You can make this mini blueberry cheesecake recipe in half the time a full-sized cheesecake would take. These cupcake size cheesecakes are velvety smooth, perfectly sweet and BURSTING with blueberry flavor!
This mini blueberry cheesecake recipe is the perfect individual sized treat! Creamy vanilla cheesecake, baked on top of a cinnamon graham cracker crust and topped with a sweet blueberry compote. Serve them on a dessert table or have them as a simple snack.
For more delicious cheesecake recipes, try my Strawberry and White Chocolate Cheesecake and Creamy Honey Cheesecake.
Jump to:
Why You'll Love This Recipe
- Easier than regular cheesecake- These mini cheesecakes are not only easier than your traditional size cheesecake, but take half the time to prepare. The best part is they do not require a water bath!
- Perfect for parties- These mini treats are the ideal size for dessert platters or potlucks.
- Blueberry compote- A quick and easy blueberry compote, with a hint of lemon is the perfect topping that can be made in just 5 minutes.
- Customizable- These cheesecake bites are so versatile. You can swap out the blueberry compote for other fruits, such as strawberries or raspberries. You can even add a dollop of fresh whipped cream or lemon curd if you're feeling fancy.
Ingredient Notes
- Cream cheese- Use full fat cream cheese. Remove from the refrigerator 2 hours before mixing to allow the cream cheese to soften.
- Sour cream- Use full fat sour cream and make sure it's at room temperature before mixing.
- Eggs- I use two large eggs. Also needs to be at room temperature before mixing.
- Graham crackers- I use one full sleeve, which makes about 1 cup of graham cracker crumbs.
- Blueberries- I use fresh blueberries to make the compote but you can also substitute frozen blueberries.
- Lemon- I add lemon juice to the blueberry compote to brighten up the flavors. Use fresh lemon juice.
- Cinnamon- Just a small amount adds a little warmth to the fruit topping.
- Cornstarch- This is what helps the blueberry compote thicken. You will need to mix it with water to create a slurry before adding it to the blueberries.
Step By Step Ingredients
STEP 1: Make the blueberry compote. Combine blueberries, sugar and cinnamon inside a small saucepan. Cook over medium heat for 3 minutes.
Then, stir together water, cornstarch and lemon juice. Pour mixture into the blueberries. Cook until mixture begins to bubble and thickens. Stir in vanilla extract.
STEP 2: Make the crust. Preheat oven to 350°. In a food processor, pulse the graham crackers until finely ground. Pour into a large bowl and then add melted butter, sugar and cinnamon. Stir until combined.
Line muffin pan with cupcake liners. Then, spoon graham cracker crust into each cupcake mold. Use the back of a spoon or shot glass to press the crust into the muffin liner.
STEP 3: Bake the crust. Place the muffin pan into the oven and bake for 5-7 minutes. Remove from oven; set aside to cool.
STEP 4: Beat the cream cheese. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat for 2-3 minutes until smooth.
Then, add sour cream. Mix until fluffy, making sure to scrape down the sides of the bowl.
STEP 5: Add liquids. With the mixer on low speed, add the vanilla extract and eggs, one at a time. Mix just until combined.
STEP 6: Bake the cheesecakes. Lower oven temperature to 300°. Use an ice cream scoop to transfer the cheesecake mixture to your cupcake pan. Fill about ¾ the way up.
Then, bake for 18-20 minutes until the cheesecakes have puffed and the edges are set.
STEP 7: Let cheesecakes rest. Turn oven off. Peak the oven door to allow cheesecakes to rest for an additional 20 minutes before removing. Once cooled, chill the cheesecakes inside the refrigerator for 3-4 hours or overnight.
Then, top cheesecakes with blueberry compote.
Expert Tips
I suggest making the blueberry compote first so it has time to cool and set inside the refrigerator.
Make sure your cream cheese, eggs and sour cream are all at room temperature. This will ensure a much smoother and creamier cheesecake.
