Blueberry-Topped Mini Cheesecakes

Blueberry-topped mini cheesecakes baked in a muffin tin with a graham cracker crust and a quick blueberry topping. They’re creamy, smooth, and just the right size for parties, picnics, or dessert trays. Serve them cold, topped with fresh blueberries and whipped cream if you want.

Course Dessert

Cuisine American

Keyword Blueberry-Topped Mini Cheesecakes, individual cheesecakes, mini cheesecake recipe, mini cheesecakes with blueberry topping, muffin tin cheesecakes

Prep Time 25

Cook Time 30

Chilling 1 30

Total Time 2 25

Servings cheesecakes

Calories 336kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Ingredient accuracy.
mixing bowls To combine the filling.
Saucepan To make the blueberry topping.
12-Count Muffin Tin For baking the cheesecakes.
food processor For crushing graham crackers.
hand mixer For mixing the filling.
cupcake liners Makes them easier to remove and serve.

Ingredients

Blueberry Sauce Topping:

2 cups (290 g) fresh or frozen blueberries
½ cup (100 g) granulated sugar
5 tbsps. (75 ml) peach fruit nectar (or any other flavor fruit juice)
1 tbsp. (8 g) cornstarch (optional)
1 tbsp. (15 ml) water (optional)

Cheesecake Crust:

9 full sheets (135 g) of graham crackers
2 tbsps. (25 g) granulated sugar
3 tbsps. (42 g) butter melted

Cheesecake Filling:

2 (8 oz. 0r 454 g total) packages, full-fat cream cheese room temperature
1 cup (200 g) granulated sugar
2 large eggs room temperature
1 tbsp. (8 g) all-purpose flour
1 tsp. (5 ml) vanilla extract
2 tsps. (4 g) lemon zest
3 tbsps. (45 ml) fresh lemon juice

Garnish:

fresh blueberries
whipped cream (optional)

Instructions

To make the blueberry topping, combine the blueberries, sugar, and peach nectar in a saucepan. Bring it to a simmer over medium heat and let it cook for about 10 minutes, stirring often and smashing some of the berries with the back of your spoon. If it still looks too thin, mix the cornstarch and water in a small bowl and stir that into the sauce. Let it bubble for another couple minutes to thicken. Set it aside to cool down.
2 cups (290 g) fresh or frozen blueberries , ½ cup (100 g) granulated sugar, 5 tbsps. (75 ml) peach fruit nectar , 1 tbsp. (8 g) cornstarch , 1 tbsp. (15 ml) water
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a food processor, pulse the graham crackers into fine crumbs. Add the sugar and melted butter, then pulse again until everything’s fully combined and sticking together. Divide the mixture evenly among the muffin cups and press it down firmly using a small glass or spoon.
9 full sheets (135 g) of graham crackers, 2 tbsps. (25 g) granulated sugar, 3 tbsps. (42 g) butter
Bake the crusts for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, flour, vanilla extract, lemon zest, and lemon juice. Beat on low speed, scraping down the bowl as needed, until the mixture is fully blended and smooth.
2 (8 oz. 0r 454 g total) packages, full-fat cream cheese , 1 cup (200 g) granulated sugar, 2 large eggs, 1 tbsp. (8 g) all-purpose flour, 1 tsp. (5 ml) vanilla extract, 2 tsps. (4 g) lemon zest, 3 tbsps. (45 ml) fresh lemon juice
Spoon the cheesecake filling evenly into the muffin cups, filling each one nearly to the top. Bake for 18 to 22 minutes, until the edges are set and the centers still jiggle slightly.
Let the cheesecakes cool at room temperature for 30 minutes. Then transfer them to the refrigerator and chill for at least 1 hour. The centers may sink slightly as they chill—that’s normal and makes room for the topping.
Once chilled, spoon the blueberry topping over each cheesecake. Add fresh blueberries and whipped cream if you like, then serve.
fresh blueberries, whipped cream

Notes

These bake best in a standard light metal muffin tin. If using a dark nonstick pan, check a few minutes early.
You can use frozen or fresh blueberries. No need to thaw frozen ones first.
The peach nectar can be swapped for any mild fruit juice you have on hand.
For clean layering, let the topping cool completely before spooning it on.
If you’re freezing them, skip the topping and wrap each one tightly in plastic wrap before storing in a freezer bag. Freeze the topping separately.
This recipe also works in a 6-cup jumbo muffin tin—just extend the baking time to around 25–28 minutes and watch for doneness.

For the best results when making this country fried steak with white gravy, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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