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mini blue cheese cheesecake tartlets

Blue Cheese Cheesecake Tartlets with Blueberry Topping

These savory cheesecake tartlets combine creamy blue cheese with a crunchy cheese cracker crust and a sweet blueberry topping. They're bold, a little fancy, and perfect for parties or when you want something different from your usual dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 40 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Appetizer, Dessert, party bites
Cuisine: American, Fusion, Modern Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 cup finely crushed cheese crackers like Cheez-Its
  • 2 tablespoons unsalted butter melted
  • Pinch of black pepper
For the Filling:
  • 8 oz cream cheese softened
  • 4 oz blue cheese crumbled (use a mild one like Gorgonzola)
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tablespoon honey optional
For the Topping:
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Pinch of salt

Method
 

Make the Crust:
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix crushed cheese crackers, melted butter, and pepper.
  3. Spoon 1 tablespoon into each greased mini muffin tin cup. Press firmly.
  4. Bake for 8 minutes, then let cool.
Make the Filling:
  1. In another bowl, beat cream cheese and blue cheese until smooth.
  2. Add egg, sour cream, and honey (if using). Mix until just combined.
Bake the Tartlets:
  1. Spoon filling over the crusts, nearly to the top.
  2. Bake at 325°F (163°C) for 18–20 minutes. Centers should be set but still slightly jiggly.
  3. Let them cool in the tin, then chill in the fridge for at least 1 hour.
Make the Blueberry Topping:
  1. In a small saucepan, combine blueberries, sugar, lemon juice, and a pinch of salt.
  2. Simmer on medium heat for 5–7 minutes until the sauce thickens. Cool completely.
Assemble:
  1. Spoon the blueberry topping over each chilled tartlet and serve.

Notes

  • If you’re new to blue cheese, start with a milder type like Gorgonzola.
  • These tartlets actually taste better the next day once the flavors settle.
  • Don’t skip the blueberry topping—it really brings everything together.
  • They’re best served cold or at room temperature.