Mini Blueberry Swirl Cheesecake
These creamy mini blueberry swirl cheesecakes are the perfect individual desserts—light, fruity, and baked in a muffin tin for easy portioning!
Equipment
- Muffin Tin
- Mixing Bowls
- Electric Mixer
- Oven
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla extract
Blueberry Swirl
- 1/4 cup blueberry jam or blueberry compote
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
- Mix graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add egg, Greek yogurt, and vanilla; mix until well combined.
- Divide cheesecake batter evenly among the muffin cups over the crusts.
- Add a small spoonful of blueberry jam on top of each and use a toothpick to gently swirl it into the batter.
- Bake for 15–18 minutes until centers are set but slightly jiggly. Let cool, then chill in the fridge for at least 1 hour.
Notes
Store chilled for up to 4 days. You can use raspberry or strawberry jam for a different swirl flavor!