Mini blueberry cheesecake recipe for those moments when you want something beautiful, balanced, and utterly indulgent. Each individual mini cheesecake offers a velvety filling with a crisp graham cracker base and a glossy blueberry topping that adds a fresh, fruity finish. Sophisticated, yet simple dessert perfection.
These creamy, bite-sized delights feature a golden graham cracker crust, smooth cheesecake filling, and a luscious blueberry topping. Whether you're serving a crowd or just treating yourself, this recipe delivers rich flavor in every mini bite.
Whether you're celebrating a birthday or simply treating yourself to a well-deserved indulgence, this mini blueberry cheesecake recipe is sure to impress. With a few simple ingredients and some patience, even beginner bakers can whip up a show-stopping dessert that will have everyone asking for seconds.
Table of Contents
- Why You'll Love Mini Blueberry Cheesecakes
- Key Ingredients
- How to Make Mini Blueberry Cheesecakes
- Mini Blueberry Cheesecake Recipe Tips
- Substitutions and Variations
- Frequently Asked Questions
- How to Store Mini Blueberry Cheesecakes
- More Recipes You'll Enjoy
- Recipe Card
- Mini Blueberry Cheesecake Recipe (You’ll Make on Repeat:)
- Comments
Why You'll Love Mini Blueberry Cheesecakes
- Mini version: What's best about this recipe is that these are mini individual blueberry cheesecakes! This means you can serve them individually and even customize the toppings if you wanted to. It just takes this classic to the next level, trust me!
- Easy: This recipe is incredibly easy to make and you can prep for it in mins. The simple instructions make it ideal for new bakers since you don't have to worry about a water bath or your baked cheesecake getting cracks!
- Versatile: The great thing about this blueberry cheesecake recipe is its versatility. You can customize it with different toppings, crusts, or variations, making it perfect for any occasion. You could swap blueberries for other fruit, such as raspberries or strawberries, to switch things up.
- Delicious: The taste of this blueberry cheesecake is divine - creamy, rich, and packed full of juicy blueberries. It's the perfect combination of sweet and tangy, with the perfect balance of textures from the smooth cheesecake filling and the crunchy biscuit base that complements the juicy blueberries on top.
- Crowd-Pleaser: Whether you're hosting a dinner party or feeding your family, this blueberry cheesecake is sure to be a crowd-pleaser. It's a real showstopper, and the beautiful presentation makes it perfect for sharing with friends and family.
- Impress Your Guests: If you want to impress your guests, this blueberry cheesecake recipe is the way to go. It looks and tastes incredible, and it will be sure to wow anyone who tries it. And the best part is - it's so easy to make!
Key Ingredients
All you need are some simple, pantry staple ingredients to make this delicious blueberry cheesecake. Let's look at them in more detail:
For the Mini Blueberry Cheesecake Recipe Batter:
- Cream cheese: You'll be using some full-fat cream cheese to make the filling for these cupcakes, which will give them a rich and creamy texture.
- Sugar: We'll also be adding some organic cane sugar to sweeten the cupcakes. While the cupcakes are baking, the sugar will melt and caramelize creating a delicious flavor in the cupcakes.
- Vanilla: Adding a splash of vanilla extract to the batter will infuse the cupcakes with a warm, comforting flavor.
- Eggs - I always use home eggs and that's why the cheesecake filling has turned out to be more yellowish than if you were to use regular store-bought eggs.
- Butter: The butter in this recipe serves two purposes: it adds richness and flavor to the cupcakes, and it helps the graham cracker crust hold together.
- Crushed honey graham crackers: These sweet and crunchy crackers make the perfect base for cupcakes. As you crush them into fine crumbs and combine them with melted butter, they will transform into a delicious, nutty crust that adds texture and flavor to each bite.
For the Decoration:
- Blueberry coulis sauce: Adds so much flavor to these mini cheesecakes and you cannot skip this part.
- Heavy whipping cream: The heavy cream in this recipe will be whipped to stiff peaks and folded into the cream cheese filling, giving it a light, airy texture. As you mix the cream, it will gradually thicken and become smooth and velvety.
- Fresh blueberries: These plump, juicy berries are the perfect topping for these creamy cupcakes. As you place them on top of the finished cupcakes, their bright, fresh flavor will provide a delicious contrast to the rich filling and buttery crust.
- Cupcake molds: To make these cupcakes, you'll need to use some cupcake molds.
