Mini Blueberry Cheesecake

This is the simplest recipe and the perfect amount for a little dessert. The rich cheesecake and blueberry pie filling is the perfect blend of sweet and tart.
Course Dessert
Cuisine American
Keyword Baking, Blueberries, Breakfast, Cheesecake, Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 people
Calories 143kcal
Author Happy Happy Nester


  • 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.


Calories: 143kcal | Carbohydrates: 17.3g | Protein: 2.2g | Fat: 7.3g | Saturated Fat: 4.4g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 13.1g | Calcium: 10mg | Iron: 0.4mg