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    Home » Cheesecakes

    Mini Blueberry Cheesecakes

    July 13, 2021 by Ginger Snap 3 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    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!

    mini blueberry cheesecakes with fresh blueberry topping sauce

    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.

    looking down at the blueberry topping on top of the cheesecake bites

    Why You'll Love These Mini Cheesecakes:

    • 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!

    Craving more blueberry recipes? Check out my blueberry muffin recipe, blueberry lemon bread, and blueberry crumb bars. 🙂

    stacked cheesecakes made with blueberries

    Baking Tips Before Starting:

    1. 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.
    1. Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
    1. 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.
    1. Blueberries: In total you'll need 1 1/2 cups of blueberries to make both the puree and topping.
    1. 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.
    1. Storing Leftovers: With any leftovers, store them in an airtight container in the refrigerator for up to 5 days.

    Ingredients Needed:

    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.
    Ingredients needed: graham crackers, butter, blueberries, sugar, vanilla extract, yogurt, lemon juice, egg, salt, cream cheese

    How To Make Blueberry Mini Cheesecakes:

    Follow each step carefully to create your own mini cheesecakes at home.

    1. 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.
    1. 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.
    1. 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.
    1. Bake: Evenly distribute the cheesecake filling over the graham cracker crust (I used my 1.5 tbsp 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.
    1. Blueberry Topping: Combine the blueberries, sugar, and 1 tbsp of water in a small sauce pan and cook over medium heat for 5 minutes. Once boiling, combine the 2 tsp of water and 1 tsp 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.
    how to make blueberry cheesecakes. Blueberry puree, graham cracker crust, cheesecake filling, bake
    blueberries in sugar and water in a saucepan
    blueberry topping sauce

    Frequently Asked Questions:

    How Long Do Mini Cheesecakes Last?

    They're best consumed within 2-3 days but can last in the refrigerator for up to 5 days.

    Can I Make These Cheesecakes Ahead Of Time?

    Yes, you can! This is a great recipe to make ahead of time. Simply serve them the next day with the blueberry topping.

    How Can I Tell When The Cheesecakes Are Done Baking?

    The cheesecakes are done baking when they don’t jiggle when you move the pan.

    mini blueberry cheesecakes with a blueberry sauce on top and fresh blueberries

    If you made this recipe, please leave a comment and star rating below. I love hearing from you!

    If you’re interested in even more mini cheesecake recipes, check out the ones I’ve linked below.

    Enjoy! 🙂

    More Cheesecake Recipes To Try:

    • Mini Strawberry Cheesecakes with fresh strawberries
    • Banana Cream Cheesecake Bars
    • Oreo Cheesecake Bites with chocolate cookie crust
    • Mini Lemon Cheesecakes

    Mini Blueberry Cheesecakes

    Karissa Parrish (Ginger Snap)
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 15 mins
    Chilling Time: 3 hrs 45 mins
    Total Time 4 hrs 40 mins
    Course Dessert
    Cuisine American
    Servings 12 mini cheesecakes

    Equipment

    • 12-count muffin pan
    • Cupcake Liners
    • Food Processor
    • Sauce Pan

    Ingredients:
      

    Blueberry Puree:

    • 3/4 cups blueberries
    • 1 tbsp sugar
    • 1 tsp lemon juice

    Graham Cracker Crust:

    • 7 graham cracker sheets, crumbs (about 1 cup)
    • 4 tbsp unsalted butter, melted
    • 1 tbsp sugar
    • 1/8 tsp salt

    Cheesecake Filling:

    • 12 ounces block-style cream cheese, room temperature
    • 1/3 cup sugar
    • 1/4 cup yogurt (plain or vanilla), room temperature
    • 1/2 tsp vanilla extract
    • 1 large egg, room temperature

    Blueberry Topping:

    • 3/4 cups blueberries
    • 1 1/2 tbsp sugar
    • 1 tbsp water
    • 2 tsp water plus 1 tsp corn starch, mixed together

    Instructions:
     

    • Blueberry Puree: 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 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
    • 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 tbsp 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.
    • Blueberry Topping: As the cheesecakes cool and chill, make the blueberry topping. Combine the blueberries, sugar, and 1 tbsp of water in a small sauce pan and cook over medium heat for 5 minutes. Once boiling, combine the 2 tsp of water and 1 tsp 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.

    Notes:

    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 1/2 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.
    Keyword blueberry cheesecake, blueberry mini cheesecakes, cheesecake bites, mini cheesecakes

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    Reader Interactions

    Comments

    1. Sarah

      August 05, 2021 at 3:33 pm

      Oooh these look good! I love cheesecake and would love to try some of these mini ones. I like the blueberry flavor idea too, for all those fresh summer berries! Delicious.

      Reply
      • Ginger Snap

        August 07, 2021 at 9:22 pm

        Mini cheesecakes are some of my favorite recipes to make!

        Reply
    2. Lydia Hogan

      January 14, 2023 at 1:37 pm

      5 stars
      These turned out so good! Such good blueberry flavor, love using real fruit.

      Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

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