Blueberry Cream Cheese Cupcake Recipe

So sweet!

Here’s a rich and creamy mini cheesecake topped with your favorite blueberry pie filling. 

Blueberry Cream Cheese Cupcake Recipe

Cooking Marta, Reader Recipe
So sweet!
Prep Time 45 minutes
Cook Time 1 hour 55 minutes
Resting Time 30 minutes
Total Time 2 hours 40 minutes
Course Dessert, Snacks/Merienda
Cuisine American
Servings 24


Blueberry Cream Cheese Cupcake Ingredients

  • 2 cups crushed graham crackers
  • 3 tablespoons white sugar
  • 1/2 Cup unsalted butter melted
  • 450 Grams cream cheese softened
  • 1 Cup white sugar
  • 1 Cup All-purpose cream
  • 2 medium eggs
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla extract
  • 1 595-gram can blueberry pie filling
  • crushed graham crackers for topping


  • Preheat oven at 340 degrees F or 170 degrees C for 25 minutes. Place cupcake liners in a muffin tin. Set aside.
  • For the crust, combine crushed graham, melted butter, sugar, and salt in a bowl. Mix until well blended.
  • Press 1 tablespoon of crumbs onto the bottom of the muffin cups. Set aside.
  • In another bowl, beat cream cheese until smooth and fluffy.
  • Add sugar and cream. Scrape the sides of the bowl.
  • Add egg one by one.
  • Add vanilla extract and salt. Mix until well blended.
  • Scoop cheesecake batter into the muffin cups and bake for 25 minutes. Sides should be firm and a bit jiggly in the center.
  • Let it cool for 30 minutes. Refrigerate for 1 hour.
  • Top with blueberries and crushed graham crackers.
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