Home > Desserts > Mini Blueberry Cheesecakes Mini Blueberry Cheesecakes January 15, 2020 | 46 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and finally topped with blueberry jam and fresh blueberries. Try one of these other cheesecake recipes next: Mini Vanilla Cheesecakes, Mini Cinnamon Roll Cheesecakes, or Mini Oreo Cheesecakes. Mini Blueberry Cheesecakes are quick and easy Maybe a full-sized cheesecake sounds a bit intimidating, but mini cheesecakes couldn’t be easier! Mini Blueberry Cheesecakes come together quickly, they don’t require a water bath, and there’s a topping of blueberry jam to cover up any glitches you might encounter. How to make Mini Blueberry Cheesecakes The descriptions below correlate with the numbers on the photo collage underneath the text. Start by combining the room-temperature cream cheese and granulated white sugar. Cream the sugar and cream cheese together slowly and evenly, until completely smooth. Add in the egg, vanilla extract, flour, lemon zest, and lemon juice. Beat together slowly and evenly until combined. Add the graham cracker crust mixture to the muffin tin and press down firmly. Add cheesecake batter right on top and then bake. When cheesecakes are finished cooling and chilling, add blueberry jam on top. Finish with fresh blueberries. Mini Blueberry Cheesecake tips Use room-temperature/softened cream cheese. If the cream cheese is too cold, it will stay lumpy and won’t incorporate with the other ingredients nicely. It will also need a longer mixing time, which will create cheesecakes that rise and then fall. Mix the batter slowly and evenly. Beating the ingredients quickly or at a high speed introduces too much air into the batter, and that contributes to cheesecakes that rise and fall and have cracks. Mix the cheesecake batter at consistent speeds and in the same direction for best results. Press the crust down firmly. When adding the graham cracker mixture to the muffin tin, it needs to be firmly pressed down or the crust will crumble later on. I like to use a milk bottle lid to press the crumbs firmly down to create the crust. Allow the cheesecakes to cool completely at room temperature. It might not seem like a big deal to speed the chilling process of the Mini Blueberry Cheesecakes by putting them in the fridge right out of the oven, but this can cause cracks in the cheesecakes and condensation on the top. QUICK TIP Use a good-quality seedless blueberry jam for this recipe, since it’s such a predominant flavor. If you’re feeling ambitious, you can make your own blueberry jam, and nothing beats homemade! How to get the cream cheese to room temperature quickly Cut cream cheese into cubes and spread it out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes. Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all– just softened. Once the cream cheese is softened to room temperature, it’s ready to be used in these cheesecakes! More cheesecake recipes Vanilla Cheesecake Bars with a berry sauce No-Bake Pumpkin Cheesecake reader favorite recipe! The BEST Chocolate Cheesecake Twix Cheesecake Bars with a caramel sauce Caramel Apple Cheesecake with streusel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Blueberry Cheesecakes 5 from 10 votes - Review this recipe Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries. SAVE TO RECIPE BOX Print Recipe Mini Blueberry Cheesecakes 5 from 10 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries. Course Dessert Cuisine American Keyword mini blueberry cheesecakes Prep Time 15 minutes Cook Time 22 minutes Total Time 37 minutes Servings 9 cheesecakes Calories 187kcal Author Chelsea Lords Cost $7.43 IngredientsCrust:▢ 4 (61g) full sheets of graham crackers▢ 1 tablespoon white granulated sugar▢ 2 tablespoons (28.4g) unsalted butter, meltedCheesecake Filling:▢ 1 package (8 ounces; 225g) cream cheese, softened to room temperature▢ 1/2 cup (100g) white granulated sugar▢ 1/2 tablespoon (6g) white all-purpose flour▢ 1/2 teaspoon vanilla extract▢ 1 large egg▢ 1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)Topping:▢ 6 tablespoons blueberry jam, separated▢ 1/2 pint fresh blueberries▢ Optional: powdered sugar for dusting InstructionsCrust:Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. (This ensures even baking.)In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. Stir in the 1 tablespoon sugar and 2 tablespoons melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.Filling:In a medium-sized bowl, combine the 8 ounces package of room-temperature (Note 1) cream cheese and 1/2 cup white sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in the 1/2 tablespoon flour, 1/2 teaspoon vanilla extract, 1 large egg, 2 tablespoons lemon juice, and 1/2 tablespoon lemon zest. Beat at low and even speeds until combined and smooth.Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be set.Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)Topping:Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.Immediately top with fresh blueberries -- about 4-6 per cheesecake, depending on their size.Place the last 1 and ½ tablespoon of jam in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired. Recipe NotesNote 1: Softening cream cheese: To get the cream cheese to room temperature quickly: Cut cream cheese into cubes and spread out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes. Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don't want the cream cheese melted at all-- just softened. Nutrition FactsServing: 9cheesecakes | Calories: 187kcal | Carbohydrates: 30.3g | Protein: 1.9g | Fat: 6.8g | Cholesterol: 37mg | Sodium: 85.1mg | Fiber: 0.9g | Sugar: 22.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.