Mini Blueberry Cheesecake

The best ever Mini Blueberry Cheesecake made with a simple crust, delicious cheesecake with a lemon option and topped with a simple blueberry jam.

Mini Blueberry Cheesecakes are incredibly adorable and irresistible treats. These miniature delights are loved by many for their petite size and perfectly portioned goodness. With their rich and creamy filling, they offer a burst of sweet indulgence that is hard to resist.

These delightful treats are not only delectable but also versatile. They are often served at various gatherings and can effortlessly elevate any dessert table. The vibrant blueberries on top provide a pop of color and a burst of freshness, enhancing the visual appeal of these charming little cheesecakes.

Aside from their visual appeal, Mini Blueberry Cheesecakes are also practical. Their small size makes them convenient for serving and ensures that each person gets their own delectable treat. Moreover, their freezer-friendly nature allows you to enjoy them even on a whim. Simply store the leftovers in the freezer and bring them out whenever you crave a sweet and creamy delight.

In summary, Mini Blueberry Cheesecakes are a delightful treat that brings joy to any occasion. Their irresistible flavor, adorable presentation, and practicality make them a favorite among dessert lovers and a must-have for any sweet tooth.

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INGREDIENTS YOU NEED

Crust:

1/2 cup graham cracker crumbs gluten free if needed
2 tbsp unsalted butter melted

Cheesecake:

8 oz cream cheese room temperature
1/3 cup sugar
1/4 cup heavy cream
3 tbsp sour cream
2 tbsp lemon juice optional
1 tbsp lemon zest optional
1 tsp vanilla extract
1 large egg

Topping:

9 tsp blueberry jam
fresh blueberries

Instructions To Make Mini Blueberry Cheesecake

Preheat the oven to 350 degrees F. Line a regular-sized 12 muffin tin with 9 liners and fill up the empty spaces with water. Set aside.
Mix together your graham cracker crumbs and melted butter until well incorporated. Evenly fill the bottom of each muffin liner with your crust, press down on crust. Set aside.
In the bowl of a stand mixer or large bowl with a electric mixer, mix your cream cheese, sugar, heavy cream, and sour cream until smooth. Mix in your lemon juice and lemon zest if you are using them. Mix in your vanilla extract. Whisk in your egg until just incorporated, do not overmix.
Using a spoon, place your cheesecake batter evenly in your muffin liners and bake for 23-27 minutes. The centers should still jiggle a little bit, but the edges should be set.
Remove from the oven and allow to cool at room temperature for 60 minutes and then transfer to the fridge and let cool for at least 2 hours.
When ready, top with one tsp of blueberry jam and fresh blueberries. Enjoy!

Mini Blueberry Cheesecake

Samantha

The best ever Mini Blueberry Cheesecake made with a simple crust, delicious cheesecake with a lemon option and topped with a simple blueberry jam.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Chilling Time 2

Total Time 2 35

Course Dessert, Snack

Cuisine American

Servings servings

Calories 217 kcal