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Blueberry-Topped Mini Cheesecakes

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These blueberry-topped mini cheesecakes feature a buttery graham cracker crust, a lemon-kissed cream cheese filling, and a vibrant homemade blueberry sauce. Baked in a muffin tin, they’re easy to serve and perfect for parties or elegant gatherings.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Blueberry Sauce Topping:
  • 2 cups (290 g) fresh or frozen blueberries
  • ½ cup (100 g) granulated sugar
  • 5 tablespoons (75 ml) peach fruit nectar (or substitute mild fruit juice)
  • 1 tablespoon (8 g) cornstarch (optional)
  • 1 tablespoon (15 ml) water (optional)
  • Cheesecake Crust:
  • 9 full sheets (135 g) graham crackers, crushed
  • 2 tablespoons (25 g) granulated sugar
  • 3 tablespoons (42 g) butter, melted
  • Cheesecake Filling:
  • 2 (8-oz) packages (454 g) full-fat cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (8 g) all-purpose flour
  • 1 teaspoon (5 ml) vanilla extract
  • 2 teaspoons (4 g) lemon zest
  • 3 tablespoons (45 ml) fresh lemon juice
  • Garnish (optional):
  • Additional fresh blueberries
  • Whipped cream

Instructions

  1. Make the blueberry topping: In a saucepan, combine blueberries, sugar, and peach nectar. Bring to a simmer over medium heat for about 10 minutes, stirring often and smashing some berries. If the sauce is too thin, mix cornstarch and water, then stir into the sauce. Let bubble briefly. Remove from heat and cool completely.
  2. Preheat oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  3. Make the crust: Pulse graham crackers into fine crumbs. Add sugar and melted butter, pulse to combine. Divide among muffin cups and press down firmly.
  4. Bake the crust: Bake crusts for 10 minutes. Remove and let cool slightly.
  5. Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour, vanilla, lemon zest, and juice. Mix gently until fully combined and creamy (avoid over-mixing).
  6. Fill and bake: Spoon filling into muffin cups, nearly to the top. Bake for 18–22 minutes, until edges are set and centers slightly jiggle.
  7. Cool and chill: Let cool at room temp for 30 minutes, then chill in the refrigerator for at least 1 hour.
  8. Add topping and serve: Spoon cooled blueberry sauce over chilled cheesecakes. Garnish with whipped cream and extra berries if desired. Serve cold.

Notes

  • Use cupcake liners for easy removal and clean presentation.
  • Mini cheesecakes may sink slightly after cooling — this is normal and perfect for holding the topping.
  • Don’t over-mix the batter after adding eggs to avoid cracks.
  • Store blueberry topping separately if making ahead for freezing.
  • Substitute fruit juice or jam as needed based on what’s available.

Nutrition

Find it online: https://savorymomskitchen.com/blueberry-topped-mini-cheesecakes/