Mini Blueberry Cheesecakes

Dense and sweet, these Mini Blueberry Cheesecakes are a fun-size version of a delicious dessert!



1 cup graham cracker crumbs

1 cup plus 3 Tbsp. sugar, divided

3 Tbsp. butter or margarine, melted

4 pkg. (8 oz. each) cream cheese, softened

1 tsp. vanilla

1 cup sour cream

4 eggs

1 lemon – peel grated

2 cups fresh North Carolina blueberries


PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly into bottom of 24 mini-muffin cups with liners. Bake 5-7 min.

BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and lemon zest; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Puree the blueberries in a blender or food processor. Add to your cream cheese mixture and blend gently. Pour mixture into each crust.

BAKE 35 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store any leftover cheesecake in the refrigerator.

Pro Tips

Garnish each cheesecake with a fresh blueberry and a curl of lemon. You could also dust them with confectionery sugar. The lemon and blueberry together are a delicious complement to one another!

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