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Delicious Mini Blueberry Cheesecakes Recipe for Sweet Treats

  • Author: lila
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

These Mini Blueberry Cheesecakes are a delightful combination of creamy cheesecake and a buttery graham cracker crust, topped with a luscious blueberry filling. Perfect for gatherings or a sweet treat at home, they are sure to impress everyone!

Ingredients

Scale
  • 2 1/2 cups blueberries (fresh or frozen)
  • 2 Tablespoon lemon juice
  • 1 cup sugar
  • 1 ½ Tablespoons cornstarch (dissolved in 2 Tablespoons water)
  • 1 teaspoon vanilla extract
  • 1 ¼ cup graham cracker crumbs (pulsed in a food processor into fine crumbs)
  • 1 ½ Tablespoons sugar
  • ¼ cup unsalted butter – melted
  • 1 cup all-purpose flour
  • ½ cup light brown sugar (or ¼ cup light brown sugar + ¼ cup granulated sugar)
  • 1 teaspoon cinnamon (optional)
  • Dash of salt
  • 6 Tablespoons unsalted butter – melted
  • 12 oz. cream cheese – softened
  • 6 Tablespoons sugar
  • 1 Tablespoon flour
  • 1 ½ teaspoon vanilla
  • 1 egg – slightly beaten

Instructions

  1. Preheat your oven to 325°F (160°C). This ensures that your cheesecakes will bake evenly and set perfectly.
  2. In a medium saucepan, combine the blueberries, lemon juice, and 1 cup of sugar over medium heat. Cook for about 5-7 minutes until the blueberries start to burst and the mixture begins to thicken. Stir occasionally to prevent burning.
  3. Add the cornstarch mixture to the blueberries and stir well. Allow to simmer for an additional 2-3 minutes until the filling is glossy and thick. Remove from heat and let cool slightly.
  4. In a separate bowl, combine the graham cracker crumbs, 1 ½ tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated. You should be able to form clumps that hold together when pressed.
  5. Place mini cupcake liners in a muffin tin and press about 1 tablespoon of the crumb mixture into the bottom of each liner. Use the back of a spoon to firmly pack it down.
  6. In another bowl, beat the softened cream cheese until smooth. Add the 6 tablespoons of sugar, 1 tablespoon of flour, 1 ½ teaspoons of vanilla, and the slightly beaten egg. Mix until creamy, ensuring there are no lumps.
  7. Pour the cheesecake filling into each liner, filling them about ¾ of the way full. You should see a nice even layer on top of the crust.
  8. Top each cheesecake with about 1 tablespoon of the blueberry filling, ensuring it’s evenly distributed. Use a toothpick to swirl if desired, but don’t overmix!
  9. Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
  10. Once baked, remove the cheesecakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. Chill in the refrigerator for at least an hour before serving.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 200
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 30 mg

Keywords: Make sure your cream cheese is at room temperature before mixing to avoid lumps. You can substitute Neufchâtel cheese for a lighter option, and consider adding a touch of sour cream for added richness.

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Find it online: https://kitchenyumm.com/delicious-mini-blueberry-cheesecakes-recipe-for-sweet-treats/