How to Make Mini Blueberry Cheesecakes
Making this delicious blueberry cheesecake is easier than you think. Here's what you need to do to make it at home step by step:
How to Make the Crust for the Mini Blueberry Cheesecake Recipe
Place five whole pieces of graham crackers into a Ziploc bag and crush them with a roller into fine crumbs. You can also use a food processor to pulse the crackers into crumbs.
Add graham crackers crumbs, 1 tablespoon of sugar, and butter into a small bowl, and stir it with a spoon until well combined.
Line a muffin pan with aluminum foil liners. Add 1 tablespoon of crumb crust into each liner.
Press down the crumb mixture to the bottom with the same measuring spoon.
How to Make the Mini Blueberry Cheesecake Recipe
Preheat your oven to 350 F. In the bowl of a stand mixer, add cream cheese, sugar, and vanilla.
Beat on high for 2 minutes with a paddle attachment. Scrape down the sides of the bowl with a rubber spatula and beat it again on high for 3 minutes.
Reduce to medium speed and add one egg at a time (a total of 3 eggs).
Fill liners almost to the top with this mix.
Bake them in the oven for 18- 20 minutes. Remove them from the oven and let them cool completely on a wire rack.
After the cheesecakes are cold, remove them from the mold by tearing the side of the foil. Place them on a plate for decorations.
How to Make the Decorating Cream
Add one cup of heavy whipping cream into a small bowl. Beat it on high for 2 minutes.
Place the cream into a piping bag with a Wilton 106 attachment and line the cream on top of each cheesecake.
Make some blueberry coulis sauce using my recipe in a small saucepan. Using a Wilton decorating squeeze bottle drizzle the blueberry sauce on top of each cheesecake.
Garnish mini cheesecakes with some fresh blueberries and chill in the fridge for 2 hours before serving.
Your delicious mini blueberry cheesecakes are ready to be served.
For a full list of ingredients and instructions, see the recipe card below.
Mini Blueberry Cheesecake Recipe Tips
- Use fresh blueberries: Use fresh blueberries for the recipe instead of frozen ones for the best flavor in your delicious blueberry cheesecake.
- Use room temperature ingredients: Make sure all the ingredients, particularly the cream cheese, are at room temperature before starting. This will ensure a smoother and more evenly blended filling.
- Don’t over mix the batter: Overmixing adds too much air, which can cause the cheesecakes to puff up and crack. Mix just until smooth and combined.
- Let them cool gradually: Cool at room temperature for about 30 minutes, then chill in the fridge. Sudden temperature changes can cause cracks.
- Add toppings just before serving: To keep fruit fresh and the cheesecake looking pretty, add the blueberry topping just before serving (especially if using fresh berries).
Substitutions and Variations
Crust Variations
- Graham Cracker Crust (Classic): Traditional and buttery.
- Oreo Crust: For a chocolatey twist, substitute crushed Oreos (no filling removed).
- Gluten-Free Crust: Use gluten-free graham crackers or almond flour mixed with melted butter.
- Biscoff or Gingersnap Crust: Adds a spiced or caramel-like depth great for fall!
Cheesecake Filling Variations
- Lighter Option: Use low-fat cream cheese or Greek yogurt for a slightly lighter texture.
- No-Bake Version: Swap baked cheesecake for a no-bake filling (cream cheese + whipped cream + sugar).
- Flavor Boosters: Add lemon zest, vanilla bean paste, or almond extract to enhance the base flavor.
- Vegan/Dairy-Free: Use vegan cream cheese and coconut cream, and check crust ingredients.
Topping Substitutions
- Other Berries: Swap blueberries for raspberries, strawberries, or blackberries.
- Fruit Compote: Use a mixed berry compote or a homemade cherry sauce for variety.
- Lemon Curd or Chocolate Ganache: For a richer or more tangy topping.
- Fresh Fruit + Mint: A fresh, summery topping for a lighter touch.
Serving & Style Ideas
- Swirl It: Swirl blueberry puree into the cheesecake before baking for a marbled effect.
- Mini Jars or Cups: Use mini mason jars or cupcake liners for a no-mess presentation.
- Frozen Mini Cheesecakes: Freeze for 2–3 hours before serving for a cool summer treat.
Frequently Asked Questions
Yes, you can use frozen blueberries instead of fresh, but make sure to gently thaw them before using them in the recipe.
Yes, you can make this blueberry cheesecake ahead of time. Simply refrigerate until ready to serve or store in the fridge for up to 3 days.
Not for mini cheesecakes! Because of their small size, they bake evenly and rarely crack. Just be careful not to overbake them.
