These Mini Blueberry Cheesecakes are my go-to when I want the creamy comfort of cheesecake with a bright pop of blueberry in a tidy, cupcake-sized bite. I cook a quick, jammy blueberry swirl, whip a lighter cheesecake batter, and bake them in a muffin tin so they set fast and chill beautifully.

Why You’ll Love This Recipe

I get all the classic cheesecake flavor in a lighter, portion-friendly treat. I prep the simple graham crust in minutes, swirl in a fresh blueberry sauce, and the minis bake quicker than a full cheesecake—perfect for potlucks, holidays, or a coffee-and-chat moment with friends. I also double the batch easily when I’m feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Blueberries: ½ cup fresh

• Sugar: 4 tablespoons, divided

• Cream cheese: one 8-ounce block, ⅓-less-fat, at room temperature

• Sour cream: ¼ cup light sour cream or plain low-fat yogurt, at room temperature

• Egg: 1 large, at room temperature

• Graham crackers: 2 ounces (about 4 whole crackers)

• Unsalted butter: 2 tablespoons, melted

Directions

1. I preheat the oven to 350°F (175°C). I line 8 cups of a standard muffin tin with paper liners and lightly spray them.

2. I cook the blueberry swirl: in a small saucepan, I combine the blueberries with 1 tablespoon sugar. I cook over medium heat, gently smashing the berries, until slightly thickened and reduced, 4–5 minutes. I set it aside to cool.

3. I make the batter: in a large bowl with an electric mixer (or stand mixer with paddle), I beat the cream cheese, sour cream (or yogurt), egg, and remaining 3 tablespoons sugar on medium-high until smooth, about 30 seconds.

4. I crush the crust: I seal the graham crackers in a zip-top bag and crush to fine crumbs, then stir in the melted butter.

5. I build the minis: I add 1½ tablespoons crust to each liner and press firmly. I divide the batter evenly (just under 3 tablespoons per cup) and smooth the tops. I add a heaping teaspoon of blueberry sauce to each and swirl with a toothpick or skewer.

6. I bake at 350°F for 20–24 minutes, rotating the pan halfway, until the centers are set but still slightly jiggly.

7. I cool on a rack for about 1 hour, then refrigerate for 2 hours before serving. I dig in and enjoy!

Variations

• Lemon-blueberry twist: I add 1 teaspoon finely grated lemon zest to the batter and a ½ teaspoon lemon juice to the blueberry sauce for extra brightness.

• Mixed-berry swirl: I swap in raspberries or blackberries (or a blend), keeping the same total berry amount.

• Vanilla-cookie crust: I replace graham crackers with crushed vanilla wafers for a softer, sweeter base.

• Greek yogurt swap: I use plain low-fat Greek yogurt instead of sour cream for a tangier bite.

• No-swirl topping: I skip the swirl and spoon the cooled blueberry sauce on top after chilling for a glossy finish.

Servings and timing

I get 8 mini cheesecakes from this batch.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling + refrigeration: 3 hours
Total time: about 3 hours 45 minutes

storage/reheating

I store leftovers in an airtight container in the refrigerator for 3–4 days. I don’t reheat—these are best chilled or brought to room temperature for 10–15 minutes before serving. For longer storage, I freeze the chilled cheesecakes (without liners if I want cleaner edges): I freeze on a sheet pan until firm, then wrap individually and store in a freezer bag for up to 2 months. I thaw overnight in the fridge.

FAQs

Can I use frozen blueberries?

I can, but I don’t thaw them first. I cook them straight from frozen and extend the simmer by a minute or two until the sauce thickens slightly. If the berries are very juicy, I stir in a ½ teaspoon cornstarch slurry (½ tsp cornstarch mixed with ½ tsp water) to help it set.

How do I prevent cracks on top?

I avoid overbaking and pull them when the centers still have a gentle jiggle. I also make sure my dairy and egg are at room temperature so the batter blends smoothly and doesn’t overwhip air.

Can I make these ahead?

I can make them 1–2 days ahead and chill, covered. If I’m freezing, I add any fresh fruit garnish after thawing so the tops stay neat.

What if I don’t have paper liners?

I lightly grease the muffin cups and cut parchment circles for the bottoms, then run a thin knife around the edges after chilling to release each mini cleanly.

Can I double the recipe?

I do it often. I double every ingredient and bake in two muffin tins, rotating racks halfway through. Bake time stays about the same; I watch for that slight jiggle in the center.

Conclusion

I love how these Mini Blueberry Cheesecakes deliver creamy, tangy richness with a bright berry swirl in a perfectly sized dessert. They’re quick to assemble, chill to a gorgeous set, and flex to whatever fruit or crust I’m craving. When I need a sweet finish without fuss, I reach for this recipe every time.