Blueberry Cheesecake Cupcakes – Small, Creamy, and Bursting With Berries
These blueberry cheesecake cupcakes bring the flavor of a classic cheesecake into a handheld treat. They’re rich, creamy, and full of juicy blueberries, with a soft graham cracker crust at the bottom. The texture is silky but not heavy, and the blueberry swirl on top makes them look bakery-ready.
They’re simple enough for weeknights, but special enough for birthdays, showers, or brunches. If you love cheesecake but want something easier to serve, this is your recipe.
What Makes This Recipe So Good
- Perfect portions: No slicing, no cracked tops, no fuss—just lift from the liner and enjoy.
- Balanced texture: Creamy filling meets a buttery graham crust and juicy berries.
- Quick bake time: Cupcakes bake faster than a full cheesecake and cool more quickly.
- Easy to customize: Use fresh or frozen blueberries, swap in lemon zest, or add a crumble topping.
- Make-ahead friendly: They chill well and taste even better the next day.
What You’ll Need
- For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- Pinch of salt
- For the blueberry swirl:
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- For the cheesecake filling:
- 16 ounces cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (optional but recommended)
- Pinch of salt
- For garnish (optional):
- Fresh blueberries
- Whipped cream
- Lemon zest
- Tools:
- 12-cup muffin tin and paper liners
- Mixing bowls and hand mixer (or stand mixer)
- Small saucepan
- Spoon or small cookie scoop
How to Make It
- Prep your pan: Line a 12-cup muffin tin with paper liners. Preheat the oven to 325°F (163°C).
- Make the crust: Stir graham crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like damp sand.
It should clump when pressed.
- Press and par-bake: Divide the crust between the liners (about 1 generous tablespoon each). Press down firmly with the back of a spoon. Bake for 5 minutes, then set aside.
- Cook the blueberry swirl: In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Cook until berries start to burst, 3–5 minutes. Stir in the cornstarch slurry and simmer 1 more minute until thick and glossy. Cool slightly.
- Beat the cream cheese: In a bowl, beat cream cheese on medium speed until very smooth and lump-free, about 2 minutes.
Scrape the bowl.
- Add sugar and salt: Mix in the sugar and a pinch of salt until creamy, about 1 minute. Keep scraping the bowl so everything blends evenly.
- Finish the batter: Beat in eggs one at a time on low speed just until combined. Add sour cream, vanilla, and lemon zest.
Mix on low until smooth and glossy. Do not overmix.
- Fill the cups: Spoon the batter over the crusts, filling each liner about 3/4 full.
- Swirl the blueberries: Add 1–2 teaspoons of the blueberry sauce to each cupcake. Use a toothpick to gently swirl it into the top. Don’t stir too deep or you’ll disturb the crust.
- Bake: Bake at 325°F (163°C) for 16–20 minutes.
They’re done when edges are set and centers still have a slight wobble.
- Cool gradually: Turn off the oven, crack the door, and let cupcakes sit for 5 minutes. Move to a rack and cool to room temperature.
- Chill: Cover and refrigerate for at least 3 hours (overnight is best) to set the texture.
- Garnish and serve: Top with whipped cream, fresh blueberries, or a ribbon of extra blueberry sauce. Enjoy cold.
Keeping It Fresh
- Refrigerate: Store cupcakes in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze without whipped cream or fresh fruit.
Wrap each cupcake in plastic, then place in a freezer bag or container for up to 2 months.
- Thaw: Thaw overnight in the fridge. Add toppings just before serving.
- Best texture: Serve chilled but not icy cold. Let them sit out for 5–10 minutes before eating.
Benefits of This Recipe
- Beginner-friendly: No water bath, no springform pan, and fewer chances of cracks.
- Portion control: Each cupcake is a reasonable serving, which helps with planning and sharing.
- Flexible fruit options: Works with frozen berries, so you can make it year-round.
- Make-ahead dessert: Perfect for parties and holidays because the flavor improves after a chill.
- Beautiful presentation: The blueberry swirl looks impressive with minimal effort.
Pitfalls to Watch Out For
- Cold cream cheese: If it isn’t fully softened, your batter will be lumpy.
Let it sit out 45–60 minutes first.
- Overmixing: Too much air can cause sinking or cracks. Mix on low and stop when smooth.
- Overbaking: If the centers are rigid, they’ll be dry. Pull them when they’re just set with a slight jiggle.
- Watery blueberries: If using frozen berries, don’t thaw first.
Cook straight from frozen and thicken with cornstarch.
- Weak crust: Pack the crust firmly so it doesn’t crumble when unwrapping.
Alternatives
- Lemon-blueberry: Add extra zest and a teaspoon of lemon juice to the filling for a brighter flavor.
- Graham-free crust: Use vanilla wafer crumbs, Biscoff cookies, or gluten-free cookie crumbs.
- Swirl swap: Try raspberries, strawberries, or a spoonful of lemon curd instead of blueberry sauce.
- Protein boost: Substitute Greek yogurt for half the sour cream. It adds a gentle tang and a bit more protein.
- No-bake option: Use the same crust (chilled to set) and a no-bake cheesecake filling stabilized with whipped cream. Top with the blueberry sauce without baking.
FAQ
Can I use low-fat cream cheese?
Yes, but the texture won’t be as velvety.
For the best structure and flavor, use full-fat cream cheese. If you try low-fat, keep the chilling time on the longer side.
Do I have to par-bake the crust?
It helps the crust set and stay crisp. If you skip it, the crust may be softer and more likely to crumble when you peel the liner.
How do I know when they’re done?
Look for set edges and a slight wobble in the center when you gently nudge the pan.
They’ll finish setting as they cool and chill.
Can I make these without the blueberry swirl?
Absolutely. Fold a handful of fresh blueberries into the batter or leave them plain and top with fruit just before serving.
What’s the best way to prevent cracks?
Use room-temperature ingredients, mix on low speed, avoid overbaking, and cool gradually. Chilling fully also helps smooth tiny surface lines.
Can I double the recipe?
Yes.
Bake in two muffin pans and rotate them halfway through for even cooking. Watch the bake time closely, as ovens vary.
How can I make them gluten-free?
Swap the graham crumbs for gluten-free cookie crumbs and make sure your vanilla extract and cornstarch are certified gluten-free.
Wrapping Up
Blueberry cheesecake cupcakes are the kind of dessert that feels special without the stress. They’re creamy, bright, and easy to share, with a swirled top that always looks impressive.
Make them a day ahead, stash them in the fridge, and you’re party-ready. Once you see how simple they are, you’ll keep this recipe in your back pocket for every occasion. Enjoy every bite.
