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