Blueberry Cheesecake Cupcakes are filled with creamy cheesecake laced with lemon zest and fresh blueberries on top of a pecan shortbread cookie. They're delicious bites of the best mini cheesecakes ever!
Why You'll Love This Recipe
Who wouldn't love a cross between a cupcake and a cheesecake?
Blueberry Cheesecake Cupcakes are a lovely blend of lemon, blueberry and cheesecake bliss. If that's not enough, they start with a Pecan Sandies shortbread cookie, then end with cookie crumbles and a burst of flavor from a sweet blueberry topping!
These mini cheesecakes are the perfect dessert for a birthday party, bridal shower, wedding reception, or any type of celebration. They're SO easy to make, no one will have a clue. Instead, they'll be very impressed with your baking abilities!
- cream cheese - the base for a creamy cheesecake
- lemon zest - adds the perfect amount of citrus
- lemon juice - compliments the blueberries nicely
- sugar - adds just the right amount of sweetness
- sour cream - makes the cheesecake extra creamy
- eggs - binds everything together
- vanilla extract - flavors the cheesecake
- fresh blueberries - blends well with lemon
- blueberry jam - holds the topping together
- pecan sandies cookies - an easy crust and topping
- lemon slices- the crowning garnish
1 - Make the cheesecake filling by whipping the cream cheese with a mixer, then add lemon juice and zest. Mix in sugar and sour cream.
2 - Blend in the eggs and mix lightly. Add vanilla extract. Fold in blueberries. Set filling aside. Place a shortbread cookie in the bottom of each cupcake liner. Fill liners with cheesecake filling.
3 - Bake at 300 degrees for 30 to 40 minutes, or until middle slightly jiggles. Cool at room temperature for one hour. Crumble 6 cookies over the cheesecake cupcakes.
4 - Mix the rest of the blueberries and jam together in a bowl. Top each cheesecake with a spoonful of blueberries and jam. Cut lemon slices into fourths. Add a slice to the top of each cupcake. Refrigerate until ready to serve (up to one day in advance).
- Bake the cheesecakes at a low temperature (300 degrees) for best results.
- Cool cupcakes at least one hour at room temperature before adding toppings. This is important to ensure they don't create a well in the middle.
- If cheesecakes do indent a little, no worries. You'll be filling the middles with toppings so it will work out!
- To make the crumbles for the top, put cookies in a plastic bag and seal tightly. Pound with the back of a spoon or rolling pin until the cookies crumble.
Yes, you can use other fruits, but fresh blueberries hold up nicely when mixed with jam. Fragile fruit like raspberries may disintegrate when mixed. If using those, it's best not to mix with jam.
Absolutely! One of the best parts of this recipe is that it can be made one day ahead and stored in the refrigerator. This is very helpful if you're planning a party and need time for other recipes. Be sure to serve them within a day for best results.
Since cheesecake can be sticky, it's best to make this recipe in a cupcake liner. It would be really hard to get them out of the pan without one. You can definitely remove the liner before serving if desired.
Blueberry Cheesecake Cupcakes will be your new favorite dessert. If you're planning a celebration, these additional treats will get the party started!
- Raspberry Goat Cheese Bites
- Blueberry Lemon Pastry
- Strawberry Coconut Cupcakes
- Baileys Streusel Cheesecake Cups
- No Bake Banana Pudding
- Old Fashioned Peach Cobbler
Blueberry Cheesecake Cupcakes
*See notes in blog post for detailed tips, photos and instructions.
- 16 oz. cream cheese full fat and softened
- 2 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- ½ cup sugar
- 1 cup sour cream
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups fresh blueberries
- 12 pecan sandies cookies
- 6 pecan sandies cookies
- 2 Tbsp. blueberry jam
- 1 cup blueberries
- 12 small lemon slices
- Blend cream cheese with a mixer until smooth.
- Add lemon juice and zest and mix until lump free.
- Mix in sugar and sour cream.
- Add eggs and mix lightly. Add vanilla extract and stir.
- Fold in blueberries. Set filing aside.
- Press 1 shortbread cookie in the bottom of each cupcake liner.
- Fill liners with cheesecake filling.
- Preheat oven to 300 degrees.
- Bake cheesecakes for 30 to 40 minutes, or until middle slightly jiggles.
- Cool cheesecakes at room temperature for 1 hour.
- Crumble 6 cookies in a plastic bag with a rolling pin or back of spoon.
- Sprinkle cookie crumbles on top of cooled cheesecakes.
- Mix 1 cup of blueberries with blueberry jam until all blueberries are shiny.
- Top cookie crumbles on each cheesecake with a spoonful of blueberries and jam.
- Cut lemon slices into fourths. Add a lemon slice to the top of each cheesecake cupcake.
- Refrigerate until ready to serve.
- Be sure to cool cheesecakes for at least one hour at room temperature before adding toppings.
- If cheesecakes indent, don't worry. You'll be filling them with toppings so it will work out!
- Refrigerate cheesecakes up to 1 day before serving.
Nutrition info is an auto generated estimate.