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Mini Blueberry Cheesecake Dessert: A Deliciously Easy Recipe to Satisfy Your Sweet Tooth


  • Author: Lily
  • Total Time: 150 minutes
  • Yield: 24 mini cheesecakes 1x

Description

These Mini Blueberry Cheesecakes feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and a sweet blueberry topping. Perfectly portioned for any gathering, these delightful treats are sure to be a hit!


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions

  1. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
  2. Pour in the melted butter and mix until the crumbs are evenly coated, resembling wet sand.
  3. Lightly grease a mini muffin tin with cooking spray or butter.
  4. Scoop the crust mixture into each muffin cup, filling them halfway. Press down firmly with the back of a spoon to create an even layer.
  5. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
  6. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  7. Gradually add the granulated sugar and beat until fluffy.
  8. Mix in the vanilla extract until incorporated.
  9. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  10. Finally, add the sour cream and heavy cream, mixing until smooth and creamy.
  11. Carefully fill each muffin cup with the cheesecake filling, leaving a little space at the top for the topping.
  12. Gently tap the muffin tin on the counter to remove air bubbles.
  13. Bake at 325°F (160°C) for 15-18 minutes, until edges are set but the center is slightly jiggly.
  14. Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for 30 minutes.
  15. Once cooled, let them reach room temperature before transferring to the refrigerator. Chill for at least 2 hours, or overnight for best results.
  16. In a saucepan, combine the fresh blueberries, granulated sugar, lemon juice, cornstarch, and water.
  17. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken, about 5-7 minutes.
  18. Remove from heat and let cool slightly before topping the cheesecakes.

Notes

  • For best results, chill the cheesecakes overnight.
  • You can substitute frozen blueberries if fresh ones are not available; just thaw and drain excess liquid before using.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes