Mini Blueberry Cream Cheese Cake

By: Sheila Reynolds

These are as fun to make as they are delicious to eat. This blueberry cream cheese recipe will blow your mind and your taste buds! Making them mini like this is also a great way to present these dessert beauties.


  • 1 cup graham cracker crumbs
  • 4 tbs. unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 tsp. vanilla
  • 3 eggs
  • ½ cup sugar
  • 1 tbs. lemon zest
  • 2 pints blueberries
  • ¼ cup sugar
  • Water, as needed


  1. Mix the graham cracker crumbs and butter and press the mixture into the bottoms of individual muffin pan cups. 
  2. Blend the cream cheese, sugar and vanilla and then whip in eggs one at a time. Fold in lemon zest. 
  3. Bake at 325 degrees for 30 minutes, or until set. Refrigerate for four hours.
  4. Add the blueberries and sugar to a saucepan and cook until syrupy, breaking up some of the blueberries and leaving others whole.
  5. Top the cheesecake with the blueberry sauce right before serving.