Mini Blueberry Cheesecakes
  • Alaina Hinkle

Mini Blueberry Cheesecakes

Updated: Feb 9, 2019

These are not only the perfect taste, but size as well! I used Simply Balanced Blueberry cookies as the crust and a wonderful filling, topped with a homemade blueberry pie filling! Sounds complex, but follow these simple steps and you will have it done in no time.... and they will be gone in no time :)



-18 Simply Balanced blueberry cookies

-1 tbsp butter

-1 tbsp coconut oil


-1 8oz block of cream cheese

-1/4 tsp almond extract

-1/3 cup coconut sugar

-1 1/2 tbsp melted butter

-1 egg

-2 tsp lemon juice

Blueberry Pie Filling:

-1 cups frozen blueberries

-2 tbsp coconut sugar ( add more to taste)

-1-2 tbsp arrow root— dilute with 2 tbsp water to each 1 tbsp to create the slurry ( this makes the filling thick)


Preheat oven to 350 degrees

1: Place cookies in a blended & pulse until it is fine & all crumbs. Pour into a medium sized bowl, add melted butter & coconut oil and mix throughly

2: Line a 12 cup muffin tin with 12 liners— I like using silicon ones so they pop out better. Place 1 tsp of crust mixture at the bottom of the liners and press down

3: Place all the filling ingredients into a medium sized bowl and beat on medium and high speed interchangeably for 20-25 minutes. Since there’s is no powdered sugar to make the filling refined sugar free— it takes a lot longer to mix it, but does not disappoint! It will not be super fluffy, but will bake to the right consistency

4: Take a spatula and fold the mixture a few times and then pour the dilling into a plastic bag with the corner cut out to pipe the filling ontop of the pie crusts. Evenly pipe the filling into each liner with the crust and place in them oven that was preheated at 350 degrees for 15 minutes

5: Start to work on the filling. In a sauce pan add them 1 cup blueberries and let’s it cook until the juice starts to leave the blueberries, 5-10 minutes. Add 2 tbsp of coconut sugar and once the mixture starts to boil a bit add in your arrow root slury. Do 1 tbsp arrow root to 2 tbsp water and stir until dissolved, then add into the mixture and stir and turn heat down to medium. You do not want the mixture at a rapid boil after you add arrow root or it will over heat and not be able to thicken the mixture.

6: Once mixture has reached thickness set aside on stove top, once the cheese cakes are done, take them out of the oven and let them completely cool and set before you add the topping

7: Top the cooled cheesecakes with the toppings and refrigerate overnight. I know it will be tempting to eat them all right away, but try and resist until the next day when they have set fully!:)


Please remember to tag me @honestfoodie_blog whenever you try any of these recipes and #honestgrubhonestfoodie ! I love to see what you all are creating!!

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