Name: Blueberry Cheesecake Mini Muffins Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 4 cups Nilla Wafers; 2 Tablespoons honey; ¼ cup salted butter, melted; 1⅔ cups powdered sugar; 1 Tablespoon lemon zest; 2 (8-ounce) packages cream cheese, softened; ½ cup sour cream; 2 Tablespoons fresh lemon juice; 2 large eggs; 1¼ cups blueberry pie filling; Sweetened whipped cream; Additional blueberry pie filling or fresh blueberries; Mint sprigs

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If you’re searching for the ultimate combination of creamy, fruity, and perfectly bite-sized desserts, this Blueberry Cheesecake Mini Muffins Recipe is about to become your new go-to. Imagine the delightful crunch of a buttery crust paired with a luscious cheesecake filling, all swirled with vibrant blueberry pie filling that bursts with every bite. These mini muffins are a charming twist on classic cheesecake, easy to share, and simply irresistible whether you’re serving them for a brunch, a party treat, or a cozy snack. Let me walk you through everything you need to know to create these little wonders that will have everyone asking for seconds.

Ingredients You’ll Need

A small round cheesecake with three visible layers is shown on a white plate over white marbled texture. The bottom layer is a thick, crumbly golden brown crust. The middle layer is thick, creamy, and white, looking smooth and soft. The top layer is a shiny, deep purple-blueberry sauce spread unevenly, with some parts dripping slightly down the side. A silver fork is gently breaking into the cheesecake from the right side, pressing into the creamy layer and sauce. The background is softly blurred with two similar cheesecakes visible. Photo taken with an iphone --ar 4:5 --v 7

Getting the right mix of ingredients is key to nailing the perfect texture and flavor. The simplicity of these ingredients belies how essential each one is, from the crisp sweetness of Nilla Wafers to the tang of lemon zest and richness of cream cheese. Every component plays a part in making these mini muffins absolutely sensational.

Nilla Wafers (4 cups): These make a buttery, sweet crust that holds the cheesecake filling perfectly.
Honey (2 tablespoons): Adds natural sweetness and helps bind the crust together.
Salted butter (¼ cup, melted): Brings richness and moisture to the crust for a perfect crumbly texture.
Powdered sugar (1⅔ cups): Sweetens the filling while keeping it silky smooth.
Lemon zest (1 tablespoon): Gives a fresh, bright flavor that balances the richness of the cheesecake.
Cream cheese (2 packages, 8 ounces each, softened): The star ingredient for that creamy, luscious filling.
Sour cream (½ cup): Adds tanginess and a velvety texture to the filling.
Fresh lemon juice (2 tablespoons): Enhances the citrus notes and gives the cheesecake a subtle zing.
Large eggs (2): Provides the structure needed to set the cheesecake.
Blueberry pie filling (1¼ cups): Offers sweet, fruity bursts that complement the creamy cheesecake beautifully.
Optional sweetened whipped cream: Perfect for adding a light, airy finish before serving.
Optional additional blueberry pie filling or fresh blueberries: Great for extra color and flavor on top.
Optional mint sprigs: Adds a lovely pop of green and a fresh aroma to your presentation.

How to Make Blueberry Cheesecake Mini Muffins Recipe

Step 1: Prep Your Oven and Tin

Start by preheating your oven to 325°F and lining 18 wells in two muffin pans with aluminum foil cupcake liners. This will make it easier to remove your mini cheesecakes later without any hassle.

Step 2: Create the Crust

Crush the Nilla Wafers in a food processor until they turn into crumbs, then mix in the honey and melted butter. Pulse until everything comes together in the texture of wet sand. Using a cookie scoop, evenly distribute the crust mixture into each muffin well and press down firmly to form a solid base. Bake these crust shells for about 8–10 minutes until they start to turn golden brown—this step makes sure your crust is nice and crispy.

Step 3: Make the Cheesecake Filling

While the crusts cool, beat the powdered sugar and lemon zest together until fragrant. Next, add softened cream cheese and mix until completely smooth and creamy. Incorporate the sour cream and fresh lemon juice for that tangy bite. Finally, gently add the eggs, mixing just until combined so your filling stays silky and doesn’t become too dense.

