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

Cook Time 30

Total Time 45

Servings mini cheesecakes

Calories 258kcal

Author Happy Happy Nester

Equipment

Standard muffin pan with paper liners (not a mini muffin pan)

Ingredients

16 oz cream cheese softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 tbs lemon juice
10 vanilla wafers
21 oz canned blueberry pie filling

Instructions

Preheat the Oven: Preheat oven to 375°F. Line a standard muffin pan with paper baking liners and place one vanilla wafer flat-side down in the bottom of each liner.
Prepare the Cheesecake Filling: Beat the softened cream cheese on medium-low speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and mix until creamy. Reduce the mixer to low speed and add the room-temperature eggs one at a time, mixing just until incorporated. Add the lemon juice and vanilla extract and mix briefly until combined. Avoid overmixing.
Fill the Muffin Cups: Spoon the cheesecake filling over the vanilla wafers, filling each paper liner until the batter is level with the top of the muffin pan. Gently tap the pan on the counter a few times to release trapped air bubbles.
Bake: Bake at 375°F for approximately 30 minutes, or until the edges are set and the centers have a slight jiggle. Begin checking around 25 minutes, as oven temperatures may vary.
Cool: Allow the cheesecakes to cool in the muffin pan for 10–15 minutes before carefully transferring them to a wire rack. Let cool completely.
Add the Blueberry Topping: Carefully remove the paper liners and place the cooled cheesecakes on a serving platter. Spoon a generous amount of blueberry pie filling over each cheesecake, adding plenty of blueberries.
Serve: Enjoy the mini cheesecakes at room temperature. If not serving within two hours of baking, refrigerate and bring them closer to room temperature before serving.

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