Looking for an easy dessert that will wow your guests? These blueberry cheesecake tarts are sure to do the trick! Made with delicious graham cracker crust and creamy cheesecake filling, these tarts are simple to make and absolutely irresistible. Serve them at your next party or gathering and watch them disappear in no time!

If cheesecake is what you crave, you’ll love this chocolate chip cheesecake dip on game day and this Instant Pot key lime cheesecake that is so easy to make!

array of mini blueberry cheesecakes on a wooden surface

What is a cheesecake?

Cheesecake is a type of cake that is made with cream cheese and eggs. It is typically baked in a pie crust, and it can be mixed or topped with various flavors such as cherry or blueberry. Cheesecake is often served as a dessert, but it can also be eaten as a snack or breakfast food. Some people even like to eat cheesecake for dinner!

What is the difference between a pie and a tart?

A tart is often described as a pie without a top crust, but there is a difference between tart crusts and pie crusts. The classic tart crust has a mouthfeel more like shortbread, and it’s got a little sweetness to it. Pie crust is more buttery with a flakier texture.

Is a cheesecake a tart?

Classifying cheesecake is a long-standing debate in the baking world. It has cake in the name, but it’s not a cake. It uses eggs for leavening like a torte, and it sits on a cookie-crumb textured crust like a tart. There’s one thing everyone does agree on – cheesecakes are delicious!

More about BLUEberries

Blueberries are a summertime favorite that is perfect for any recipe! They are small, round and sweet with a vibrant, blue-purple hue.

Blueberries have many health benefits, including being full of antioxidants, vitamins and minerals that can help reduce inflammation and support cardiovascular health.

fresh blueberries and green leaves

Blueberry season runs from April through June in most parts of the United States and they peak in flavor during the month of July.

When shopping for blueberries, look for smooth skins without blemishes or rashes, ripe berries that are slightly soft yet firm when touched.

Whether fresh, frozen or dried, blueberries are an excellent choice for adding a natural sweetness to snacks and meals!


  1. The first graham cracker was invented by a Presbyterian minister in the 1830s.
  2. Graham crackers were originally created to be eaten for breakfast as a health food.
  3. Graham crackers were named after Reverend Sylvester Graham, who preached against alcohol, white flour and meat in favor of whole wheat flour and a vegetarian lifestyle.
  4. Some claim that the graham cracker was invented as an attempt to curb sexual urges and suppress immoral behavior!
  5. The holes on top of graham crackers are there so they can be used with string to make ‘graham cracker houses.’
  6. The original recipe for Graham Crackers included honey and no sugar!
  7. Many people enjoy eating graham crackers with milk, peanut butter, or chocolate!


  • 2 – 8oz packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1 box graham crackers
  • 1 – 21 oz. can blueberry pie filling
Mini blueberry cheesecake ingredients in bowls


  1. Preheat oven to 350° F. 
  2. Beat the cream cheese in a large mixing bowl with a hand mixer or stand mixer until fluffy.
  3. Add sugar and vanilla, beat until well mixed.
  4. In a small bowl, beat the two eggs.
  5. Slowly pour the beaten eggs while mixing, continuing until creamy and beaten well.
  6. Line a cupcake pan with paper cupcake liners.
  7. Place layer of graham crackers into bottom of each cup. 
  8. Fill each liner ¾ full with the cream cheese mixture.
  9. Bake for 22 minutes, until set.
  10. Let cool to room temperature.
  11. Spoon blueberry pie filling on top and serve.
mini cheesecake tart filling in a mixing bowl
Start with the room temperature cheesecake in a mixing bowl
fluffy cheesecake mixture with hand mixer
Make it fluffy by beating with a hand mixer
mini cheesecake tart mixture with vanilla and sugar on top
Add the sugar and vanilla
mini cheesecake mixture with an egg on top
Add the first egg and beat well.
mini strawberry cheesecake mixture with second egg on it next to hand mixer beaters
Notice how light and creamy it gets as you add each ingredient!
layer of graham cracker crumbs for mini blueberry cheesecake crust
Graham cracker crumbs go first in a layer on the bottom.
Mini blueberry cheesecake filling in cupcake liners
Pour the cheesecake mixture over the graham cracker crumbs.
Baked mini blueberry cheesecakes before filling added.
The cooled curved surface holds the pie filling!

Cooking Tips

Cheesecake will puff up while baking and then shrink to form a concave surface that holds the pie filling.

Array of mini blueberry cheesecakes
Add the pie filling on top and they are ready to eat!


Garnish with whipped cream and a slice of fresh strawberry, a mint leaf or a chocolate drizzle.

Storage Instructions

Keep refrigerated up to three days in an airtight container. Lasts up to three months in the freezer.

mini blueberry cheesecake beside fresh blueberries

Mini Blueberry Cheesecake

Single serving mini blueberry cheesecakes from scratch.
Prep Time 15 minutes
Cook Time 22 minutes


  • 16 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 box graham crackers
  • 1 21 oz can blueberry pie filling


  • Preheat oven to 350° F.
  • Beat the cream cheese in a large mixing bowl with a hand mixer or stand mixer until fluffy.
  • Add sugar and vanilla, beat until well mixed.
  • In a small bowl, beat the two eggs.
  • Slowly pour the beaten eggs while mixing, continuing until creamy and beaten well.
  • Line a cupcake pan with paper cupcake liners.
  • Place graham cracker crumbs in a layer at the bottom of the cupcake liner. 
  • Fill each liner ¾ full with the cream cheese mixture.
  • Bake for 22 minutes, until set.
  • Let cool to room temperature.
  • Spoon blueberry pie filling on top and serve.


Cheesecake will puff up while baking then shrink to form a concave surface that holds the pie filling.
Servings: 12
Author: Cindy Hopper


Thank you for stopping by today. Please check out more delicious recipes, comment and let me know how your family liked this one!

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