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Petite Blueberry Cheesecakes


Recipe source: Southern Living | July 2014
Make Ahead: After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.

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Rate this recipe 4.3/5 (24 Votes)


  • 12 paper baking cups
  • 14 crisp gourmet cookies (such as Lotus Biscoff)
  • 2 tablespoons butter, melted
  • Pinch of table salt
  • 1 1/2 (8-oz.) packages cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup blueberry preserves
  • 1/2 cup fresh blueberries
  • Garnish: lime zest


Servings 12
Adapted from


Step 1

1. Preheat oven to 325°. Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1 1/2 Tbsp. crumb mixture into bottom of each baking cup.

2. Bake at 325° for 6 minutes. Cool on a wire rack 10 minutes.

3. Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.

4. Bake at 325° for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.

5. Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries.

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