These mini blueberry cheesecakes are bursting with fresh blueberries in both the cheesecake filling and homemade blueberry topping. The creamy cheesecake layer sits on top of a delicious buttery graham cracker crust and makes for the most perfect individual sized treat!
I'm bringing you today another mini cheesecake recipe. This time featuring a Summer berry favorite: blueberries!
I've mentioned this before, but mini cheesecakes are one of my favorite desserts to make. So far we've seen these strawberry swirl mini cheesecakes, oreo, and lemon. Don't worry, I have many more in the making and can't wait to share them with you!
Let's talk about these blueberry cheesecakes though. There are two different preperations of blueberries in this recipe to really highlight this gorgeous berry. First, we have a blueberry puree that is mixed directly into the cheesecake filling before baking.
And then we have a blueberry topping that gets drizzled right on top just before serving. All of those flavors sit on top of my favorite graham cracker crust that is both sweet and salty.
Why You'll Love This Cheesecake
- They're easy to make and require no water bath.
- Blueberries are in both the cheesecake layer and as a topping.
- These bite-sized treats are so easy to share with others.
- They're easily made in a muffin pan.
- You can conveniently make them ahead of time!
Baking with seasonal ingredients is one of my favorite things to do, which is why these blueberry cheesecakes make for a perfect Summer time treat! Whether you go blueberry picking, visit your local farmers market, or just grab a container from the grocery store, I highly recommend you make these this Summer.
Even when it's not blueberry season you can most definitely make this recipe year-round. I have not tried to make these with frozen blueberries yet, but I don't see why not!
Expert Baking Tips
- Muffin Pan: This mini cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, just use non-stick spray.
- Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
- Room Temperature Ingredients: You want your cream cheese, yogurt, and egg to be at room temperature before baking. This helps for all of the ingredients to combine more easily and for the filling to be very smooth. I recommend removing these items from your refrigerator 1 hour before you want to start baking.
- Blueberries: In total you'll need 1 ½ cups of blueberries to make both the puree and topping.
- Completely Chill: It is super important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Storing Leftovers: With any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
This recipe for mini blueberry cheesecakes has four components to it: blueberry puree, graham cracker crust, cheesecake filling, and blueberry topping. Each ingredient is important, so please try not to make any substitutions unless clearly noted below.
- Blueberries: I used fresh, but you could also use frozen. If you do, leave out the water in the blueberry topping.
- Sugar: Is used in all 4 parts of the recipe to help counterbalance the tartness.
- Lemon Juice: You can use fresh or store-bought.
- Graham Crackers: The main component of the crust. Use a food processor to pulse into crumbs.
- Unsalted Butter: Used for flavor and binding the crust ingredients together.
- Salt: Enhances all of the other flavors.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Yogurt: Adds creaminess. You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream if that’s what you have at home.
- Vanilla Extract: Adds flavor.
- Large Egg: This helps to thicken the cheesecake filling when baking.
- Water & Corn Starch: Used to help thicken the blueberry topping.
Follow each step carefully to create your own mini cheesecakes at home.
- Bluberry Puree: Combine the pureed blueberries, sugar, and lemon juice in a small saucepan over medium heat. Once boiling, continue to cook for another 5 minutes, stirring occasionally with a silicone spatula. Place it into the refrigerator to chill as you make the other components of the cheesecake.
- Graham Cracker Crust: Mix together the graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl. Evenly divide the crust up amongst the muffin pan cups and bake for 5 minutes.
- Cheesecake Filling: Cream together the cream cheese and sugar on medium-high speed until smooth. Then add the yogurt and vanilla extract and mix until combined. Add your egg, mixing on low speed, until just incorporated. Gently fold in the blueberry puree.
- Bake: Evenly distribute the cheesecake filling over the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Bake for 15-17 minutes until set and allow the cheesecakes to cool for 40 minutes at room temperature and then for 3 hours in the refrigerator.
- Blueberry Topping: Combine the blueberries, sugar, and 1 tablespoon of water in a small sauce pan and cook over medium heat for 5 minutes. Once boiling, combine the 2 teaspoon of water and 1 teaspoon of corn starch in a small bowl and pour into the blueberry mixture. Stir and cook for another minute. Chill completely in the refrigerator before topping the chilled cheesecakes.
Frequently Asked Questions
They're best consumed within 2-3 days but can last in the refrigerator for up to 5 days.
Yes, you can! This is a great recipe to make ahead of time. Simply serve them the next day with the blueberry topping.
The cheesecakes are done baking when they don’t jiggle when you move the pan.
It brings me so much joy to see you make my recipes. 🙂
More Cheesecake Recipes
Mini Blueberry Cheesecakes
- 12-count muffin pan
- Food Processor
- Sauce Pan
- ¾ cups blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Graham Cracker Crust
- 7 graham cracker sheets, crumbs (about 1 cup)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 12 ounces block-style cream cheese, room temperature
- ⅓ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- ¾ cups blueberries
- 1½ tablespoons sugar
- 1 tablespoon water
- 2 teaspoons water plus 1 teaspoon corn starch, mixed together
- Puree the blueberries in a blender until no large chunks remain. Combine the pureed blueberries, sugar, and lemon juice in a small saucepan over medium heat. Once boiling, continue to cook for another 5 minutes, stirring occasionally with a silicone spatula. Remove from the heat and pour into a heat-safe bowl, placing it into the refrigerator to chill as you make the other components of the cheesecake.
- Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
- Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
- In the bowl of an electric stand mixer using the paddle attachment (or you can use a handheld mixer in a large mixing bowl), cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your egg, mixing on low speed, until just incorporated. Remove the bowl from the stand and gently fold in the blueberry puree until fully combined.
- Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Place the muffin pan into the oven and bake for 15-17 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
- As the cheesecakes cool and chill, make the blueberry topping. Combine the blueberries, sugar, and 1 tablespoon of water in a small sauce pan and cook over medium heat for 5 minutes. Once boiling, combine the 2 teaspoon of water and 1 teaspoon of corn starch in a small bowl and pour into the blueberry mixture. Stir and cook for another minute.
- Remove from the heat and chill completely in the refrigerator before topping the chilled cheesecakes with the blueberry sauce.