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!
- 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:
No-bake Mini Blueberry Cheesecakes
- 1 Cup Ground Graham Crackers (About 12 pieces)
- 5 Tbsp Melted Butter
- 1 Tbsp Brown Sugar
- 1 (8 Oz Block) Cream Cheese (Softened at room temperature)
- 3/4 Cup Sweetened Condensed Milk
- 2 Tbsp Granulated Sugar
- 2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 Cup Blueberries (Fresh or Frozen)
- 1/4 Cup Water
- 1 Tbsp Sugar
- 1 tsp Lemon Juice
- Add the blueberries, sugar, lemon juice, and water to a pot on medium heat. Simmer for 15 minutes or until the blueberries begin to break down. Bring to a roaring boil and continuously stir for 3-5 minutes until the sauce has thickened, adding a few extra tablespoons of water if needed to thin out the consistency. Set aside.
- In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter, and brown sugar. Stir until the mixture can be formed into what resembles wet sand.
- Spoon about two tablespoons of graham cracker mixture into the baking cups and firmly press in using a spoon or pestle. Set the pan aside.
- In a large bowl, use a hand mixer to beat the softened cream cheese until soft and fluffy. Add in the sweetened condensed milk, sugar, vanilla extract, and lemon juice. Beat until the mixture is evenly incorporated.
- Spoon the mixture on top of the crust, filling the baking cups about 3/4 of the way, leaving room for the blueberry topping. Add a dollop of blueberry sauce to each cup and use a toothpick to swirl around the surface of the cheesecake.
- Place the pan in the refrigerator and let chill for at least 6 hours (24 hours recommended). Serve, or store in the freezer until ready to consume.
- You can use any crunchy cookie, cracker, or nut for the crust. Try crushed vanilla wafers, pretzels, or even almonds for a gluten-free version!
- It’s important that you use softened cream cheese to prevent lumps from surfacing in the final cheesecake bites.
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