Mini Blueberry Cheesecakes
I love cheesecake, and I love blueberries, so this Mini Blueberry Cheesecakes recipe is at the top of my list of favorites! Super easy to make and a bit lighter than a traditional cheesecake, these minis are too good not to try!
This fabulous recipe comes from one of my favorite cookbooks, Skinnytaste Simple. It’s simply packed with delicious recipes that are a bit on the lighter side. With all the flavor but a bit more waist-friendly, I’ve tried a bunch of recipes in this book and love them all!
Mini Bluberry Cheesecakes
Gina Homolka, from SkinnyTaste, and I are longtime friends. I spent a weekend with her in Asheville when she was getting ready to launch her very first cookbook, and now, many cookbooks later, I’m delighted to share this Mini Blueberry Cheesecake recipe from Skinnytaste Simple with you!
These minis are perfect for game day, the holidays, potlucks, or anytime you just need a fruity and not-too-sweet mini dessert. I love them, and I know you will, too!
Why I love this recipe
- This recipe is lightened up but has all the flavor of a classic cheesecake.
- These mini cheesecakes are made in a muffin tin, so they bake pretty quickly.
- The recipe is easy to double in case you need to feed a crowd.
Gather these ingredients
- Blueberries – Fresh blueberries work best in this recipe.
- Sugar – White granulated sugar.
- Cream cheese – Use ⅓ less fat cream cheese; at room temperature.
- Sour cream – Use light sour cream; at room temperature.
- Egg – 1 large egg.
- Graham crackers – You’ll need about 4 whole crackers.
- Unsalted butter – Melted.
How to make the best Mini Blueberry Cheesecakes
- Preheat your oven to 350-F, line 8 cups of a standard muffin pan with paper liners and then spray them lightly with non-stick cooking spray. Set the pan aside.
- Combine the blueberries and 1 tablespoon of sugar in a small saucepan and cook over medium heat. Gently break up the berries and simmer for 4-5 minutes or until slightly reduced and thickened. Set aside to cool.
- Beat together the cream cheese, sour cream, egg, and remaining sugar in the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric mixer until combined and smooth.
- Seal the graham crackers inside a zipper-top bag and crush them into fine crumbs with a rolling pin.
- Transfer the crumbs to a small bowl and toss them with the melted butter. Stir to combine.
- Add 1 ½ tablespoons of the crumb mixture to each muffin cup, pressing it down to create the crust.
- Top each crust with a little less than 3 tablespoons of cheesecake batter, then smooth the tops with the back of a spoon.
- Top the cheesecake layer with a heaping teaspoon of the blueberry sauce, and swirl it into the batter with a toothpick or skewer.
- Bake the cheesecakes in a 350-F oven for about 20-24 minutes or until they’re set in the middle but still a bit jiggly. Turn the pan about halfway through the cooking time.
- Cool on a wire rack for about an hour, then refrigerate for 2 hours before serving.
- Dig in and enjoy!
Tips & substitutions
- Light cream cheese and light yogurt cut down on the fat and calories in these mini cheesecakes, but you can use regular fat, too.
- Swap the sour cream for low-fat Greek yogurt if you like.
- Fresh blueberries work best in this recipe.
- Chill these minis before serving for the best texture and flavor.
These Mini Blueberry Cheesecakes are perfect after a meal, but I love putting them out for snacking on, too, or for nibbling on with a cup of coffee if friends drop by. Serve them along with other treats, like Rice Krispies Peanut Butter Balls or my favorite, Russian Tea Cakes.
Store any leftover Mini Blueberry Cheesecakes in an airtight container in the fridge for 3-4 days.
Check out these awesome cheesecake recipes while you’re here
Get the Recipe:
Mini Blueberry Cheesecakes
- ½ cup blueberries
- 4 Tbsp sugar
- 1 8 oz block ⅓ less fat cream cheese, room temp
- ¼ cup light sour cream or plain low-fat yogurt, at room temp
- 1 large egg at room temp
- 2 oz graham crackers, 4 whole graham crackers
- 2 Tbsp unsalted butter, melted
- Preheat the oven to 350. Line 8 cups of a muffin tin with paper liners and spray evenly with cooking spray.
- In a small saucepan, combine the blueberries and 1 tablespoon of the sugar. Cook over medium heat, stirring constantly and gently smashing the berries, until slightly reduced and thickened, 4-5 minutes. Remove from the heat and set aside.
- In a large bowl, with an electric mixer, beat together the cream cheese, sour cream, egg, and remaining 3 tablespoons of sugar on medium-high speed until thoroughly combined and smooth, about 30 seconds.
- Place the graham crackers in a zip-top plastic bag and seal. Use a rolling pin to crush into fine crumbs. Transfer to a small bowl, add the melted butter, and stir to combine.
- Scoop 1 ½ tablespoons of the crumb mixture into each muffin cup, pressing down to create a layer of crust. Divide the cheesecake batter evenly among the cups, dolloping slightly less than 3 tablespoons in each, then smooth the tops with a spoon. Top each with a heaping teaspoon of the blueberry sauce, and using a toothpick or skewer, swirl the blueberry topping into the batter.
- Bake the cheesecakes until they are set but still slightly jiggly, 20-24 minutes, rotating the pan front to back halfway through. Place the pan on a wire rack to cool for about 1 hour, then refrigerate for 2 hours before serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...