Mini Blueberry Cheesecake Cupcakes Recipe

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A plate with a mini blueberry cheesecake cupcake with blueberries and fork with a cup of blueberries.

Make this mini blueberry cheesecake cupcakes recipe for your next party. These tasty little individual desserts are a crowd pleaser!

Perfectly portable, bring them to backyard barbecues, a birthday party, or when you’re tailgating.

Plates of mini blueberry cheesecake cupcakes with forks, cups of blueberries on a blue and white napkin.

Why this recipe works

This mini blueberry cheesecake recipe is easier to make than a regular cheesecake. (Though who doesn’t love a No Bake Oreo Cheesecake?)

You don’t have to worry about preparing a water bath. These mini cheesecake cups with blueberry swirl don’t crack since they’re small.

They’re the perfect dessert for gluten-free guests, too, since the crust is made with GF cookies.

Even better, they’re practically guilt free since they’re made with fresh fruit, Greek yogurt, low-fat cream cheese, and no-calorie sweetener.

A small white plate with a mini cheesecake with a fork and glass cup of blueberries.

Ingredients

For the blueberry curd:

● fresh blueberries – you can use frozen blueberries for the curd, it’s nice to have fresh for the garnish

powdered monk fruit sweetener – you can also use Swerve Sweetener, both are all natural, no-calorie sweeteners

● lemon juice – fresh squeezed or bottled is OK

● cornstarch – if you’re avoiding corn products, use rice starch instead

● cold water – yes, COLD

For the gluten free crust:

● gluten free-cookies – use store-bought GF animal crackers or graham crackers. You can also bake up some yummy gluten-free Rice Flour Snickerdoodles.

(If you’re not baking these mini cheesecakes for gluten-free friends for family, it’s OK to use regular cookies.)

powdered monk fruit sweetener – or Swerve Sweetener

● unsalted butter

For the mini cheesecake filling:

● Neufchatel cream cheese – this needs to be softened. To do this safely, read, How long can cream cheese sit out?

powdered monk fruit sweetener – or Swerve Sweetener

● non-fat Greek yogurt

● gluten free all-purpose flour – I like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

● vanilla extract

● large eggs

A small blue plate with mini cheesecake and blueberries.

How to make mini blueberry cheesecake cupcakes

You can make blueberry curd and cupcake crust in either a high-speed blender or a food processor.

For the blueberry curd:

1. Combine the blueberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring frequently until the blueberries soften. Use the back of your spoon to pop the blueberries.

2. Combine the cornstarch and water in a small bowl. Stir until smooth. Add to the blueberry mixture and bring to a boil. Stir the mixture for 2 minutes until thickened.

3. Remove saucepan from heat. Cool to room temperature.

4. Transfer the blueberry mixture to a blender or food processor. Cover and process until smooth.

5. Pour blueberry mixture through a fine mesh strainer into a small bowl. Set aside.

After straining the blueberry curd, keep the blueberry skins for smoothies or your breakfast yogurt.

For the gluten free crust:

1. In a blender or food processor, pulse handfuls of gluten free cookies until you have 1 cup of fine crumbs.

2. Add the sweetener to the crumbs. Pulse to mix.

3. In a microwavable bowl, melt the butter.

4. Add the melted butter to the cookie crumbs. Mix until thoroughly combined.

5. Line your muffin pan with cupcake paper liners. Spoon a rounded tablespoon of cookie crumb mixture into each. Press the crumb layer down with your fingers.

For the mini cheesecake filling:

1. Heat oven to 350 degrees F.

2. In a large bowl, with a hand mixer beat cream cheese and sweetener on medium until smooth.

(You can also make this in your stand mixer.)

3. Beat in Greek yogurt, gluten free flour, and vanilla extract.

4. On low speed add eggs. Beat the cheesecake mixer until just combined.

5. Pour the cheesecake filling into the lined muffin cups until they’re about 80% full.

6. Drizzle 1/2 teaspoon of the blueberry curd on top of the cupcake. Swirl around with a toothpick.

7. Bake the mini cheesecakes in the center of the oven for 25 minutes. Insert a toothpick into the center of cheesecake. If it comes out sticky, it’s not done. If it comes out clean or a bit crumbly, then it’s done.

I like using a stainless steel cake tester instead of a toothpick. It makes a smaller hole in the cupcake.

8. Remove the mini cheesecakes from the oven and let cool for 45 minutes before removing the cupcake liners.

(You can also keep the liners on until serving time.)

9. For best results refrigerate the mini cheesecakes for 2 hours before serving.

Mini cheesecake with blueberry swirl on a white plate with fresh blueberries.

FAQ

What kind of sweetener?

While I used powdered monk fruit sweetener, you can use Swerve Sweetener or any other no-calorie sweetener you like.

