Mini Blueberry Cheesecakes at Home

Mini Blueberry Cheesecakes start with a graham cracker crust, are filled with a lemony cheesecake, and topped with blueberry jam and fresh blueberries.

author’s note

The Cheesecake Recipe You Can’t Mess up!

I’ll be honest… full-sized cheesecakes have never been a reliable thing to make. Between the water bath, worrying about cracks, and the long bake and cool time, it can feel like a whole event just to get dessert on the table. But these mini blueberry cheesecakes completely changed that for me.

I’ve been making mini cheesecakes for years, and once I had my base recipe down, I started switching up the flavors depending on what I was craving. And I love anything blueberry. Blueberry muffins, blueberry crisp, blueberry pancakes… I’m always going back to it. So it only made sense to turn that base into a blueberry version.

The lemon in the cheesecake brightens everything up, the blueberry jam adds that sweet, glossy finish, and the fresh berries on top make them look like they came straight from a bakery. And the best part? No water bath, no stress, and they turn out every time.

How To Make Mini Blueberry Cheesecakes

1. Crust: Pulse graham crackers, stir with sugar and butter, then press into muffin cups.
2. Filling: Beat cream cheese and sugar until smooth, mix in egg, vanilla, flour, lemon.
3. Bake: Spoon filling over crust and bake til edges are set and centers slightly jiggly.
4. Cool & chill: Let cool at room temp, then chill until fully set.
5. Add topping: Spoon warmed blueberry jam over each cheesecake and 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 from-scratch!

chelsea’s recipe tip

How To Get Cream Cheese To Room Temp Quick

• Cut cream cheese into cubes and let it sit at room temp for about 20 minutes.
• Or, take off all the packaging and microwave it for 10–15 seconds at a time, turning it over each time, for a total of 30–40 seconds. Don’t let it melt.
• Once it’s soft, it’s ready to use in these cheesecakes!

Storage

Keep mini blueberry cheesecakes in an airtight container in the fridge for up to 5 days.

To freeze, leave off the fresh berry topping and wrap each cheesecake tightly. Freeze until solid, then store in a freezer-safe bag or container. Thaw in the fridge before adding berries and serving.

More Cheesecake Recipes:

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Frozen Hot Chocolate Cheesecake

Ingredients

• 4 full graham cracker sheets
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter (melted)
• 1 (8-ounce) package cream cheese (softened to room temperature)
• 1/2 cup granulated sugar
• 1/2 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 large lemon
• 6 tablespoons blueberry jam (divided)
• 1/2 pint fresh blueberries
• Powdered sugar (skippable, for dusting)

Method

1. Heat oven to 350°F. Line a 12-cavity muffin tin with 9 liners and fill the other empty spaces halfway up with water. This ensures even baking.
2. In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. mix in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and keep nearby.
4. In a medium bowl, combine room-temperature (see note 1) cream cheese and sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in flour, vanilla extract, egg, 1/2 tablespoon lemon zest, and 2 tablespoons lemon juice. Beat at low and even speeds until combined and smooth.
5. Spoon the cheesecake filling evenly among the 9 cups and bake for 23–27 minutes. The centers will still jiggle a little bit, but the edges should be set.
6. Remove from oven and let cool at room temperature for 30 minutes, then move to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)
7. Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 10–15 seconds. Spoon 1/2 tablespoon of jam on each cheesecake and spread to cover the top.
8. Immediately top with fresh blueberries—about 4–6 per cheesecake, depending on their size.
9. Place the last 1 and 1/2 tablespoons 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.