Mini Blueberry Cheesecakes Recipe

You'll definitely want more than one!
Mini Blueberry Cheesecakes Recipe

This mini blueberry cheesecake is a soft, creamy and tasty dessert that the whole family will surely love. It can either be topped with blueberry syrup or fresh blueberry.


Mini Blueberry Cheesecakes Recipe

Pinoy Style Recipe, Reader Recipe
You'll definitely want more than one!
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snacks/Merienda
Cuisine American
Servings 22 pieces


Mini Blueberry Cheesecakes Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 Cup salted butter melted
  • 226 Grams cream cheese at room temperature
  • 1/2 Cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Salt
  • 250 ml all purpose cream Chilled
  • 1 1/2 cups blueberry syrup (or fresh blueberries for toppings)


  • In a large bowl, combine graham cracker crumbs, butter, and sugar. Mix to combine.
  • Line a 12-muffin tray with muffin liners.
  • Divide buttered-graham crumbs evenly into the lined muffin tray. Press tightly and evenly using the back of a tablespoon. Chill for 30 minutes.
  • Meanwhile, beat cream cheese and sugar. Beat until smooth and creamy.
  • Add vanilla extract, salt, and eggs. Beat until well blended. Set aside.
  • In a large bowl, whip chilled all-purpose cream. Whip to almost stiff peaks. Add whipped cream to the cream cheese batter. Fold it gently to combine.
  • Scoop cream cheese mixture onto crumb-lined muffin tray.
  • Bake in a preheated oven at 325 degrees F or 170 degrees C for about 20 minutes.
  • Allow to cool. Chill for 4 to 6 hours.
  • Top with blueberry syrup or fresh blueberries before serving.
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