Mini Blueberry Cheesecakes

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Course: Dessert, Snack
Cuisine: American
Keyword: blueberry, cheesecake, mini dessert, phyllo cups
Servings: 45 servings
Prep Time 30 mins
Cook Time 0 mins
Total Time 30 mins
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!


  • 3 packages frozen mini phyllo pastry shells - thawed
  • 8 ounces cream cheese - softened
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sugar
Blueberry Sauce:
  • 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.

Nutrition Facts

Calories: 51kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 22mgPotassium: 11mgFiber: 1gSugar: 6gVitamin A: 70IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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