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Mini Blueberry Cheesecake: Easy Bite-Sized Dessert

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Mini blueberry cheesecake is a creamy, bite-sized dessert with a buttery crust and sweet blueberry topping, perfect for parties and easy serving.

Ingredients

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  • 1 cup crushed graham crackers or cookies
  • 3 tbsp melted butter
  • 8 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup sugar (for topping)
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. Mix crushed graham crackers with melted butter and press into each liner to form the crust.
  3. Bake crusts for 5–7 minutes and let cool.
  4. Beat cream cheese until smooth, then add sugar and mix well.
  5. Add eggs one at a time, mixing gently, then add vanilla extract.
  6. Pour filling over crusts in each liner.
  7. Bake for 18–22 minutes until centers are set.
  8. Cool at room temperature, then refrigerate for 2–3 hours.
  9. Cook blueberries with sugar and lemon juice until thickened, then cool.
  10. Spoon blueberry topping over chilled cheesecakes and serve.

Notes

  • Use room temperature cream cheese for a smooth batter.
  • Do not overmix to avoid cracks.
  • Allow proper chilling time for best texture.
  • Use well-drained blueberries to prevent excess moisture.
  • Store in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition

Find it online: https://recipeeasily.com/mini-blueberry-cheesecake/