also great for making ahead!

Can I make these without a muffin tin?
Yes! You can use silicone molds or even small ramekins if you don’t have a muffin tin on hand.

Can I swap the blueberries for another fruit?
Definitely! Strawberries, raspberries, or even a mix of berries would be delicious.

Do I have to bake the crust?
Baking the crust helps it stay firm and crunchy, but if you’re short on time, a no-bake version works too.

What You Need to Make Mini Blueberry Cheesecakes

Ingredients:

For the crust:

1 cup graham cracker crumbs

3 tablespoons melted butter

2 tablespoons granulated sugar

For the cheesecake filling:

8 oz (1 package) cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the blueberry topping:

1 cup fresh or frozen blueberries

2 tablespoons sugar

1 teaspoon lemon juice

For the crumble topping:

1/4 cup all-purpose flour

2 tablespoons brown sugar

2 tablespoons butter, softened

Special Tools:

Muffin tin

Paper or silicone cupcake liners

Hand mixer or stand mixer

How to Make Mini Blueberry Cheesecakes

Preheat the oven to 325°F (165°C). Line a muffin tin with 8 cupcake liners.

Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the cupcake liners, pressing it down firmly. Bake for 5 minutes, then let it cool while you prepare the filling.

Make the cheesecake filling: In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, and beat until just combined. Pour the filling over the crusts, filling each cup about 2/3 full.

Bake the cheesecakes: Bake for 18-20 minutes until the centers are set. Let them cool to room temperature, then chill in the fridge for at least 2 hours.

Prepare the blueberry topping: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Simmer until the blueberries burst and the sauce thickens, about 5 minutes. Let it cool.

Make the crumble topping: Mix flour, brown sugar, and butter until crumbly. Bake on a baking sheet at 350°F (175°C) for 8-10 minutes until golden.

Assemble: Top each cheesecake with blueberry sauce and sprinkle the crumble on top. Serve chilled and enjoy!

Tips for Making the Best Mini Blueberry Cheesecakes

Don’t overmix the filling: Overmixing can introduce too much air and cause cracks.

Chill time is key: Letting the cheesecakes chill ensures they firm up perfectly.

Make it ahead: These are great for making a day in advance. They actually taste even better the next day!

Add a citrus twist: A little lemon zest in the filling gives a bright, fresh flavor.

Reader Reviews

⭐⭐⭐⭐⭐ “These were a HUGE hit at my daughter’s birthday party. They were the perfect size for little hands, and the blueberry topping was so fresh!” — Jessica R.

⭐⭐⭐⭐ “I loved how easy this recipe was. Next time, I might add a bit of lemon zest for more tang.” — Sarah K.

⭐⭐⭐⭐⭐ “Perfect for a dinner party! Everyone loved them, and they looked so fancy. Thanks for the recipe!” — Emily T.

⭐⭐⭐ “The flavor was great, but my crust crumbled a bit. I’ll press it down more firmly next time.” — Rachel W.

⭐⭐⭐⭐⭐ “My husband, who isn’t usually a dessert guy, asked for seconds! That’s a win in my book.” — Laura M.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Sharing food is sharing love! If you enjoyed these Mini Blueberry Cheesecakes, why not spread the joy? Snap a pic, share it on Instagram, Facebook, or Pinterest, and tag your fellow dessert lovers. I’d love to see your creations—it makes my day knowing these little treats bring a smile to your family, too!