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Irresistible Blueberry Mini Cheesecake Bites

Creamy mini cheesecakes topped with homemade blueberry sauce.
Easy to make with simple ingredients.
Perfect bite-sized dessert for any occasion.
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Prep Time 20 minutes
Course Dessert
Cuisine American

Ingredients
  

Blueberry Sauce Topping:

  • 2 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 5 tbsp peach fruit nectar or any fruit juice
  • 1 tbsp cornstarch optional
  • 1 tbsp water optional

Cheesecake Crust:

  • 9 full sheets graham crackers
  • 2 tbsp granulated sugar
  • 3 tbsp melted butter

Cheesecake Filling:

  • 2 packages 454 g total cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 3 tbsp fresh lemon juice

Garnish:

  • Fresh blueberries
  • Whipped cream optional

Instructions
 

  • In a saucepan, combine blueberries, sugar, and peach nectar. Simmer over medium heat for 10 minutes, stirring and mashing berries.
  • If needed, mix cornstarch with water and stir into the sauce. Cook until thickened, then cool.
  • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  • Pulse graham crackers into crumbs, mix with sugar and melted butter, then press into muffin cups.
  • Bake crusts for 10 minutes and let cool.
  • Beat cream cheese and sugar until smooth. Add eggs, flour, vanilla, lemon zest, and lemon juice. Mix on low until smooth.
  • Divide filling into cups and bake for 18–22 minutes until centers slightly jiggle.
  • Cool for 30 minutes, then refrigerate for at least 1 hour.
  • Top each with blueberry sauce to finish your Blueberry Topped Mini Cheesecakes.

Notes

  • Use digestive biscuits if graham crackers are unavailable
  • Add a drizzle of honey or extra fruit for serving
  • Lemon zest enhances the freshness—don’t skip it