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Mini Blueberry Cheesecakes

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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.

Up-close image of a Mini Blueberry Cheesecake with fresh blueberries on top.

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 potential cracks or sinking.

How to make Mini Blueberry Cheesecakes

The descriptions below correlate with the photo collage underneath the text.

  1. Start by combining the room temperature cream cheese and granulated white sugar.
  2. Cream the sugar and cream cheese together slowly and evenly, until completely smooth.
  3. Add in the egg, vanilla extract, flour, lemon zest, and lemon juice.
  4. Beat together slowly and evenly until combined.
  5. Add the graham cracker crust mixture to the muffin tin and press down firmly.
  6. Add cheesecake batter right on top and then bake.
  7. When cheesecakes are finished cooling and chilling, add blueberry jam on top.
  8. Secure fresh blueberries to the blueberry jam.

Process shots-- images of the sugar and cream cheese being mixed together; all the other ingredients added together; mixed and then poured into the prepared muffin tins; baked, and topped with fresh blueberries.

Mini Blueberry Cheesecake tips

  • Use room temperature/soft 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 beating time which will create  cheesecakes that rises and then falls.
  • Mix the batter slowly and evenly. Beating the ingredients quickly or on 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.
  • 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 excess condensation on the top.
  • 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 the gallon milk bottle lid  to press the crumbs firmly down to create the crust.
  • Use a good-quality seedless blueberry jam. If you’re feeling ambitious, you can make your own blueberry jam.

How to get 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.
  • Once the cream cheese is softened to room temperature, it’s ready to be used in these Mini Blueberry Cheesecakes!

Image of one Mini Blueberry Cheesecake with a bite taken out of it.

More cheesecake recipes

5 from 2 votes
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Mini Blueberry Cheesecakes
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 

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
Servings: 9 cheesecakes
Calories: 187 kcal
Ingredients
Crust:
  • 4 (61g) full sheets of graham crackers
  • 1 tablespoon white granulated sugar
  • 2 tablespoons (28.4g) unsalted butter, melted
Cheesecake Filling:
  • 1 package (8 ounces; 225g) cream cheese, softened to room temperature
  • 1/2 cup (100g) white granulated sugar
  • 1/2 tablespoon (63g) 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
Instructions
Crust:

  1. 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.)

  2. 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.

  3. Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Filling:

  1. 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.

  2. 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.

  3. 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:
  1. 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.

  2. Immediately top with fresh blueberries -- about 4-6 per cheesecake depending on their size.

  3. 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 Notes

Note 1: 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 facts in mini blueberry cheesecakes

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Reader Interactions

Comments

    • chelseamessyapron says

      Thanks Rachel! I’m right there with you-a full slice of cheesecake is far too heavy most of the time. These are just the right amount 🙂

      Reply

  4. Kelly says

    Love how adorable and pretty these mini cheesecakes are! They look so pretty with the fresh blueberries! Lemon and blueberries are a fantastic combination and sound so refreshing right now – they look and sound amazing Chelsea 🙂

    Reply

  11. Beth @ bethcakes says

    These cheesecakes are so cute! I’ve always been intimidated by cheesecake, but I made one back before Christmas and it was totally fine! I’ve been wanting to make some mini ones since then, and these are just too precious!

    Reply

  12. Ashley says

    Oh this combo just makes me think of spring for some reason! I (weirdly) used to hate lemon in desserts but have come around : ) And I really have gotten into the lemon / blueberry combo and these little babies sound awesome! Plus they are cheesecake after all!

    Reply

    • chelseamessyapron says

      Haha I totally agree – they are definitely a magical combination! And portions for cheesecake is a must!

      Reply

  18. Jamie | Jamie's Recipes says

    Popping over from Saturday Night Fever –those cheesecakes are totally gorgeous! I have one jar of blueberry jam leftover from this summer that I have been hoarding. These might be the perfect reason to finally open it.

    Reply

  20. Kristen says

    These cheesecakes were SOOOOOO easy to make. I made them for a friend’s BD party and they received an “excellent” from all those at the party!

    Reply

    • chelseamessyapron says

      I haven’t ever tried them in a miniature muffin tin so I can’t say for sure, but I would think around 15 minutes

      Reply

  22. Michelle S. says

    5 stars
    Really enjoyed these! Had them tonight for our Valentine’s treat. The only thing I would adjust is the crust to half of what is recommended . Otherwise loved the flavors!

    Reply

    • chelseamessyapron says

      So glad to hear you enjoyed these! 🙂 And definitely feel free to halve that crust the next time 🙂 Thanks for the comment!

      Reply

  23. Ashwini says

    5 stars
    Hi. I searched for a mini Cheesecake receipe and happened to stumble upon yours. I thank my stars for this. Tried it yesterday and these are the most delicious cheesecakes I have ever had. The tang from the lemons and zest blends beautifully with the fresh blueberries. Thank you for a wonderful receipe.

    Reply

  25. Amber says

    I’ll be making these in a couple of days and was wondering, if I make them in advance do you recommend waiting to put the jam on? Or would it be OK to put the jam on and put them in the fridge to store for a day?

    Reply

    • chelseamessyapron says

      I would recommend waiting to put the jam on until you are serving them! I hope you guys enjoy! 🙂

      Reply

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