Why You’ll Love This Recipe
These Mini Blueberry Cheesecake Bites are a perfect blend of creamy cheesecake and bright blueberry flavor—all wrapped up in a delightful bite-sized treat. They’re no-bake, easy to prepare, and ideal for parties, dessert tables, or whenever you need a sweet fix without turning on the oven.
With a crunchy graham cracker crust, smooth cheesecake center, and juicy blueberry topping, every bite is bursting with flavor and texture. Whether you’re hosting brunch, a baby shower, or just treating yourself, these mini bites will steal the spotlight.
Table of Contents
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipped topping or whipped cream
For the topping:
- 1/2 cup blueberry preserves or blueberry pie filling
- Fresh blueberries for garnish (optional)
Directions
- Prepare the crust: In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Stir until fully combined.
- Form the base: Spoon about 1 tablespoon of crust mixture into each mini cupcake liner or silicone mold. Press down firmly to create a solid base. Set aside.
- Make the filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well blended.
- Fold and fill: Gently fold in the whipped topping until the mixture is light and fluffy. Pipe or spoon the filling onto each prepared crust.
- Add the topping: Spoon a small amount of blueberry preserves or pie filling on top of each cheesecake bite.
- Chill and serve: Refrigerate for at least 2 hours before serving. Garnish with fresh blueberries if desired.
Servings and Timing
- Servings: 12 mini cheesecake bites
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Perfect for entertaining, snacking, or prepping ahead for special occasions.
Variations
- Berry Mix: Use a mix of blueberry and raspberry preserves for a sweet-tart flavor.
- Citrus Twist: Add lemon zest to the cheesecake filling for brightness.
- Nutty Crust: Swap in crushed almonds or pecans for a nut-based base.
- Chocolate Version: Use Oreo crumbs instead of graham crackers.
- Dairy-Free: Use plant-based cream cheese and coconut whipped topping.
Storage and Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 1 month. Thaw in the fridge before serving.
- Reheating: Not needed—best served cold or slightly chilled.
FAQs
Can I make these ahead of time?
Yes! They’re perfect for prepping a day or two in advance.
Do I have to use liners or molds?
It helps with easy removal, but you can also use mini muffin pans with nonstick spray.
Can I use fresh blueberry compote instead of preserves?
Absolutely! Homemade compote or jam works beautifully.
Can I add more sugar to the filling?
Yes, adjust the sweetness to your taste—especially if your blueberries are tart.
How long do they last in the fridge?
Up to 3 days when stored properly in an airtight container.
Can I make a full-size version?
Yes—just double the recipe and use a small springform pan.
Conclusion
These Mini Blueberry Cheesecake Bites are creamy, fruity, and bite-sized perfection. Easy to make, endlessly customizable, and packed with flavor, they’re a go-to dessert for gatherings or solo treats. One bite and you’ll be hooked—so chill a batch and enjoy this blueberry bliss! 🫐🍥
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