Looking for a sweet treat that’s as cute as it is delicious? These Mini Blueberry Cheesecakes are the perfect bite-sized dessert for any occasion.
Whether you’re throwing a party, preparing for a holiday, these mini cheesecake recipes are full of flavor. You can even make them ahead of time and freeze them for later!
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 25 min | Difficulty: Easy | Servings: 12 mini cheesecakes
Main Ingredients: cream cheese, graham crackers, blueberry pie filling
Best For: parties, potlucks, and make-ahead desserts
Make Ahead: Needs at least 4 hours of chilling and can be made a day in advance
Storage: Store covered in the refrigerator for up to 4 days
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Table of Contents
- Recipe at a Glance
- Why I Love Making Mini Cheesecakes for Entertaining:
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Recipe Tips That Worked for Me when Baking Mini Cheesecakes
- Recipe FAQ's
- How to Store, Freeze and Thaw
- More Easy Dessert Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why I Love Making Mini Cheesecakes for Entertaining:
- Perfect for entertaining—no slicing or serving hassle.
- Everyone gets their own individual portion.
- Ideal for dessert buffets—easy to grab and enjoy.
- Just the right size for a sweet bite without overindulging.
- Leaves room to try other desserts, too.
Looking for more Easy Desserts ? Try my Cheesecake Parfait with Cherry Pie Filling, or my Weight Watchers Cheesecake Pudding. Yum!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Swap graham crackers with vanilla wafers or Oreo crumbs.
- Use Neufchâtel cheese for a slightly lighter version
- Use canned cherry pie filling, strawberries, or lemon curd instead of blueberry.
- Try using Homemade Blueberry Filling or fresh fruit like my Mini Cheesecakes with Fresh Berries.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: To make the crust, stir the graham cracker crumbs together with the sugar. Pour in the melted butter and mix to combine.
Step 2: Press the crust mixture firmly in a muffin pan that's been prepared with cupcake liners. Bake at 325°F for 5 minutes then set aside to cool.
Step 3: To make the filling, beat the cream cheese and sour cream on medium until smooth.
Step 4: Mix in the sugar and vanilla extract.
Step 5: Add the eggs one at a time just until incorporated.
Step 6: Pour the batter on top of the baked crusts almost to the top. Bake for 17-20 minutes until the tops are set.
Step 7: Allow the cheesecakes to cool in the pan for an hour then place them in an airtight container to refrigerate for at least 4 hours to overnight.
Recipe Tips That Worked for Me when Baking Mini Cheesecakes
- Lightly spray cupcake liners with non-stick spray before filling—this helps the cheesecake pull away cleanly after baking.
- Use a cookie scoop or measuring cup to evenly portion the crust and filling for consistent sizes.
- Tap the muffin tin gently on the counter before baking to release air bubbles from the batter.
- Let them cool completely in the pan before removing—this helps them firm up and hold their shape.
- For best flavor and texture, chill for at least a few hours or overnight before serving.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Mini cheesecakes should not sit out at room temperature for more than 2 hours. Because they contain dairy (cream cheese and eggs), leaving them out longer increases the risk of bacterial growth. If you're serving them at a party or gathering, it's best to keep them chilled until just before serving and return any leftovers to the fridge promptly.
Mini cheesecakes are done when the edges are set and the centers are slightly jiggly but not wet. They should look mostly firm on top with just a gentle wobble in the middle when you lightly shake the pan. Avoid overbaking—they’ll continue to set as they cool.
How to Store, Freeze and Thaw
Refrigerate: Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them chilled until ready to serve.
Freezer: Freeze mini cheesecakes without the blueberry topping. Once cooled, place them on a baking sheet and freeze until firm. Transfer to a freezer-safe container or zip-top bag with parchment between layers. Freeze for up to 2 months and add the topping after thawing.
Thawing Tips: Thaw in the refrigerator overnight before serving. For quicker thawing, let them sit at room temperature for about 30 minutes, but keep an eye on them so they don’t become too soft.
More Easy Dessert Recipes You'll Love!
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🗒️Shopping List
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📖 Recipe Card
Mini Blueberry Cheesecakes
Video
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 3 ½ tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- ⅓ cup sour cream, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Method
- Preheat the oven to 325°F and line a standard muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, combine the graham cracker crumbs and sugar, stirring until evenly mixed. Pour in the melted butter and stir until the mixture is well coated.
- Divide the crust mixture evenly among the 12 liners, pressing it firmly into the bottom to create a solid base.
- Bake for 5 minutes until lightly golden, then remove from the oven and set aside to cool.
- In a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium speed until smooth.
- Add the sugar and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the eggs one at a time, mixing just until incorporated.
- Pour the batter evenly into the prepared liners, filling each nearly to the top.
- Bake for 17-20 minutes, or until the tops are set.
- Remove from the oven and let the cheesecakes cool in the pan for one hour.
- Carefully take them out of the pan and refrigerate in an airtight container for at least 4 hours or overnight.
- Before serving, top each cheesecake with a spoonful of blueberry pie filling.
Nutrition
Notes
- Lightly spray cupcake liners with non-stick spray before filling—this helps the cheesecake pull away cleanly after baking.
- Use a cookie scoop or measuring cup to evenly portion the crust and filling for consistent sizes.
- Tap the muffin tin gently on the counter before baking to release air bubbles from the batter.
- Let them cool completely in the pan before removing—this helps them firm up and hold their shape.
- For best flavor and texture, chill for at least a few hours or overnight before serving.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
William Joyce says
This is the recipe I’ve been looking for! Can they be frozen? I really like it!
Lois says
Yes — you can freeze these mini cheesecakes if you want to make them ahead or save extras for later. Freeze them without the blueberry topping in an airtight container for up to about 2 months, then thaw overnight in the fridge before serving and add the topping once they’re thawed.