Mini Blueberry Cheesecake Recipe

These mini cheesecakes are a perfect serving size for a light dessert. The blueberries on top add a splendid finishing touch.

Mini Blueberry Cheesecake Recipe

How To Make Mini Blueberry Cheesecake

Prep: 3 hrs 30 mins
Cook: 25 mins
Total: 3 hrs 55 mins


  • breadcrumbs
  • 2 tbsp butter, melted
  • 1 1/2 pkg cream cheese
  • 1/3 cup sugar
  • 2 tbsp lime juice
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup blueberries, fresh


  1. Place baking cups in each muffin tin.

  2. Stir the breadcrumbs and butter together.

  3. Press 1 ½ tablespoon of the breadcrumb-butter mixture into each muffin tin and bake at 325° F for 6 minutes. Cool for 10 minutes. 

  4. Beat together the cream cheese, sugar, vanilla, and lime juice with an electric blender. Add the eggs gradually and beating gently.

  5. Next, equally divide the mixture between each baking cup. Bake for 15 to 20 minutes and cool for 30 minutes. Chill for at least 4 hours.

  6. Top each mini cheesecake with blueberries.


  • Sugar: 7g
  • :
  • Calcium: 32mg
  • Calories: 150kcal
  • Carbohydrates: 8g
  • Cholesterol: 63mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 54mg
  • Protein: 3g
  • Saturated Fat: 7g
  • Sodium: 102mg
  • Vitamin A: 478IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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