These Mini Blueberry Cheesecakes are an ideal after-dinner treat: a crunchy cookie crumb base, a light and fluffy cream cheese filling, and a sweet blueberry compote on top.

If you love cheesecakes, add this Mini Blueberry Cheesecakes recipe to your collection. Blueberry lovers will especially enjoy the balance of buttery biscuit base, creamy filling and bright fruity topping.

What These Mini Cheesecakes Are Like

• Difficulty – Simple to make. There are three components (base, filling, compote), so allow a bit of time and some organization.
• Taste – A crisp biscuit layer topped with a smooth, creamy cheesecake and finished with a sweet-tart blueberry compote.
• Serving – Makes 12 personal-sized cheesecakes baked in muffin cups.

Ingredients

• For the cheesecake base
  • Cookie crumbs – Any cookie crumbs will work; digestives are used here for their flavor and texture.
  • Butter – Melted, to bind the crumbs.

• For the cheesecake filling
  • Cream cheese – Full-fat cream cheese gives the best texture.
  • Sugar – Granulated white sugar for sweetness.
  • Egg – One large egg at room temperature helps set the filling.
  • Vanilla – Vanilla extract for flavor.

• For the blueberry compote
  • Blueberries – Fresh are used, but frozen also work.
  • Sugar – A bit of granulated sugar to sweeten the fruit.
  • Lemon juice – Adds brightness and balances the sweetness.
  • Cornstarch – Mixed with water to thicken the compote.

NOTE, the full recipe and ingredient quantities are provided in the recipe card at the end of the post.

Instructions

1. Preheat oven – Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
2. Make cookie crumb crust – Combine cookie crumbs and melted butter in a medium bowl. Divide evenly among the 12 liners and press firmly to form a compact base.
3. Make filling and bake – In a mixer bowl, beat the cream cheese, sugar, egg and vanilla on high until smooth (about 2 minutes). Fill the prepared cups evenly. Bake 15–20 minutes, until set in the center. Remove and cool on a wire rack.
4. Make blueberry topping – In a small saucepan over medium heat, combine blueberries, sugar and lemon juice. Cook, stirring occasionally, 8–10 minutes. Mix cornstarch with water, add to the blueberries and stir until thickened. Remove from heat and let cool.
5. Fill cheesecakes – Spoon the cooled compote onto each cheesecake. Garnish with extra fresh blueberries and a mint leaf if desired.

Recipe Tips

• For the biscuit layer – Use a heaping tablespoon of crumb mixture per cup and press firmly so the crust holds together after baking.
• Cream cheese filling – Beat until very smooth for the best texture; avoid overmixing once the egg is added.
• Allow to cool – Cool completely before removing liners; removing too soon can cause the cheesecakes to fall apart.

Substitutions

• Cookie base – Swap digestives for graham crackers, vanilla wafers, or any cookie you prefer.
• Blueberries – Frozen berries work well; thaw and drain any excess liquid before cooking if needed.

Serving and Storage

These mini cheesecakes are perfect on their own and make a light after-dinner dessert. They can be made ahead and refrigerated; add the blueberry compote just before serving for the best texture and appearance.

Frequently Asked Questions

Mini Blueberry Cheesecakes

These Mini Blueberry Cheesecakes combine a buttery cookie base, a light cream cheese filling and a bright blueberry topping for a satisfying dessert.

Prep Time15 minutes mins

Cook Time30 minutes mins

Chill Time1 hour hr

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: North American

Keyword: blueberries, cheesecake

Servings: 12 cheesecakes

Calories: 174kcal

Author: Julia Pinney

Ingredients

For the cheesecake base:

• 1 cup cookie crumbs crumbled
• 4-5 tablespoon butter melted

For the cheesecake filling

• 8 oz cream cheese
• 1/3 cup granulated white sugar
• 1 large egg
• 1 teaspoon vanilla

For the blueberry compote

• 1 1/2 cups blueberries fresh
• 2 tablespoons granulated white sugar
• Juice of 1/2 lemon
• 1 teaspoon cornstarch
• 2 teaspoons water

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
• Combine cookie crumbs and melted butter, divide among the 12 muffin tins and press firmly.
• Beat cream cheese, sugar, egg and vanilla until smooth. Pour into muffin tins and bake 15–20 minutes until set. Cool on a wire rack.
• Cook blueberries, sugar and lemon juice for 8–10 minutes. Mix cornstarch with water, add and stir until thickened. Cool.
• Top each cooled cheesecake with the blueberry compote and garnish if desired.

*Times are estimates; appliances vary.

Nutrition Facts

Mini Blueberry Cheesecakes

Amount Per Serving (1 cheesecake)

Calories 174
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 44mg15%

Sodium 133mg6%

Potassium 57mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 400IU8%

Vitamin C 2mg2%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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