Step 4: Assemble and Add Blueberry Swirls

Fill each cooled crust about three-quarters full with the cheesecake mixture. Then, top each with a tablespoon of blueberry pie filling. Using a toothpick or a butter knife, gently swirl the blueberry topping into the cheesecake to create beautiful marbled patterns that look as good as they taste.

Step 5: Bake and Chill

Bake your minibakes for 17–20 minutes until the tops are set but still slightly jiggly. Avoid overbaking to keep them creamy and smooth. Once out of the oven, let them cool at room temperature before covering and refrigerating for at least 4–6 hours. This chilling phase is essential for that perfect cheesecake texture you’re craving.

Step 6: Prepare to Serve

When ready to enjoy, carefully remove the foil liners, garnish if you like, and get ready for compliments galore.

How to Serve Blueberry Cheesecake Mini Muffins Recipe

The image shows six small round cheesecakes arranged on a white plate, placed on a white marbled surface. Each cheesecake has three layers: a light brown crumbly base at the bottom, a thick creamy white middle layer, and a top layer swirled with dark purple and light purple berry sauce creating a marbled pattern that looks smooth and glossy. The swirl patterns are unique on each cheesecake, making the top look artistic and rich in color. The plate is partly covered by a white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the charm of these mini muffins by topping them with a dollop of sweetened whipped cream and an extra spoonful of blueberry pie filling or some fresh blueberries. Mint sprigs also add a refreshing burst of color and aroma that make your plate smell amazing before you even dig in.

Side Dishes

Serve these with a hot cup of coffee or tea for a delightful breakfast treat, or alongside a simple green salad if you’re including them in a dessert spread. Their size and sweetness make them the perfect bite to balance savory dishes or cleanse the palate after a heavy meal.

Creative Ways to Present

Try displaying these mini cheesecakes on a tiered dessert tray for a party, or line them up in a pretty box or basket for a thoughtful gift. You can also drizzle some lemon glaze or even a sprinkle of powdered sugar on top for an elegant finish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Cheesecake Mini Muffins can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves their creamy texture and keeps the crust from becoming soggy.

Freezing

You can freeze these mini muffins if you want to make a batch ahead of time. Just place them on a baking sheet to freeze individually, then transfer to a sealed freezer bag or container. They’ll keep well for up to 1 month. Thaw overnight in the refrigerator before serving for best texture.

Reheating

It’s best to enjoy these Blueberry Cheesecake Mini Muffins chilled, but if you prefer them slightly warmed, pop them in a low oven (around 300°F) for 5–7 minutes or briefly microwave them for 10 seconds. Just be careful not to overheat as it may affect the creamy filling.

FAQs

Can I use fresh blueberries instead of blueberry pie filling?

Absolutely! Fresh blueberries are a wonderful alternative. You might want to slightly mash them or mix with a bit of sugar and lemon juice to create a natural compote to swirl into the cheesecake.

Do I have to use Nilla Wafers for the crust?

Nilla Wafers offer a lovely vanilla sweetness and crunch, but graham crackers or digestive biscuits can also work well as a crust base, just adjust the amount of butter accordingly for the best texture.

How do I prevent the cheesecake from cracking?

To avoid cracks, avoid overmixing your batter and don’t overbake the mini cheesecakes. Keep an eye on the center’s jiggle during baking, as it will continue firming up while cooling.

Can I make these mini muffins gluten-free?

Yes! Use gluten-free cookies for the crust and make sure your blueberry pie filling is gluten-free. Many brands offer these options, so your mini cheesecakes can be enjoyed by those with gluten sensitivities.

What’s the best way to remove the foil liners without damaging the mini muffins?

Carefully peel back the foil liner from the sides, gently coaxing it away from the crust. If the crust sticks a bit, chilling the muffins longer can help firm everything up and reduce sticking.

Final Thoughts

Making the Blueberry Cheesecake Mini Muffins Recipe is such a rewarding experience, blending simple ingredients into show-stopping treats that everyone will love. Whether you’re baking for a crowd or just indulging yourself, these little delights bring the perfect balance of tangy, sweet, and creamy with every bite. Trust me, once you try them, you’ll be craving these Blueberry Cheesecake Mini Muffins often and have endless reasons to bake them again and again.