No-Bake Mini Blueberry Cheesecakes

Blueberry cheesecake bites are no-bake and completely egg-free. A sweet graham cracker crust, dreamy cream cheese filling, and bursting blueberry preserves make this bite-sized dessert heavenly!

What’s better than a blueberry cheesecake you ask? Mini blueberry cheesecakes of course! These smooth and creamy bites of goodness will have you swooning.

Since these are no-bake, you don’t have to worry about cracking, sinking, or making sure your cake bakes *just* right as you would with traditional oven-baked cheesecake. Oh, and if making these in the summer, you don’t have to worry about turning your oven on when it’s blazing hot outside. Everything a “no-baker” could dream of!

This would be an excellent party food since they are single-serve and can be made well in advance. And unlike a lot of cheesecake recipes, these are egg-free! 

Key Ingredients:

• Graham Crackers: You can also use any other graham cracker-like biscuit or cookie such as Oreos.
• Blueberries: We will be making our own blueberry preserve to swirl on top of the cheesecakes. You can use fresh or frozen. If using frozen, do not thaw.
• Cream Cheese: One full block of either full-fat or low-fat.
• Sweetened Condensed Milk: I’m naming this our “star” ingredient since it’s what will keep the cheesecake bites sweet and creamy.
• Lemon Juice: Optional, but it brightens the flavor, especially with the blueberry preserves!

How to Make Blueberry Swirl Cheesecake Bites:

These no-bake mini cheesecakes can be made in a standard cupcake or muffin pan. Here’s how to make them:

Step 1: Make the Crust

Let’s start by making the crust. This recipe calls for a graham cracker based crust, but you can use any crunchy cookie, cracker, or even finely ground almonds as the base.

Once the graham crackers have been crushed, you can transfer them to a small bowl where you will combine the melted butter, cinnamon, and sugar. Mix it up until the mixture starts to bind together, forming what looks like wet sand.

Use a spoon or pestle to pack the crust into your lined muffin pan. I like to use these silicone baking cups since they make removing the cheesecakes an easy process and don’t leave behind any stray paper when peeled back.

Step 2: Make the blueberry sauce

For the blueberry sauce, we will be making a preserve on the stovetop. Bring the blueberries to a simmer. Add sugar, lemon juice, and water. Let the mixture simmer for at least 15 minutes or until the blueberries start to break down. Bring to a roaring boil and mix until a thick sauce is formed (about 5 extra minutes). Set the mixture aside.

Step 3: Make the Cheesecake Filling

To make the filling, add one block of softened cream cheese to a bowl. Whip until the cream cheese gets fluffy. Add the sweetened condensed milk, vanilla extract, lemon juice, and sugar. Blend until well incorporated and mixture resembles a peanut butter consistency.

Spoon and smooth out the cheesecake filling on top of the graham cracker crust. Add a few dollops of blueberry sauce and use a toothpick to swirl the sauce around for a marbled effect.

Step 4: Chill

Chill the cheesecake bites in the refrigerator for at least 6 hours, preferably 24 hours if you can wait that long. 🙂

Separating the cheesecake bites from paper cups:

If you used paper liners and find the cheesecakes are difficult to remove, pop them in the freezer for 30 minutes and then slowly peel back the paper. (This is when silicone baking cups come in handy!)

Storing the cheesecakes:

You can keep them in the refrigerator for 3-4 days. Or, my preferred method, place them in an airtight container and freeze them for up to 1 month. They thaw out so fast and are perfect for a quick dessert.

More Dessert Recipes:

• Chocolate Chip Skillet Cookie
• Peanut Butter Quick Bread
• Coconut Oat Cranberry Cookies

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