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mini blueberry cheesecake
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Mini Blueberry Cheesecakes

Topped with fresh, juicy blueberries and blueberry sauce, these mini blueberry cheesecakes are ready to make an appearance at all your summer gatherings. This simple recipe is easy to pack up and take to every barbecue this season.
Course Dessert
Cuisine American
Keyword Blueberry Cheesecake Cupcakes, Mini Blueberry Cheesecake, Mini Blueberry Cheesecakes
Prep Time 30 minutes
Cook Time 20 minutes
Chilling 1 hour
Total Time 1 hour 50 minutes
Servings 12 cheesecakes
Calories 336kcal

Ingredients

Blueberry Sauce Topping:

Cheesecake Crust:

  • 9 full sheets of graham crackers
  • 2 tbsps. granulated sugar
  • 3 tbsps. butter, melted

Cheesecake Filling:

Garnish:

  • fresh blueberries
  • whipped cream (optional)

Instructions

Blueberry Sauce Topping:

  • Combine blueberries, sugar and fruit nectar in a saucepan. Bring to a simmer over medium heat; cook for 10 minutes, stirring often and crushing berries with the back of a large fork. Cook down until it has thickened. Only if the sauce is too thin, make a slurry of cornstarch and water in a separate bowl and pour into the blueberry sauce, letting it cook another couple of minutes to thicken.
    2 cups fresh or frozen blueberries, 1/2 cup granulated sugar, 5 tbsps. peach fruit nectar (or any flavor), 1 tbsp. cornstarch (optional), 1 tbsp. water (optional)

Cheesecake Crust:

  • Preheat oven to 350 °F . Line a muffin tin with 12 cupcake liners.
  • In a food processor, pulse graham crackers to fine crumbs. Add sugar and melted butter and pulse until fully combined. Divide mixture evenly among muffin tins.
    9 full sheets of graham crackers, 2 tbsps. granulated sugar, 3 tbsps. butter, melted
  • Press down crusts firmly, using a small glass or the back of a spoon.
  • Bake for 10 minutes. Remove from oven and set aside.

Cheesecake Filling:

  • In a large mixing bowl beat together cream cheese and sugar until smooth and creamy.
    2 (8 oz.) packages cream cheese, room temperature, 1 cup granulated sugar
  • Mix in eggs, flour, vanilla, lemon zest and juice. Continue beating at low speed, scraping the bowl until fully combined.
    2 large eggs, room temperature, 1 tbsp. all-purpose flour, 1 tsp. vanilla extract, 2 tsps. lemon zest, 3 tbsps. lemon juice
  • Divide cheesecake filling evenly among muffin cups. Bake mini cheesecakes for 18-22 minutes. (Centers will jiggle a little, but edges should be set.)
  • Remove from oven and let cool at room temperature for 30 minutes. Transfer to fridge and chill for at least an hour. (The centers will sink slightly, but blueberry sauce will fill in the depressions.)
  • Remove from the refrigerator and divide blueberry sauce evenly onto each mini cheesecake. Garnish with fresh blueberries and whipped cream.
    fresh blueberries, whipped cream (optional)

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use. 

Nutrition

Serving: 155g | Calories: 336kcal | Carbohydrates: 43g | Protein: 4.4g | Fat: 17g | Saturated Fat: 17g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 74.3mg | Sodium: 202mg | Potassium: 111mg | Fiber: 1.1g | Sugar: 35g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg