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FEATURED Mini Blueberry Cheesecakes
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Mini Blueberry Cheesecakes

These Mini Blueberry Cheesecakes are creamy, bite-sized treats topped with fruit—easy to make, perfect for parties or holidays!
Prep Time15 minutes
Cook Time25 minutes
Chill Time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Blueberry Cheesecakes
Servings: 12 servings
Calories: 260kcal
Author: Lois

Equipment

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 ½ tablespoons butter, melted

For the Filling:

  • 16 ounces cream cheese, room temperature
  • ⅓ cup sour cream, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  • 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.

Video

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.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 205mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 694IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 0.5mg