Definitely. Use gluten-free graham crackers or almond flour for the crust. Make sure all other ingredients (especially the crust and flavorings) are certified gluten-free.
The centers should be slightly jiggly when you remove them from the oven. They’ll firm up as they cool. Overbaking can lead to cracks or dryness.
How to Store Mini Blueberry Cheesecakes
To store leftovers of this blueberry cheesecake recipe, first, cover the cake with plastic wrap or foil and place it in the fridge for up to 5 days.
When you're ready to enjoy it again, let it sit at room temperature for about 20 minutes to take the chill off. To reheat individual slices, place them on a microwave-safe plate and microwave for 10-15 seconds on high or until warmed through.
If you need to freeze the cheesecake, it is best to freeze it before adding any toppings or whipped cream. Wrap the cheesecake tightly with plastic wrap, then foil, and place it in an airtight container or freezer bag.
The cheesecake can be frozen for up to 2 months. To thaw the cheesecake, remove it from the freezer and place it in the fridge overnight.
Do not thaw on the countertop or in the microwave as this can cause the cheesecake to become watery and lose its texture. Unfortunately, this cheesecake cannot be refrozen once it has been thawed.
Recipe Card
Mini Blueberry Cheesecake Recipe (You’ll Make on Repeat:)
Ingredients
- 3 - 8 oz. cream cheese packs
- ¾ cup sugar + 1 tbsp. for curst
- 1 tsp. vanilla extract
- 2 tbsp. butter soften
- 1 cup crushed honey graham crackers
- 3 large eggs
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- Cupcakes liners
Instructions
How to Make the Crust
- Place five whole pieces of graham crackers into a Ziploc bag and crush them with a roller into fine crumbs. You can also use a food processor to pulse the crackers into crumbs.
- Add graham crackers crumbs, 1 tablespoon of sugar, and butter into a small bowl.
- Stir it with a spoon until well combined.
- Line a muffin pan with aluminum foil liners.
- Add 1 tablespoon of crumb crust into each liner.
- Press down the crumb mixture to the bottom with the same measuring spoon.
How to Make the Batter
- Preheat your oven to 350℉. In the bowl of a stand mixer, add cream cheese, sugar, and vanilla.
- Beat on high for 2 minutes with a paddle attachment. Scrape down the sides of the bowl with a rubber spatula and beat it again on high for 3 minutes.
- Reduce to medium speed and add one egg at a time (a total of 3 eggs). Fill liners almost to the top with this mix.
- Bake them in the oven for 18- 20 minutes. Remove them from the oven and let them cool completely on a wire rack.
- After the cheesecakes are cold, remove them from the mold by tearing the side of the foil. Place them on a plate for decorations.
How to Make the Decorating Cream
- Add one cup of heavy whipping cream into a small bowl.
- Beat it on high for 2 minutes.
- Place the cream into a piping bag with a Wilton 106 attachment and line the cream on top of each cheesecake.
- Make some blueberry coulis sauce using my recipe in a small saucepan. It is over using a Wilton decorating squeeze bottle.
- Drizzle the blueberry coulis sauce on top of each cheesecake.
- Garnish with some fresh gorgeous blueberries. Chill in the fridge for 2 hours before serving.
- Your delicious mini blueberry cheesecakes are ready to be served.
Notes
Thank you for following me on Instagram, Facebook, and Pinterest!
This recipe was originally posted on September 26, 2014 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Darya says
Hello Valya! I’m so excited to make these 🙂 They look absolutely amazing! I plan to make it as a full cheesecake, however. I saw your previous response to a comment asking how to go about this, and that helps a ton! Do the ingredient proportions stay the same? Do you think that I will have to adjust anything? 🙂
Valya's Taste of Home says
Can you explain a bit more about what you mean? And exactly what comment you're referring to (there are a lot of them)? Thank you!
Darya says
Of course! (Sorry about that) - On June 05, 2018 at 9:20 pm, Cherry asked how to go about making these without making them "mini", but rather as a whole cheesecake. I was wondering if I would need to adjust the ingredient measurements when doing this, as I'll probably be making a whole cheesecake instead of mini cheesecakes, as well 🙂 I'm worried if I will mess it up if I keep the ingredient measurements the same, when making an entire whole cheesecake instead of the little ones. Thank you so much!
Valya's Taste of Home says
You do not need to adjust the ingredient amounts. I would bake the cheesecake in the water bath. I don't have tutorials but there are plenty out there on the web, it prevents the cheesecake from cracking. I hope this helps.
