Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and finally topped with blueberry jam and fresh blueberries.
Try one of these other cheesecake recipes next: Mini Vanilla Cheesecakes, Mini Cinnamon Roll Cheesecakes, or Mini Oreo Cheesecakes.
Mini Blueberry Cheesecakes Are Quick And Easy
Maybe a full-sized cheesecake sounds a bit intimidating, but mini cheesecakes couldn’t be easier!
Mini Blueberry Cheesecakes come together quickly, they don’t require a water bath, and there’s a topping of blueberry jam to cover up any glitches you might encounter.
How To Make Mini Blueberry Cheesecakes
The descriptions below correlate with the numbers on the photo collage underneath the text.
- Start by combining the room-temperature cream cheese and granulated white sugar.
- Cream the sugar and cream cheese together slowly and evenly, until completely smooth.
- Add in the egg, vanilla extract, flour, lemon zest, and lemon juice.
- Beat together slowly and evenly until combined.
- Add the graham cracker crust mixture to the muffin tin and press down firmly.
- Add cheesecake batter right on top and then bake.
- When cheesecakes are finished cooling and chilling, add blueberry jam on top.
- Finish with fresh blueberries.
Mini Blueberry Cheesecake Tips
- Use soft cream cheese: Cold cream cheese stays lumpy and takes longer to mix, making the cheesecakes rise and fall.
- Mix slowly and evenly: Don’t mix too fast to avoid air bubbles that cause cracks and uneven rising.
- Press the crust down firmly: Press the graham cracker mix firmly in the muffin tin to keep it from crumbling. A milk bottle lid works great for this.
- Let cheesecakes cool at room temperature: Putting them in the fridge too soon can cause cracks and condensation.
Quick Tip
Use a good-quality seedless blueberry jam for this recipe, since it’s such a predominant flavor. If you’re feeling ambitious, you can make your own blueberry jam, and nothing beats homemade!
How To Get The Cream Cheese To Room Temperature Quickly
- Cut cream cheese into cubes and spread it out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes.
- Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don’t want the cream cheese melted at all– just softened.
- Once the cream cheese is softened to room temperature, it’s ready to be used in these cheesecakes!
More Cheesecake Recipes
- Vanilla Cheesecake Bars with a berry sauce
- No-Bake Pumpkin Cheesecake reader favorite recipe!
- The BEST Chocolate Cheesecake
- Twix Cheesecake Bars with a caramel sauce
- Caramel Apple Cheesecake with streusel
Mini Blueberry Cheesecakes
Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries.
Ingredients
Crust:
- 4 full sheets of graham crackers
- 1 tablespoon white granulated sugar
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1/2 cup white granulated sugar
- 1/2 tablespoon white all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 large lemon (1/2 tablespoon lemon zest and 2 tablespoons lemon juice)
Topping:
- 6 tablespoons blueberry jam, separated
- 1/2 pint fresh blueberries
- Optional: powdered sugar for dusting
Instructions
Crust:
- Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 9 liners and fill up half of the other empty spaces with water. (This ensures even baking.)
- In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. Stir in the 1 tablespoon sugar and 2 tablespoons melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Filling:
- In a medium-sized bowl, combine the 8 ounces package of room-temperature (Note 1) cream cheese and 1/2 cup white sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in the 1/2 tablespoon flour, 1/2 teaspoon vanilla extract, 1 large egg, 2 tablespoons lemon juice, and 1/2 tablespoon lemon zest. Beat at low and even speeds until combined and smooth.
- Spoon the cheesecake filling evenly between the 9 cups and bake for 23-27 minutes. The centers will still jiggle a little bit, but the edges should be set.
- Remove from the oven and let cool at room temperature for 30 minutes and then transfer to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)
Topping:
- Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and ½ tablespoons of blueberry jam in a small bowl and microwave for 10-15 seconds. Spoon ½ tablespoon of jam on top of each cheesecake and spread to cover the top.
- Immediately top with fresh blueberries -- about 4-6 per cheesecake, depending on their size.
- Place the last 1 and ½ tablespoon of jam in the same small bowl and microwave for 10-15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.
Video
Recipe Notes
Note 1: Softening cream cheese: To get the cream cheese to room temperature quickly:
- Cut cream cheese into cubes and spread out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes.
- Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10-15 seconds, flipping to the other side after each burst. Do this for a total of 30-40 seconds. We don't want the cream cheese melted at all-- just softened.
Nutrition
Serving: 9cheesecakes | Calories: 187kcal | Carbohydrates: 30.3g | Protein: 1.9g | Fat: 6.8g | Cholesterol: 37mg | Sodium: 85.1mg | Fiber: 0.9g | Sugar: 22.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I bake these in small (single serving) glass jars? I saw (and tasted) a similar dish at a wedding anniversary recently and I like the idea of being able to transport the cheesecakes to a friend’s place.
I’d try these instead! 🙂 https://www.chelseasmessyapron.com/no-bake-treats/
Hi, the cheesecakes turned out great. Except that the graham cracker crusts on the bottom turned out really hard after I put the cheesecakes in the fridge to cool down. Any advice?
Did the cheesecakes get over baked? I wonder if your muffin tin is a dark metal and perhaps got hotter there as well