This Mini Cheesecake Recipe is such an easy peasy dessert, and it tastes gourmet. There are few things you can add to them depending on if you like blueberries, cherries, lemon, and whip cream. This basic mini cheesecake recipe and the sky’s the limit.
Ok, I have a confession to make about this recipe. So, a couple of days ago, I wanted only to make a quarter of this dessert. I set out to quarter the ingredients and thought this would work. Well, when the cheesecake mixture had a runny consistency, I quickly realized that something is amuck.
Yup, I had quartered some ingredients and halved others. Not sure where my brain was, but most undoubtedly it was on vacation.
Well, this recipe is from my mom, and I remember that it was so delicious when she made it. So, back in the kitchen I went and halved the recipe correctly.
It is scrumptious as I remember and I’m glad I tried it a second time and that I’m sharing it with you today. It is seriously so easy to make, and it tastes and looks like it is a gourmet dessert.
So impress your friends and family with this yummy, mini cheesecake recipe!
If you like everything blueberries, then you must try my blueberry buckle recipe too. This one is from my husband’s mom recipe collection! I love that I can carry on both our mother’s recipes on the blog. Also, my friend Tana from Your Marketing BFF has the yummiest looking Blueberry Crescent Rolls recipe.
Mini Blueberry Cheesecake Recipe
So, you can halve this recipe, and you can also place them in cute porcelain or glass ramekins which I want to try next time. If you use these containers, then this mini blueberry cheesecake recipe will make fewer servings, but the presentation will be cute.
Mini Blueberry Cheesecake
- 16 oz cream cheese softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbs lemon juice
- 24 vanilla wafers
- 21 oz canned blueberry pie filling
- Preheat oven to 375 degrees Fahrenheit.
- Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy.
- Line a muffin tray with paper baking cups and place vanilla wafers in the bottom of each cup.
- Fill the muffin liners 2/3 full with cream cheese mixture.
- Bake in an oven for 15-20 minutes or until set.
- Once the cheesecakes are cooled, top each with about 1 or 2 tablespoons of pie filling.
- Chill and serve.
This yummy blueberry dessert recipe is the best for a large crowd since it makes like 24 cheesecakes. So this summer bake these and spend less time in the kitchen since they are super easy to make. Well, until tomorrow,
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This is so easy and the batter is amazing. My husband licked the spoon and said, “oh wow!” This would be good with any topping and by itself. I did not have vanilla wafers so I pulled banana cookie dough out of the freezer; baked those cookies and broke them to fit in each cup as the crust. These are delicious! They are easy and quick to make and would be great to nest among the cookies in a tray.
Thank you for sharing this.
I’m looking at your buckle recipe for next week in a peach flavor!
Yay! That makes me so happy! It’s one of our favorites too 🙂
Did you use cupcake size tins? Or mini tins?
I used the regular-size cupcake tin. I took them out since my liners weren’t that pretty! Also, I would suggest using decorative cupcake liners and leaving the cheesecake inside after baking them.
I am going to try these in the next day or two, I have been given a box of vanilla wafers and a bag of fine ground Reese’s! I want to put the Reese’s on top, can I do it while they are still slightly warm so it will melt a little?
I’m happy you’re going to try making my mom’s recipe. The blueberry filling is placed on top once the cheesecake is cooled, so it will be fine to top it with your Reese’s immediately. Everything is cooled and won’t melt the chocolate.
Also, I took my cheesecakes out of the paper liners since my liners weren’t too pretty. If you bake yours in a festive paper liner, leave the dessert intact if you wish.