Mini blueberry cheesecakes are baked right in a muffin tin with a buttery graham cracker crust then finished with a sweet blueberry topping for the perfect individual treat.

Mini Blueberry Cheesecakes

From the recipe collection of Tara Ippolito

Mini blueberry cheesecakes are the kind of dessert that looks super impressive but are secretly so simple to make.

That’s exactly why I chose to make them for my husband’s 40th family birthday party this year. Happy birthday, Claude!

They were such a huge hit and everyone loved them. It’s nice to serve a grab and go dessert for parties so people can still walk around and mingle.

Plus, they really do look like they take a lot of effort to make. I assure you, they do not. If I can do it, you can do it!

And since they are made in a muffin tin, you get perfectly portioned little individual treats every time.

Which makes them easy to serve, share, or store in the fridge for whenever a sugar craving hits. Which for me is almost always daily.

The classic cheesecake filling paired with the graham cracker crust and sweet blueberry topping is a classic combo that tastes indulgent but light enough for any occasion.

Whether it’s a party, a picnic, or just a weeknight craving, these minis deliver all the decadence of cheesecake without the fuss of a full-sized one.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Mini Blueberry Cheesecakes Variations

I like this recipe for mini cheesecakes made just the way it is, but here are some ways to change it up if you’d like to.

• Crust- The crust can be made with Nilla wafers or shortbread cookies. I’ve even taken a big shortcut and place a golden Oreo cooking right down into the cupcake liner as a crust.
• Toppings- Any fruit pie filling would work great here as a topping. I did have strawberry for my party and they were wonderful.

Other Easy Dessert Recipes

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

• Pineapple Upside Down Cake
• Pina Colada Poke Cake
• Reese’s Chocolate Peanut Butter Pie
• Boston Cream Poke Cake

Mini Blueberry Cheesecakes Ingredients

For The Cheesecake

• Cream Cheese, softened
• Sugar
• Eggs
• Vanilla Extract
• Lemon Juice
• Flour
• Sour Cream
• Blueberry Pie Filling

For The Crust

• Graham Crackers, crumbs
• Unsalted Butter, melted
• Sugar

Instructions

Preheat the oven to 350°

First, mix together the graham crackers, melted butter and sugar.

Now, add cupcake liners to a muffin tin and evenly distribute about 1-1.5 Tbs of graham cracker crust into each one.

Then, using the bottom flat part of a cup, press down to spread the crust out evenly and compress it.

Now, place the muffin tin into the center rack of the oven for 5 minutes to toast up a bit.

In the meantime, in a large bowl, add the softened cream cheese mix each ingredient in separately starting with the sugar.

Now, mix in each of the eggs.

Then, mix in the vanilla extract.

Next, mix in the lemon juice.

Now, the flour.

And end with the sour cream.

Then, evenly distribute the cheesecake filling on top of the crusts. You’ll have a lot of filling left, so expect to make a second batch.

Now, place the muffin tin into the center rack of the oven for 15-20 minutes. It’s ok if the center is a little jiggly.

Allow the mini cheesecakes to cool to room temperature before lightly covering them with plastic wrap and placing them in the fridge for at least 4 hours and up to overnight.

Once you’re ready to serve them, remove them from the cupcake liners and add about 1 teaspoon of blueberry pie filling on top of each one.

Finally, serve chilled and enjoy!