Description
These Mini Blueberry Cheesecakes feature a buttery graham cracker crust, a creamy filling with fresh blueberries, and a light whipped cream topping. Perfect for any occasion, these delightful treats are sure to impress your guests!
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
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries and lemon zest for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- 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 and resemble wet sand.
- Line a muffin tin with paper liners.
- Evenly distribute the crust mixture into the bottom of each muffin cup, pressing it down firmly.
- Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and continue to beat until well combined, scraping down the sides as needed.
- Mix in the sour cream, eggs, vanilla extract, lemon juice, and lemon zest. Beat until smooth, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula.
- Once the crusts have cooled, fill each muffin cup with the cheesecake batter, leaving a little space at the top.
- Tap the muffin tin gently on the counter to remove air bubbles.
- Bake the cheesecakes for 18-20 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecakes cool in the oven for about 30 minutes.
- After 30 minutes, remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours, or overnight for best results.
- In a clean mixing bowl, pour in the heavy whipping cream.
- Add the powdered sugar and vanilla extract.
- Using an electric mixer, beat the cream on medium-high speed until soft peaks form (about 3-5 minutes). Be careful not to overbeat.
Notes
- For best results, refrigerate the cheesecakes overnight to allow the flavors to meld.
- Feel free to top with additional fresh blueberries and lemon zest for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes