Why You’ll Love Blueberry‑Topped Mini Cheesecakes Recipe

They bake in a standard muffin tin, so you get perfectly portioned cheesecakes — great for gatherings or snacks.
You can use either fresh or frozen blueberries for the topping, so it works year‑round.
The cheesecake filling is rich but not overly sweet; lemon juice and zest give it a refreshing zing.
The crust stays firm even after chilling, and the topping sets nicely without sliding off — unlike many soft mini‑cheesecake recipes.
They’re easy to make ahead, chill, and serve cold: perfect for summer picnics, parties, or a simple dessert tray.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Sauce Topping:

fresh or frozen blueberries
granulated sugar
peach fruit nectar (or any mild fruit juice)
cornstarch (optional, if needed)
water (optional, if using cornstarch)

Cheesecake Crust:

graham crackers (crushed)
granulated sugar
butter (melted)

Cheesecake Filling:

full‑fat cream cheese, at room temperature
granulated sugar
large eggs, at room temperature
all‑purpose flour
vanilla extract
lemon zest
fresh lemon juice

Garnish (optional):

fresh blueberries
whipped cream

Directions

Make the blueberry topping. In a saucepan, combine blueberries, sugar, and peach nectar (or juice). Simmer over medium heat for about 10 minutes, stirring frequently and gently smashing some of the berries. If the sauce is too thin, mix cornstarch with a bit of water and stir it in. Let it bubble until thickened, then remove from heat and cool.
Preheat and prep. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the crust. Mix crushed graham crackers with sugar and melted butter until combined. Divide among the muffin cups and press down firmly with the back of a spoon or small glass.
Bake crusts. Bake the crusts for 10 minutes. Remove and let cool while preparing the filling.
Make the filling. Beat cream cheese and sugar together until smooth. Add eggs, flour, vanilla, lemon zest, and lemon juice. Mix on low speed until well combined, scraping down the bowl as needed.
Fill and bake. Spoon filling evenly over the cooled crusts, filling each nearly to the top. Bake for 18–22 minutes, until edges are set and centers slightly jiggle.
Cool and chill. Allow cheesecakes to cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 1 hour.
Add topping and serve. Once chilled, spoon the cooled blueberry topping over each cheesecake. Garnish with fresh blueberries or whipped cream if desired.

Servings and timing

Makes 12 mini cheesecakes
Prep time: 25 minutes
Cook time: 30 minutes
Chill time: at least 1 hour
Total time: approximately 2 hours 25 minutes

Variations

Berry swap: Use raspberries, blackberries, or a mix instead of blueberries.
Crust twist: Try crushed vanilla wafers, chocolate cookies, or gingersnaps for a different flavor base.
Citrus boost: Add orange zest and juice for a citrusy alternative.
Chocolate lovers: Stir mini chocolate chips into the cheesecake filling before baking.
Nutty crust: Add finely chopped pecans or almonds to the crust for extra texture.

Storage/Reheating

Store the cheesecakes in the refrigerator, loosely covered, for up to 5 days. Add the topping just before serving if desired.
To freeze, wrap individual cheesecakes tightly (without topping) and freeze in an airtight container for up to 2 months. Freeze the topping separately. Thaw overnight in the refrigerator and top before serving.

FAQs

What if I don’t have peach nectar — can I substitute something else?

Yes, you can use apple juice, white grape juice, or even orange juice as a substitute for peach nectar.

Can I use frozen blueberries instead of fresh ones for the topping?

Yes, frozen blueberries work just as well and do not need to be thawed first.

Why do the centers of the mini cheesecakes sink slightly after baking?

It’s normal for the centers to sink a little as they cool, creating a perfect pocket for the topping.

Can I use store‑bought blueberry jam or pie filling instead of making the sauce from scratch?

Yes, warm it slightly before using to make it easier to spread over the cheesecakes.

Do I need cupcake liners to bake these cheesecakes?

Cupcake liners are highly recommended to make removal easy and prevent sticking.

Can I make larger cheesecakes using a jumbo muffin tin?

Yes, just increase the bake time and check for doneness around 25–28 minutes.

How do I know when the mini cheesecakes are done baking?

The edges should be firm and the centers should have a slight jiggle when gently shaken.

What happens if I overmix the cheesecake filling after adding the eggs?

Overmixing can introduce air, leading to cracks. Mix just until smooth for the best texture.

Can I make these cheesecakes ahead of time for a party?

Yes, they’re perfect for making ahead. Chill and top them the day you plan to serve.

Can I freeze the completed cheesecakes (with topping) for later?

It’s best to freeze them without topping. Thaw overnight and add topping just before serving.

Conclusion

Blueberry‑topped mini cheesecakes are a delightful, fuss-free dessert that delivers big flavor in a small package. With their buttery crust, creamy lemon-kissed filling, and fruity topping, they’re sure to be a hit at any occasion. Make them ahead, customize them with your favorite berries, and enjoy a perfect bite every time.