Mini Blueberry Cheesecake

Looking for a delightful dessert? These mini cheesecakes with blueberries are your go-to treat! Perfect for any occasion, they’re easy to make and bursting with flavor. With a buttery graham cracker crust, creamy cheesecake filling, and a sweet blueberry topping, each bite is a taste of heaven

Mini Blueberry Cheesecake

Mini Blueberry Cheesecake


  • For the crust:
  • 1 and 1/2 cups of ground graham crackers (about 200 grams)
  • 1/2 cup of melted butter
  • 4 tablespoons of milk
  • For the filling:
  • 8 ounces of cream cheese (about 250 grams)
  • 1 cup of heavy whipping cream (about 200 milliliters)
  • 3.5 ounces of melted white chocolate (about 100 grams)
  • 1/2 cup of powdered sugar
  • For the fruit topping:
  • 2 cups of fresh or frozen blueberries (about 400 grams)
  • 1/3 cup of sugar
  • 2 tablespoons of cornstarch (about 20 grams)
  • 3 tablespoons of water


  1. Mix together the ground graham crackers, melted butter or margarine, and milk. Press the mixture firmly into the bottom of an 8-inch round springform pan. Place it in the refrigerator while you prepare the filling and fruit topping.
  2. In a saucepan, combine the blueberries and sugar, then heat them gently, stirring occasionally. Once they start releasing juice, add the cornstarch mixed with water, and cook for 2-3 minutes until thickened. Set aside to cool slightly while you prepare the cream mixture. It doesn't need to be completely cool, just not hot.
  3. For the cream mixture, beat together the cream cheese, melted white chocolate, and powdered sugar until smooth. Then, fold in the whipped heavy cream until well combined.
  4. Spread the cream mixture evenly over the crust. Then, pour the slightly cooled fruit topping over the cream layer.
  5. Chill in the refrigerator for a few hours or overnight. Once set, run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and serve up these adorable mini cheesecakes! Enjoy every creamy, fruity bite!

Leave a Comment

Skip to Recipe