Blueberry Cheesecake Breakfast Cups

Creamy, fluffy, and bursting with juicy blueberries, these individual baked cheesecake cups make a delicious breakfast or brunch treat. They have a rich cheesecake-like center, a golden top, and sweet blueberry layers throughout.

 Ingredients

For the Cheesecake Cups

• 8 oz (225 g) cream cheese, softened
• 1 cup plain Greek yogurt
• 2 large eggs
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup fresh blueberries

For the Blueberry Layer

• 1 cup fresh or frozen blueberries
• 1 tablespoon honey or maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water

👩‍🍳 Instructions

1. Prepare the blueberry mixture

Add 1 cup blueberries, honey, lemon juice, cornstarch and water to a small saucepan.

Cook over medium heat for 3–5 minutes, stirring gently, until the berries begin to burst and the mixture thickens slightly.

Remove from the heat and let cool for a few minutes.

2. Make the cheesecake batter

Preheat the oven to 350°F (175°C).

Beat the softened cream cheese until smooth.

Add Greek yogurt, eggs, honey or maple syrup, vanilla, lemon juice, lemon zest, cornstarch and salt.

Beat until smooth and creamy.

3. Layer the cups

Lightly grease 4–6 oven-safe ramekins or small baking dishes.

Spoon a little blueberry mixture into the bottom of each dish.

Add the cheesecake batter.

Add another spoonful of blueberry mixture on top and gently swirl it with a toothpick or knife.

Scatter fresh blueberries over the surface.

4. Bake

Place the ramekins on a baking sheet.

Bake for 22–30 minutes, depending on the size of the dishes.

The edges should be set while the center still has a slight jiggle.

Don’t overbake—the cups will continue to firm up as they cool.

5. Cool and serve

Allow the cheesecake cups to cool for about 20 minutes.

Serve warm or refrigerate for a chilled cheesecake texture.

Top with extra fresh blueberries and a little lemon zest.

💡 Tips

• Bring the cream cheese to room temperature before mixing for the smoothest batter.
• Don’t overmix after adding the eggs.
• Fresh blueberries give the prettiest topping, while frozen blueberries work perfectly in the cooked blueberry layer.
• For a firmer breakfast cup, refrigerate for 2–3 hours before serving.
• A small amount of lemon zest makes the blueberry flavor stand out beautifully.

🥜 Nut & Allergy Information

• Nuts: No nuts are required.
• Dairy: Contains cream cheese and Greek yogurt.
• Eggs: Contains eggs.
• Gluten: Naturally gluten-free when using certified gluten-free cornstarch and other packaged ingredients.
• Soy: No soy is required.
• For a severe allergy, check packaged dairy products for cross-contact information.

❓ Q&A

Can I use cottage cheese instead of cream cheese?
Yes. Blend cottage cheese until smooth before using. The result will be lighter and higher in protein.

Can I make these without refined sugar?
Yes. Honey or pure maple syrup can be used instead of granulated sugar.

Can I use frozen blueberries?
Yes. They can go directly into the blueberry sauce. For the topping, frozen berries may release more moisture, so fresh berries give the best appearance.

Can I make these ahead?
Yes. Cover and refrigerate for up to 3 days.

Can I freeze them?
Yes. Cool completely, wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator.

How do I make them higher in protein?
Use Greek yogurt and replace part of the cream cheese with blended cottage cheese. You can also serve them with additional Greek yogurt and fresh berries.

Are they good for breakfast?
Yes! Pairing one cup with fresh fruit or Greek yogurt makes a satisfying breakfast or brunch option.