Do not over whip the cheesecake batter. Once you add the eggs, mix just until combined. Over mixing can lead to incorporating too much air into the batter and cause it to fall and crack once it is finished baking.
Although you can serve the mini cheesecakes inside their cupcake liners, I prefer to remove them. To do this, I place them inside the freezer for about 1 hour. It makes it easier and cleaner to remove them when they are slightly frozen.
FAQ
Yes, you can. Both have similar "jammy" textures. You can top the cheesecakes with store-bought jam and garnish with fresh blueberries if you prefer.
You can use golden Oreos or ground shortbread cookies. In this case, I would omit the extra sugar for the crust.
You can make these cheesecakes, as well as the blueberry compote 2-3 days before you need them. Add the blueberry topping once you are ready to serve.
Storing and Freezing
This mini blueberry cheesecake recipe makes 12, but if you have any leftovers, store them inside an airtight container. Refrigerate for up to 5 days.
Freezing
These mini cheesecakes can be frozen ahead of time. Once they are completely cool, wrap them tightly in plastic wrap and freeze up to 30 days. To thaw, place them inside the refrigerator overnight.
When you're ready to serve, top them with the blueberry compote.
More Berry Inspired Recipes
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me Pinterest for more delicious family recipes.
📖 Recipe
Mini Blueberry Cheesecake
Ingredients
Blueberry Compote
- 2 cups Fresh blueberries
- 2 tablespoon White granulated sugar
- ¼ teaspoon Cinnamon
- ⅓ cup Water
- 2 teaspoon Cornstarch
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
Graham Cracker Crust
- 1 cup Graham crackers ground
- 2 tablespoon White granulated sugar
- ¼ teaspoon Cinnamon
- 3 tablespoon Unsalted butter melted
Cheesecake Filling
- 1 lb Cream cheese softened at room temperature
- ½ cup + 2 tbsp White granulated sugar
- ¼ cup Sour cream room temperature
- 1 teaspoon Vanilla extract
- 2 Eggs room temperature
Instructions
Blueberry Compote
- Combine blueberries, sugar and cinnamon inside a small saucepan. Cook over medium heat until the blueberries begin to release some of their juices, about 3 minutes.
- Then, stir together water, cornstarch and lemon juice. Pour cornstarch mixture into the blueberries. Cook until the mixture begins to bubble and the compote thickens.
- Remove from the heat and stir in vanilla extract. Allow the compote to completely cool before topping cheesecakes.
Graham Cracker Crust
- Preheat oven to 350°. In a food processor, pulse the graham crackers until finely ground. Pour into a large bowl and then add melted butter, sugar and cinnamon. Stir until evenly combined.
- Line muffin pan with cupcake liners. Then, spoon graham cracker crust into each cupcake mold. Use the back of a spoon or shot glass to press the crust into the muffin liner.
- Place the muffin pan into the oven and bake for 5-7 minutes until fragrant and crust turns a slightly darker golden brown. Remove from the oven; set aside to cool.
Cheesecake
- Lower oven temperature to 300°. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat for 2-3 minutes until smooth.
- With the mixer on low speed, add the vanilla extract and eggs, one at a time. Mix just until combined.
- Then, add sour cream. Mix until fluffy, making sure to scrape down the sides of the bowl.
- Use an ice cream scoop to transfer the cheesecake mixture to your cupcake pan. Fill about ¾ the way up.
- Bake for 18-20 minutes until the cheesecakes have puffed and the edges are set.
- Turn oven off but peak the oven door to allow cheesecakes to rest for an additional 20 minutes before removing. Once cooled, chill the cheesecakes inside the refrigerator for 3-4 hours or overnight.
- Top cheesecakes with blueberry compote and serve.
Notes
- Refrigerate blueberry compote to allow it to chill and set up before topping the cheesecakes.
- To remove the cupcake liners, place the cheesecakes inside the freezer for 1 hour.
Leave a Reply