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Mini Blueberry Cheesecake
Mini blueberry cheesecake is light and creamy with a crunchy graham cracker crumb crust, a creamy cheesecake filling, and a sweet blueberry topping.
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Mini blueberry cheesecakes is a dreamy dessert that is light, creamy, and easy to make. Bursting with blueberry flavor on top of the velvety cheesecake and a graham cracker crust, they are the perfect individual-sized treat.
If you love mini cheesecake desserts you’ll definitely want to make cherry cheesecake cookies, cheesecake stuffed strawberries, and lemon cheesecake bars.
Mini Blueberry Cheesecake Ingredients
You will need:
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- 16 ounces cream cheese softened
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can blueberry pie filling
- Streusel Topping
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ¼ cup salted butter melted
- 1 tablespoon heavy whipping cream or milk
Substitutions and Additions
Blueberries: You could bake fresh blueberries into these cheesecakes, but the pie filling adds that nice sweet contrast.
Lemon: Lemon is always a fantastic companion to blueberry. Add a bit of lemon zest, lemon juice, or lemon extract into your cheesecake filling to make tangy mini lemon blueberry cheesecakes.
Filling: Instead of the blueberry pie filling, you could pick another one of your favorites, such as cherry, apple, or strawberry.
Crust: You could change the type of crust you are using, try vanilla wafers or an oreo crust for two alternatives.
How to Make Mini Blueberry Cheesecake
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Fill 18 muffin tins with parchment or foil-lined wrappers (these peel better than paper wrappers from this dessert).
PRO TIP: Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
STEP THREE: In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
STEP FOUR: Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
STEP FIVE: In a large bowl, beat cream cheese with the sugar until smooth. Scrape down the sides of the bowl often.
PRO TIP: Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
STEP SIX: Beat in eggs until well mixed.
STEP SEVEN: Beat in sour cream, vanilla, and flour until well mixed.
STEP EIGHT: Scoop 2 tablespoons of cheesecake mix into each cupcake wrapper.
STEP NINE: Divide the blueberry pie filling between the cupcakes, spoon some blueberries and the filling gently over the cheesecake mixture.
STEP TEN: To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar.
STEP ELEVEN: Pour the melted butter over the mixture and stir until combined and crumbly.
STEP TWELVE: Add heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
STEP THIRTEEN: Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
PRO TIP: The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
STEP FOURTEEN: Bake for 20 to 25 minutes or until the streusel on top is evenly browned.
STEP FIFTEEN: Remove from the oven and let cool for 20 minutes before placing it in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.
PRO TIP: For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.
How to Serve Mini Blueberry Cheesecake
Fun and simple to make, these mini blueberry cheesecakes are a treat to serve guests or just to have on hand to enjoy whenever you need a sweet dessert. Yummy all on their own, you could also top your cheesecake with a dollop of whipped cream. Enjoy your blueberry cheesecake with a warm cup of coffee or a cold glass of iced tea.
Storage
IN THE FRIDGE: Store the mini berry cheesecakes in an airtight container in the refrigerator for 5 to 7 days.
IN THE FREEZER: These mini desserts freeze and thaw very well. Store them in the freezer in an airtight container for up to 3 months.
Mini blueberry cheesecake features a crunchy graham cracker crumb crust, a creamy cheesecake filling, and a sweet blueberry topping. With a taste just as amazing as a full-size cheesecake, these mini versions only a fraction of the time to make. Little bites of heaven, mini cheesecakes are an ideal make-ahead dessert.
FREQUENTLY ASKED QUESTIONS
Can you freeze cheesecake?
You can prep your cheesecake ahead of time and wrap it in plastic wrap before storing it in the freezer. Thaw in the fridge overnight when you are ready to serve it.
How do you know when a mini cheesecake is done?
If the center looks set but still jiggles when you move the pan, your cheesecake is done.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
MORE RECIPES YOU’LL LOVE
Mini Blueberry Cheesecake
Mini blueberry cheesecake is light and creamy with a crunchy graham cracker crumb crust, a creamy cheesecake filling, and a sweet blueberry topping.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- 16 ounces cream cheese softened
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can blueberry pie filling
Streusel Topping
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ¼ cup salted butter melted
- 1 tablespoon heavy whipping cream or milk
Instructions
- Preheat the oven to 350°F.
- Fill 18 muffin tins with parchment or foil-lined wrappers (these peel better than paper wrappers from this dessert).
- In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
- Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
- In a large bowl, beat cream cheese with the sugar until smooth. Scrape down the sides of the bowl often.
- Beat in eggs until well mixed.
- Beat in sour cream, vanilla, and flour until well mixed.
- Scoop 2 tablespoons of cheesecake mix into each cupcake wrapper
- Divide the blueberry pie filling between the cupcakes, spoon some blueberries and the filling gently over the cheesecake mixture.
- To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar.
- Pour the melted butter over the mixture and stir until combined and crumbly.
- Add heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
- Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
- Bake for 20 to 25 minutes or until the streusel on top is evenly browned
- Remove from the oven and let cool for 20 minutes before placing it in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.
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