Yuliya M says
I made these for a family party once and they were so easy to make and a big hit!
Valya's Taste of Home says
I'm happy to hear that! Thank you for your feedback!
JEANNETTE says
VALYA: Can't wait to make these for Christmas ! I want to thank you ahead of time for your step by step, that's great ! * MERRY CHRISTMAS* I will get back to you ! "" JESUS IS THE REASON FOR THE SEASON ""
Valya of Valya's Taste of Home says
These are my favorite! Let me know how you like them.
Jessica says
These were so delicious! Family started eating them as soon as they cooled down! Didn’t even have time to properly decorate the first half.
Valya of Valya's Taste of Home says
That is so awesome! It's one of our favorites too! Thanks for sharing your experience with me 🙂
Nicole says
Hi, can these be frozen? Would you defrost in the fridge? Wanting to make desserts ahead of a function and these next perfect!
Valya of Valya's Taste of Home says
These cheesecakes it self may be frozen, but not the cream or coulis sauce. Thaw cheesecakes in the fridge for at least 6 hours then decorate them with cream, sauce and fresh blueberries.
Cherry says
I made this 2 weeks ago and it was delicious. Followed every steps and ingredients. My family loved it! I will be making this for my son’s graduation party.
www.valyastasteofhome.com says
I’m glad to hear that everyone loved it! We love it very much too! BTW, made them for last Sunday’s dessert 😀 Gongrats on your son’s graduation! ?
Cherry says
I would like to make it in a pan instead of cupcakes, is there anything that I should do or change the measurements? Thanks!
www.valyastasteofhome.com says
You would need to use about 8 or 9 inch spring form pan. Cover the bottom of the pan with foil, place cheesecake onto a baking pan ( I use turkey pan), transfer into preheat oven, then pour boiling hot water (use tea kettle) into a pan little less then half way. Bake in the water bath for about an hour at 300 F. Then turn the oven off, open oven door just a little bit for the heat to escape, and let it cool in the oven for about 2 to 3 hours. Then remove from the oven refrigerate overnight or 6 - 8 hours before serving. This way the cheesecake will hold it’s shape and not crack. I will have to post a separate recipe for it do to so many requests. I hope this helps. And I would love to know how it turn out for you (share a picture ?).
Nat says
Absolutely fabulous!
www.valyastasteofhome.com says
Yes, they are absolutely delicious!
Helen Sweeney says
Why did they cracked on top. ????are they suppose to??? I am taking them to bible study tonite..
www.valyastasteofhome.com says
Hi Helen. The cracks are ok on top the cheesecakes. You will top them with cream, sauce and then blueberries. To prevent cracks next time you make these, make sure they are baked over steaming water. (Preheat oven. Place baking pan onto the oven. Pour boiling water into a baking pan, place cooling rach over baking pan and then place cheesecake pan with cheesecakes onto the cooling rach). Bake as instructed. I hope this helps. Thank you for trying out my recipes. 🙂
Nikki says
Mine cracked also and sunk soon as I took them out what did I do wrong
Valya's Taste of Home says
Hmm... its hard to tell what went wrong without me seeing the preparation process. They sinking could be from over baking. Ovens differ from each other and your oven is probably stronger and the cheesecakes got baked faster. Try baking them for 15 minutes next time and prevent any shaking after baking. Let them sit and cool in the muffin pan for 10 minutes and then carefully take them out. Craking is ok. Sometimes my crack as well but sinking is not normal. Try it again, practice makes perfect! Happy Thanksgiving Nikki! 🙂
Sue says
Can you make these the night before?
www.valyastasteofhome.com says
Absolutely! Just keep then refrigerated. Enjoy!
coco says
bin etwas irritiert, dass niemand die Sauce erwähnt....
gut das ich das Rezept vorher noch in aller Ruhe mit den zugehörigen Zutaten lesen konnte, aber ich finde leider keinen Hinweis, wo und wie die Sauce zu machen ist...???
viell. kann man ja die Sauce, die bestimmt auch ein tragender Teil zum Gesamtkonzept ist, noch schnell nachreichen?
lieben Dank
valya'stasteofhome.com says
I'm sorry, can you please recomment in English! I do not understand what it's saying. Thanks.
