Mini Blueberry Cheesecake

Table of Contents

1. Mini Blueberry Cheesecake Ingredients
2. Substitutions And Additions
3. How To Make This Mini Blueberry Cheesecake Recipe
4. How To Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

This mini blueberry cheesecake tastes just as heavenly as a full-size cheesecake but takes only a fraction of the time. This delectable dessert features a crunchy graham cracker crumb crust, a creamy cheesecake filling, and a sweet blueberry topping.

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Mini Blueberry Cheesecake Ingredients

The graham cracker crumbs, cream cheese, sugar, and sour cream form the rich base, while the blueberry pie filling adds fruity sweetness.

The streusel topping provides a delightful contrast with its sweet crunchiness.

Together, these ingredients create a dessert that balances creamy, sweet, and crunchy elements, making each bite a delightful treat.

You’ll need:

• ½ cup of salted butter, melted
• 1½ cups of graham cracker crumbs
• 2 (8-ounce) packages of cream cheese, softened
• 1 cup of white sugar
• 2 large eggs
• ⅓ cup of sour cream
• 1 teaspoon of vanilla extract
• 1 tablespoon of all-purpose flour
• 1 can of blueberry pie filling

For The Streusel Topping:

• ¾ cup of all-purpose flour
• 1 tablespoon of baking powder
• ⅓ cup of granulated sugar
• ⅓ cup of packed light brown sugar
• ¼ cup of salted butter, melted
• 1 tablespoon of heavy whipping cream (or milk)

Substitutions And Additions

BLUBERRIES: 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 Nilla wafers or an Oreo crust for two alternatives.

How To Make This Mini Blueberry Cheesecake Recipe

Follow our easy steps to making the easy crust and topping it with a creamy cheesecake and blueberry topping.

STEP ONE: In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.

STEP TWO: Fill 18 muffin cups with parchment or foil-lined wrappers. Press about one tablespoon of graham cracker crumb & butter mixture in the bottom of each of the cupcake liners. 

STEP THREE: In a large bowl with an electric mixer, beat the cream cheese with the sugar until smooth.

Scrape down the sides of the bowl often. Beat in the eggs until thoroughly combined. Beat in the sour cream, vanilla, and flour until well mixed. 

STEP FOUR: Scoop two tablespoons of the cheesecake batter into each cupcake wrapper on top of the graham cracker crust. 

STEP FIVE: Divide the blueberry pie filling between the cupcakes – spoon some blueberries and the filling gently over the cheesecake mixture.

STEP SIX: To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar in a small bowl.

Pour the melted butter over the mixture and stir until combined and crumbly. Add the heavy cream and stir to combine.

The streusel crumbles will stick together just slightly, making small clumps.

STEP SEVEN: Sprinkle the streusel over the top of the blueberry filling on each cheesecake.

STEP EIGHT: Preheat oven to 350°F and bake cheesecakes for 20 to 25 minutes or until the streusel on top is evenly browned.

STEP NINE: Remove the muffin pan 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.

How To Serve

These mini blueberry cheesecakes can be served hot or cold – on their own or with a dollop of fresh homemade Cool Whip on top.

They go great with coffee or tea or beside a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea.

Fun and simple to make, for other mini cheesecake recipes, try our mini cherry cheesecake that is just bursting with cherries, mini cinnamon roll cheesecakes with lots of cinnamon and sweetness, or our lemon cheesecake bars.

Storage

If you have any leftovers of these delectable treats, here’s how to store them.

IN THE FRIDGE: Store the mini berry cheesecakes in an airtight container in the refrigerator for five to seven days.

IN THE FREEZER: These mini desserts freeze and thaw very well. Store them in the freezer in an airtight container for up to three months. 

Mini blueberry cheesecake is like a little bite of heaven. They are less intimidating than full-size cheesecakes but taste just as amazing.

Graham cracker crumbs, luscious cream cheese filling, and a juicy blueberry topping, all wrapped up in a little package for the perfect dessert — what more could you ask for?

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