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Creamy Blueberry Mini Cheesecake Bites

Creamy Blueberry Mini Cheesecake Bites - featured image
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These creamy blueberry mini cheesecake bites with a graham crust are quick, easy, and perfect for portion-controlled indulgence. They combine a smooth cheesecake filling with a buttery crust and a lightly sweetened blueberry topping.

Ingredients

Scale
  • 1 cup (120g) graham cracker crumbs
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) heavy cream, lightly whipped
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until crumbs are evenly coated and resemble wet sand.
  2. Line a 12-cup muffin tin with paper cupcake liners. Press about 1 tablespoon of the graham crust mixture into the bottom of each liner, flattening evenly. Bake for 8–10 minutes until set and toasty. Remove and cool slightly.
  3. While crusts bake, combine blueberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring gently, until berries break down and mixture thickens, about 5 minutes. Remove from heat and cool to room temperature.
  4. In a large bowl, beat softened cream cheese and sugar until smooth and creamy using an electric mixer. Add egg and vanilla extract, beating until just combined. Gently fold in lightly whipped heavy cream.
  5. Spoon cheesecake filling evenly over cooled crusts, filling each about ¾ full. Bake at 325°F (160°C) for 18–20 minutes, until edges are set but centers still slightly jiggle.
  6. Cool cheesecakes to room temperature in the pan. Top each with a spoonful of blueberry topping. Refrigerate for at least 2 hours to firm up before serving.

Notes

Do not overbake to maintain creamy texture; slight wobble in center indicates perfect doneness. Use room temperature cream cheese to avoid lumps. Press crust firmly but not too compact. Stir blueberry topping gently to avoid turning it into jam. Chill cheesecakes for at least 2 hours before serving. For dairy-free option, substitute cream cheese with vegan cream cheese, butter with coconut oil, and heavy cream with coconut cream.

Nutrition

Keywords: blueberry cheesecake, mini cheesecakes, graham crust, easy dessert, homemade dessert, bite-sized cheesecake, blueberry topping

Find it online: https://magnetmeal.com/creamy-blueberry-mini-cheesecake-bites-recipe-easy-homemade-dessert-ideas/