If you’re not concerned about calories, regular sugar can be used as well.

Can I make dairy-free cheesecake cupcakes?

I haven’t tried making a dairy-free version of this mini blueberry cheesecakes recipe.

If you do, here are the substitutes you can try:

Cream cheese: use a vegan cream cheese. Check out The 14 Best Substitutes for Cream Cheese, for what works best in cheesecake.

Greek yogurt: try a thick soy or coconut yogurt.

If you use non-dairy substitutes, let us know in the comments below!

Mini cheesecake cupcake on a white plate with swirl of blueberry sauce.

Cupcake liners

Coordinate the colors of the cupcake paper liners with holiday or your team’s colors.

(Add an extra one since the inner liner will darken after cooking.)

How to serve

Drizzle leftover blueberry sauce on a plate for a fantastic restaurant style dessert mini cheesecake presentation.

Garnish with fresh blueberries, too.

Store leftover cupcakes in an airtight container and refrigerate.

Mini cheesecake cupcake with blueberry sauce on a plate of blueberries.

Can you freeze the cupcakes?

Yes! Place the cupcakes still in their paper liners on a baking sheet. Freeze for several hours.

Then place in a freezer bag and squeeze out any extra air. Label and date. They’ll keep for up to 4 months.

To thaw, place in the refrigerator overnight.

Can you use blueberry jam?

No time to use fresh or frozen blueberries? You can use a quality blueberry jam instead of making the blueberry curd.

You may need to thin it with a little bit of water. Reduce down in a saucepan on the stovetop, if needed.

More cupcake recipes

Don’t put away that muffin tin! It’s time to make more cupcakes:

What’s your favorite type of cupcake?

Yield: 24 CHEESECAKES

Mini Blueberry Cheesecake Cupcakes Recipe

Gluten Free Mini Cheesecake Recipe with Blueberry Swirl


This mini blueberry cheesecake cupcakes recipe is a crowd-pleaser. Blueberry cheesecake cupcakes are fun to make for parties.

Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes

Ingredients

For the blueberry curd:

  • 1 1/2 cups blueberries (fresh, not frozen) plus extra for garnish
  • 1/4 cup powdered monk fruit sweetener
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

For the gluten free crust:

  • 1 cup gluten free cookie crumbs
  • 1/4 cup powdered monk fruit sweetener
  • 1/4 cup unsalted butter, melted

For the mini cheesecake cupcake filling:

  • 3 8-ounce packages Neufchatel cream cheese, softened
  • 1 cup monk fruit powder
  • 3/4 cup non-fat Greek yogurt
  • 2 tablespoons gluten free all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten

Instructions

For the blueberry curd:

  1. Combine the blueberries, sweetener, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring frequently until the blueberries soften. Use the back of your spoon to pop the blueberries.
  2. Combine the cornstarch and water in a small bowl. Stir until smooth. Add to the blueberry mixture and bring to a boil. Stir the mixture for 2 minutes until thickened.
  3. Remove the saucepan from heat. Cool to room temperature.
  4. Transfer the blueberry mixture to a blender or food processor. Cover and process until smooth.
  5. Pour the blueberry mixture through a fine-mesh strainer into a small bowl. Set aside.

For the gluten free crust:

  1. In a blender or food processor, pulse handfuls of gluten free cookies until you have 1 cup of fine crumbs.
  2. Add monk fruit powder to the crumbs. Pulse to mix.
  3. In a microwavable bowl, melt the butter.
  4. Add the melted butter to the cookie crumbs. Mix until thoroughly combined.
  5. Line the muffin pans with 24 cupcake liners. Spoon a rounded tablespoon of cookie crumb mixture into each. Press the crumb layer down with your fingers.

For the mini cheesecake cupcake filling:

  1. Heat oven to 350 degrees F.
  2. In a large bowl, beat cream cheese and monk fruit powder on medium until smooth.
  3. Beat in Greek yogurt, gluten free flour, and vanilla extract.
  4. On low speed add eggs. Beat until just combined.
  5. Pour the cheesecake filling into the cupcake molds until they’re about 80% full.
  6. Drizzle 1/2 teaspoon of the blueberry curd on to each cupcake. Swirl around with a toothpick.
  7. Bake mini cheesecakes in the center of the oven for 25 minutes. Insert a toothpick into the center of cheesecake. If it comes out sticky, it’s not done. If it comes out clean or a bit crumbly, then it’s done.
  8. Remove mini cheesecakes from oven and let cool for 45 minutes before removing the cupcake liners.
  9. Refrigerate cheesecake cupcakes for 2 hours before serving.

Nutrition Information:

Yield:

12

Serving Size:

2 cupcakes

Amount Per Serving:

Calories: 319Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 115mgSodium: 271mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 9g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on June 15, 2016. Updated with new information and pictures.