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Mini Blueberry Cheesecakes

Creamy mini cheesecakes with a graham cracker crust and a glossy blueberry jam topping.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 9 cheesecakes

Ingredients

  • 4 sheets graham cracker sheets full
  • 1 tablespoon granulated sugar for crust
  • 2 tablespoons unsalted butter melted
  • 8 ounce cream cheese 1 (8-ounce) package, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 tablespoon lemon zest from 1 large lemon
  • 2 tablespoons lemon juice about 2 tablespoons from 1 large lemon
  • 6 tablespoons blueberry jam divided
  • 1/2 pint fresh blueberries
  • powdered sugar optional, for dusting

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cavity muffin pan with 9 liners and pour water into the remaining three cavities halfway up the sides to create a water bath for even baking.
  • Make the crust: Pulse the graham cracker sheets in a food processor until fine crumbs remain. Transfer to a bowl and stir in 1 tablespoon granulated sugar and the melted butter until evenly moistened.
  • Divide the crumb mixture evenly among the 9 prepared liners and press firmly into the bottoms using a milk cap or the back of a tablespoon to form compact crusts.
  • Prepare the filling: In a medium bowl, beat the room-temperature cream cheese and 1/2 cup granulated sugar at low speed until smooth and creamy. Add the flour, vanilla extract, egg, lemon zest (1/2 tablespoon), and 2 tablespoons lemon juice, then beat until just combined and smooth.
  • Divide the cheesecake batter evenly among the 9 crust-lined cups, smoothing the tops slightly. Bake in the preheated oven for 22–27 minutes, until the edges are set and the centers still jiggle slightly.
  • Cool the cheesecakes at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours; the centers may sink a bit as they cool.
  • Heat part of the jam: Place 4 1/2 tablespoons of blueberry jam in a small microwave-safe bowl and warm for 10–15 seconds until spreadable. Spoon about 1/2 tablespoon of jam onto each chilled cheesecake and spread to cover the top.
  • Top each cheesecake with 4–6 fresh blueberries, depending on size.
  • Place the remaining 1 1/2 tablespoons jam in the microwave-safe bowl and warm for 10–15 seconds. Brush the warm jam over the fresh blueberries to glaze them. Dust with powdered sugar if desired.

Equipment

  • 12-cavity muffin pan
  • 9 muffin liners
  • Food Processor
  • Mixing Bowl
  • Measuring spoons
  • measuring cups
  • small microwave-safe bowl
  • pastry brush

Notes

  • Cut cream cheese into cubes and bring to room temperature for about 20 minutes for easier mixing.
  • Alternatively, soften cream cheese in 10–15 second microwave bursts, flipping once, totaling 30–40 seconds without melting.