Nataliya says
this are absolutely B.E.U.T.F.U.L! I BET TASTY TOO!
valya'stasteofhome.com says
Yes, they are! We make them pretty often, because we just love them THAT much 😉 They are great one serving dessert, and always a big hit at parties. 🙂
J9 says
This was my first time making cheesecake (I personally do not like it) but my husband loves it so I made these for his birthday. He said they were the best, I don't think anyone got a chance to have any as he ate them all lol. Great recipe thank you.
valya'stasteofhome.com says
I'm so happy to heat that! I love cheesecakes and mini serving of it is best. Thank you for an amazing review 😀
Anna says
I made these and they were delicious! Thanks for the recipe:)
valya'stasteofhome.com says
Thant's awesome! I'm glad you liked them and thank you very much for the review! 🙂
Laura says
Has anyone tried without the foil wrapper. Making these right now and realized I don't have any ? So I have to use paper.
Tanya says
Can I use paper molds instead of foil one? Thanks
valya'stasteofhome.com says
My daughter will be making them for this Sunday and that's what she asked me too. I don't know. We will experiment that and let you know. If you use foil they come out very easy leaving nice cupcake shape.
Z.Y says
so did it work with paper mold instead of foil one?
because I am planning to use paper one.
thanks
valya'stasteofhome.com says
The cheesecake may stick more to a paper molds and not peel off well. Give it a try and let me know how it went. Thank you for your comment.
Anna says
Are those regular-sized muffin tins? Or are they the mini ones?
valya'stasteofhome.com says
Those are regular size muffin molds. Thanks for asking Anna.
Ziz'ka says
ok this mini cheesecakes looks not only gorgeous, but they're delicious.. Oh my husband approved it. He really liked it... It is combination of sweet + sour, plus so soft. Delicious. Thank you
valya'stasteofhome.com says
You are very welcome! I'm so glad you guys liked it. 🙂
Ziz'ka says
making second attempt of this delicious and gorgeous mini cheesecakes.
valya'stasteofhome.com says
Aren't they tempting. I'm glad you like them.
Olviya says
Hi Valya, Thanks for stopping by my blog! It led me to find your blog:) I'm looking forward to making some of your recipes. These cheesecakes look scrumptious!
valya'stasteofhome.com says
Thank you Olviya! Let me know how you like them. 🙂
Rachel @ Bakerita says
These sound delicious, and I love the blueberry sauce on there. So yummy!
valya'stasteofhome.com says
Thank you Rachel! They are! 🙂
Stacey @ Bake Eat Repeat says
Those mini cheesecakes are beautiful!
valya'stasteofhome.com says
Thanks Stacey! 🙂
Manali @ CookWithManali says
these looks so pretty and cute! love the step by step pictures! 🙂
valya'stasteofhome.com says
Thanks Manali! They are delicious too! 🙂
Marina | Let the Baking Begin! says
I just saw another recipe for mini cheesecakes and thought that I should make some, and then here you are with your amazing recipe! Pinning!
valya'stasteofhome.com says
Thanks for Pinning Marina! It is always appreciated. I make four different kinds of cheesecake recipes, but this one is my new favorite. I love the smooth texture of it. Let me know what you think of it after you make it. 🙂
Dannii @ Hungry Healthy Happy says
These sound delicious. I love that they are mini too, so you can just eat a small bit 🙂
valya'stasteofhome.com says
Thanks Dannii! I agree. Less calories intake. Sorry for late reply. I checked my spam folder and your comment was there.
Gayle @ Pumpkin 'N Spice says
These mini cheesecakes look gorgeous! I love the blueberries piled on top. And everything tastes better in mini form, too! 🙂
valya'stasteofhome.com says
Thanks Gayle! I agree with you 100%. 🙂
Katya @ Little Broken says
These look beautiful and delicious Valya! Love your pictures!
valya'stasteofhome.com says
Thanks Katya! I've been reading on how to improve your pictures from Tasty Food Photography e-Book. Check out the sidebar on my blog. Its also affiliate link.
Mira L says
These look beautiful Valya! I make mini cheesecakes the exact same way and blueberry topping is my favorite! They look perfectly baked (sometimes I have issues with baking the mini cheesecakes). Pinning 🙂
valya'stasteofhome.com says
Thanks Mira! I was surprised my self how good they are. Fresh blueberries and coulis sauce.... 🙂
Natasha says
Nina said she is making this for Bellas birthday party 🙂 can't wait to try them.
Natasha says
They look absolutely scrumptious!!! Love the quality of this picture as well! Good job:)!
valya'stasteofhome.com says
Thank you Natasha!They are so delicious too!!! 🙂
valya'stasteofhome.com says
I hope Bella enjoys them! Happy B-Day Bella! 🙂