Mini Blueberry Cheesecake

Mini Blueberry Cheesecake


(1 vote) 5 1

These mini cheesecakes are a perfect serving size for a light dessert. The blueberries on top add a splendid finishing touch.

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Time needed

3.5 hour preparation + 25 min cooking

Serving Size / Yield

12 servings


  • Breadcrumbs
  • 2 tablespoons melted butter
  • 1 ½ package cream cheese
  • 1/3 cup sugar
  • 2 tablespoons lime juice
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup fresh blueberries

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Place baking cups in each muffin tin. Stir the breadcrumbs and butter together. Press 1 ½ tablespoon of the breadcrumb-butter mixture into each muffin tin and bake at 325 degrees for 6 minutes. Cool for 10 minutes. Beat together the cream cheese, sugar, vanilla, and lime juice with an electric blender. Add the eggs gradually and beating gently. Next, equally divide the mixture between each baking cup. Bake for 15 to 20 minutes and cool for 30 minutes. Chill for at least 4 hours. Top each mini cheesecake with blueberries.

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