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Mini Blueberry Cheesecake

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close up shot of mini blueberry cheesecake showing its inside layers on a plate
This pretty mini blueberry cheesecake recipe is bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual-size serving.
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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.

close up shot of mini blueberry cheesecake stacked on top of each other

Mini Blueberry Cheesecake Ingredients

mini blueberry cheesecake raw ingredients that are labeled
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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.

melted butter and graham cracker crumbs 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. 

OUR RECIPE DEVELOPER SAYS

Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.

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. 

PRO TIP:

Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.

cream cheese combined with sugar until smooth and then add eggs, sour cream, vanilla and flour

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.

flour, baking powder, sugar, and brown sugar stirred together and then add butter and heavy cream

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

cheesecake baked for 20-25 minutes

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.

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

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. 

close up shot of mini blueberry cheesecake showing its inside layers on a plate

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?

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.

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close up shot of mini blueberry cheesecake showing its inside layers on a plate

Mini Blueberry Cheesecake

5 from 6 votes
This pretty mini blueberry cheesecake recipe is bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual-size serving.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings 18 mini cheesecakes

Ingredients
  

  • ½ cup salted butter, melted
  • cups graham cracker crumbs
  • 16 ounces cream cheese, softened
  • 1 cup white sugar
  • 2 large eggs
  • 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
  • cup granulated sugar
  • 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.
  • Baking 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 in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.

Notes

  • Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
  • Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
  • 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.
  • 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.
Inspiration From: Cake Cottage

Nutrition

Calories: 297kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 208mg | Potassium: 143mg | Fiber: 1g | Sugar: 21g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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      • Barb says

        5 stars
        Made this recipe in a 9 x 13 casserole. Baked it for 35 minutes. Turned out great. Will make it like this all the time instead of the muffins.

  1. Jeanette says

    5 stars
    I also made this dessert in a 9 x 13 glass baking dish just as Barb did and 35 minutes was perfect amount of cooking time and it was wonderful. Everybody loved it and it looked beautiful.

  2. Kim says

    5 stars
    I made this delicious recipe in a 9×13 glass baking dish and it turned out perfect! 35 minutes at 350 degrees. I even added some fresh blueberries on top of the blueberry pie filling before putting on the streusel topping. It was like a cheesecake/blueberry bar treat.
    Easy and tasty!

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