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Perfect Mini Blueberry Cheesecake Bites Easy Crowd Dessert

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These Mini Blueberry Cheesecake Bites are the perfect dessert for a crowd. They come together in about 30 minutes of active prep time and feature a buttery graham cracker crust, smooth and tangy cheesecake filling, and a sweet blueberry topping.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (452g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (150g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons (30ml) water

Instructions

  1. Preheat your oven to 325°F (160°C). Line your mini muffin pans with paper liners.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the liners: Drop about 1 tablespoon of the crust mixture into each liner. Use the bottom of a small shot glass or a mini tart shaper to press it down firmly and evenly.
  4. Bake the crusts: Place the pans in the oven and bake for 5 minutes until just slightly golden around the edges. Remove from the oven and set aside to cool. Leave the oven on.
  5. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl. Add the granulated sugar and beat for another minute until well combined.
  6. Add the sour cream and vanilla: Beat in the sour cream and vanilla extract on low speed until just combined. Do not overmix.
  7. Add the eggs one at a time: Crack one egg into the bowl and beat on low speed until fully incorporated. Scrape the bowl. Add the second egg and beat again until just combined. The batter should be smooth and creamy.
  8. Fill the crusts: Spoon the cheesecake filling into each crust, filling them almost to the top. A small cookie scoop works perfectly.
  9. Bake the cheesecakes: Place the pans in the oven and bake for 14 to 16 minutes. The edges should look set, but the centers will still jiggle slightly when you gently shake the pan.
  10. Cool completely: Let the pans cool on a wire rack for about 20 minutes. Then carefully transfer the cheesecakes (still in their liners) to a plate or baking sheet and refrigerate for at least 2 hours.
  11. Make the blueberry topping: While the cheesecakes are chilling, in a small saucepan combine the blueberries, granulated sugar, and lemon juice. In a separate small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the saucepan.
  12. Cook the topping: Place the saucepan over medium heat and stir gently. The mixture will start to bubble and thicken after about 5 minutes. Let it simmer for 1 to 2 minutes, stirring constantly, until the blueberries have softened and the sauce is glossy. Remove from heat and let it cool to room temperature.
  13. Top the cheesecakes: Once the cheesecakes are fully chilled and the topping is cool, spoon a small amount of the blueberry mixture onto each mini cheesecake. Return them to the refrigerator for at least 30 minutes to let the topping set.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix the batter once eggs are added to prevent cracking. Let cheesecakes cool slowly to avoid cracking. The blueberry topping can be made a day in advance. These cheesecakes freeze beautifully without the topping for up to 3 months.

Nutrition

Keywords: mini cheesecake, blueberry cheesecake, mini blueberry cheesecake bites, easy dessert, crowd dessert, party dessert, mini cheesecake bites

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