Mini Blueberry Cheesecakes

These mini blueberry cheesecakes have a sweet graham cracker crust, a creamy vanilla cheesecake layer, and a swirl of blueberry pie filling on top. They taste just as great as they look and are perfect for parties, picnics, holidays, or any fun occasion!

The post and recipe for mini blueberry cheesecakes were first published in March 2012. Both were updated and then republished in April 2025.

Blueberry Cheesecakes

As much as I love a classic cheesecake, making and baking one can be time-consuming. That's where these mini cheesecakes come in handy. 

They're easy to make and incredibly convenient since they're baked in a muffin tin. Plus, they’re absolutely adorable and the perfect size to satisfy your sweet tooth! I usually make these mini peanut butter cheesecakes any chance I get!

Lately, though, I've been completely obsessed with all things blueberry. So, when I discovered an extra can of blueberry pie filling in the pantry, I couldn't resist the urge to make mini blueberry cheesecakes for dessert.

Why I Love This Recipe

• Perfect dessert for spring or summer! The smooth, creamy cheesecake with a juicy blueberry swirl makes these little treats impossible to resist.
• Great for parties and picnics. Their small size makes them easy to transport and perfect for serving to party guests. Everyone loves a miniature dessert!
• It's a versatile recipe. If you don't like blueberries, you can use any other fruit filling you like.
• Easy to make ahead of time. Cheesecake needs time to chill, so it is the perfect treat to make the day before a party or event.

What You'll Need

To make these mini blueberry cheesecakes, you’ll need a few basic tools and some easy ingredients. The recipe card below has the complete ingredient list and directions!

Kitchen Tools

• Food Processor (affiliate links) - We always use this to crush cookies and nuts.
• Stand Mixer - I love my big mixer because it does everything for me.
• Muffin Pan - Perfect for cupcakes, cheesecakes, and muffins.

Key Ingredients

• Graham Crackers: White sugar and melted unsalted butter hold the graham cracker crumbs together.
• Cream Cheese: You will need two full-fat blocks of cream cheese. Set them out ahead of time so they can soften to room temperature.
• Granulated Sugar: I like to use regular sugar to sweeten the filling. Try brown sugar for a richer flavor.
• All Purpose Flour: Stabilizes the filling slightly so it doesn't crack.
• Heavy Cream: Adds a rich creaminess that balances the cream cheese mixture. Sour cream also works well.
• Large Eggs: Add moisture and bind the ingredients together. Do not overbeat the cheesecake batter after adding the eggs; this adds air and causes cracks.
• Blueberry Pie Filling: I used canned filling for convenience, but a homemade blueberry filling also works. You can also use blueberry jam or preserves in a pinch.

How To Make Mini Blueberry Cheesecakes

The steps for this blueberry cheesecake recipe are pretty simple. The hardest part for cheesecake lovers is waiting for the dessert to chill before enjoying it!

Make the cheesecake crust. Crush the graham crackers in a food processor, then mix them with sugar and melted butter in a small bowl. Press the mixture evenly into the bottoms of cupcake liners in a muffin pan, then set aside.

Prepare the filling. Beat the cream cheese and sugar in a large mixing bowl until smooth and creamy. Add the vanilla extract, heavy cream, and flour and mix again.

Whisk the eggs lightly, then gently mix them into the cheesecake mixture. Do not over mix.

Add the blueberry topping. Spoon the filling evenly into the prepared pan. Don't freak out; each one will be very full! Place a spoonful of pie filling on each one, then lightly swirl with a toothpick. 

Bake and cool. Place the pan in the oven and bake until done. Remove and cool slightly, then carefully remove each one and place them on a wire rack to cool for an hour. Chill in the fridge for a few hours before adding whipped cream and fresh blueberries.

Storage Recommendations

In the Refrigerator: Refrigerate the cheesecake cupcakes in an airtight container for a few days. 

In the Freezer: Place the cooled cheesecakes on a tray and freeze for 30 minutes. Wrap each dessert individually in plastic wrap and place in a storage bag for 2-3 months. Thaw in the refrigerator overnight. Add extra toppings before serving.

Tips and Tricks

• Set your ingredients out ahead of time. When making cheesecake, be sure to use room-temperature cream cheese and eggs. This helps create a smooth, lump-free batter and ensures that your cheesecake has the perfect creamy texture.
• Don't overmix the batter. When adding the other ingredients, be careful not to overmix the batter. Overmixing causes air bubbles, which might make your cheesecakes crack as they bake. Mix just until everything is combined for the smoothest texture.
• Avoid overbaking. Too much time in the oven leads to dry, cracked cheesecake. Remove the pan from the oven when the top is firm but slightly jiggly.
• Chill for the perfect texture. After baking the mini cheesecakes, allow them to cool to room temperature before placing them in the refrigerator. Chill the cheesecakes for at least 4 hours or overnight. This chilling process helps the cream cheese to set and makes removing the paper liners easier.

Varations

Customize the recipe every time to create unique and delicious treats for your friends and family.

• Make another crust. Use Golden Oreos, Nilla wafers, or Biscoff cookies in place of the graham crackers.
• Try different toppings. Use cherry, strawberry, or blackberry for a fun new flavor.
• Add a lemon twist. We love these mini lemon blueberry cheesecakes. 

FAQs

More Mini Cheesecake Recipes

• Butterfinger Cheesecake Desserts
• Mini Chocolate Cheesecake Recipe
• Mini Turtle Cheesecakes
• Banana Cheesecake Cupcakes
• Mini Oreo Cheesecakes
• Green Tea Cheesecake

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