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Blueberry swirl cheesecake.

No-bake Mini Blueberry Cheesecakes

Blueberry cheesecake bites are no-bake and completely egg-free. A sweet graham cracker crust, creamy cream cheese filling, and bursting blueberry preserves make this bite-sized dessert heavenly!
5 from 1 vote
Prep Time 30 mins
Chill Time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 181 kcal

Ingredients
  

Crust

  • 1 Cup Ground Graham Crackers (About 12 pieces)
  • 5 Tbsp Melted Butter
  • 1 Tbsp Brown Sugar

Filling

  • 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

Blueberry Sauce

  • 1 Cup Blueberries (Fresh or Frozen)
  • 1/4 Cup Water
  • 1 Tbsp Sugar
  • 1 tsp Lemon Juice

Instructions
 

Blueberry Sauce

  • 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.

Crust

  • 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.

Cheesecake Filling

  • 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.

Notes

  • 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.
Keyword Blueberry Cheesecake Bites, Blueberry Swirl Cheesecakes, Cheesecake Bites, Mini Cheesecakes