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Made with store-bought phyllo pastry shells, these Mini Blueberry Cheesecakes will quickly become your new go-to entertaining dessert. They are simple to put together, and look like a professional baker created them. Best of all, they’re delicious!
Mini Blueberry Cheesecakes:
I’m all about making entertaining easier, which is why I love this Mini Blueberry Cheesecakes recipe. What keeps things simple is using pre-made phyllo pastry shells for the base. Because there’s no fusing with dough, the hands-on time for preparing this adorable little dessert is minimal.
The resulting dessert has lots of flavor and texture. The phyllo cups are crunchy, the cheesecake is creamy and tangy, and the blueberry sauce is sweet and bright. When I was photographing these mini cheesecakes for the blog, it took all of my willpower to stop eating them. They are that good!
Almost anyone can make these Mini Blueberry Cheesecakes. Let me walk you through the steps.
How to Make Mini Blueberry Cheesecakes:
Start by baking the mini phyllo cups. Yes, they are pre-baked straight from the freezer, but this step makes them crispy and even tastier.
While the phyllo cups bake and then cool, prepare the cheesecake mixture and blueberry sauce. You can find the full ingredient list and step-by-step instructions for each in the printable recipe card below.
The cream cheese filling is a combination of cream cheese, sugar, lemon zest, and vanilla. Mix with an electric mixer until the filling is smooth and creamy. To make it easier to fill the cups, I recommend transferring the mixture to a piping bag. I like to keep a supply of these piping bags in my pantry.
No piping bag? No worries! Just use a plastic baggie with the corner cut off.
The blueberry sauce is also a breeze to make. In a saucepan, heat fresh blueberries and sugar with a splash of water and cinnamon. Cook until the blueberries burst and the sauce thickens. Let this cool. Then, mix in a half-cup of fresh blueberries. This gives the sauce the look of blueberries and adds another layer of blueberry flavor.
Next, you’re ready to assemble cheesecakes. Pipe the cream cheese mixture into the phyllo cups and then top each cup with a little blueberry sauce.
The Mini Blueberry Cheesecakes are now complete. Serve them right away or cover them and refrigerate until you need them. I recommend eating them on the same day you make them for optimal flavor, freshness, and crunch.
More Delicious Blueberry Recipes:
- Really Good Blueberry Muffins
- Blueberry Boy Bait
- Blueberry Swirled Meringues
- Wild Blueberry Grunt
- Mini Skillet Blueberry Pies
Now go ahead and whip up these Mini Blueberry Cheesecakes for your next party or family gathering. I guarantee your serving plate will be empty by the time the celebration is over. Enjoy!
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Mini Blueberry Cheesecakes Recipe:
Mini Blueberry Cheesecakes
- 3 packages frozen mini phyllo pastry shells thawed
- 8 ounces cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/2 cups fresh blueberries divided
- 1/4 cup sugar
- 1 tablespoon water
- 1/4 teaspoon ground cinnamon
- Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.
- While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.
- Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.
- Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.
- Enjoy right away or cover and chill until you're ready to serve.
Recipe adapted from Valerie Bertinelli
Can I assemble it the morning of my tea party and put it in the fridge
Can you use frozen blueberries????
I haven’t tried. I assume you could, but I recommend fresh.
These are so good and enjoyed at a baby shower i just baked for
Made these for a neighborhood party,put cherries on half blueberries on the other half and they were gone fast. Thank you for sharing.
Delicious and so easy! Thanks for this recipe that I will use all the time with different fruit toppings!
These looks amazing, and plans to have this on our dessert table for the 4th of July. Thanks for sharing
Hi, these look delicious and I cant wait to try them!
Did you use regular sugar or confectioners for this?
Regular (granulated) sugar.
Where did you purchase the mini phyllo cups? I am having trouble locating them.
I found them at my local grocery store. They are in the freezer section near the puff pastry and frozen pie crusts. Hope that helps!
Can you make cream cheese filling in advance and assemble the day after?
Sure! The filling only takes a few minutes to make, but you can definitely prep that in advance. Just note that you will need to soften it in order to pipe it.
Michael, these looks delicious and easy to make! Thanks for all you do.
They really are! Thank you Mary!