Blueberry Cheesecake Minis
Indulge in the creamy decadence of Blueberry Cheesecake Minis, the perfect bite-sized treat for any occasion! Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious homemade blueberry topping, these mini cheesecakes are as visually stunning as they are delicious. With just 20 minutes of prep time and a quick bake in a muffin tin, this recipe is surprisingly simple and ideal for both novice bakers and dessert connoisseurs. Each cheesecake is crowned with a sweet-tart blueberry compote made from fresh berries, sugar, lemon juice, and water, adding a burst of fruity flavor that perfectly complements the rich, tangy filling. Serve these individual cheesecakes chilled for an elegant dessert that's sure to impress at dinner parties, picnics, or family gatherings. Perfectly portioned for sharing—or savoring solo—these Blueberry Cheesecake Minis are a show-stopping sweet treat you’ll want to make again and again!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.25 cups Sour cream
- 1 cup Fresh blueberries (for topping)
- 2 tablespoons Granulated sugar (for topping)
- 2 tablespoons Water
- 1 teaspoon Lemon juice
Instructions
Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Divide the mixture evenly among the lined muffin cups, pressing it down firmly with the back of a spoon or a flat-bottomed glass to form the crust.
Bake the crusts in the preheated oven for 5 minutes, then remove and allow to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of sugar together until smooth and fluffy, about 2-3 minutes.
Add the vanilla extract and mix to combine. Add eggs, one at a time, mixing after each addition to fully incorporate. Stir in the sour cream until smooth.
Evenly distribute the cheesecake batter over the graham cracker crusts, filling each liner almost to the top.
Bake for 18-20 minutes, or until the center of each cheesecake is just set and slightly jiggles when the pan is shaken.
Remove the cheesecakes from the oven and let them cool to room temperature in the muffin tin. Then refrigerate for at least 2 hours or until fully chilled.
To make the blueberry topping, combine the fresh blueberries, 2 tablespoons of sugar, 2 tablespoons of water, and lemon juice in a small saucepan over medium heat.
Cook the mixture, stirring occasionally, until the blueberries start to release their juices and the mixture slightly thickens, about 5-7 minutes. Remove from heat and let cool completely.
Once the cheesecakes are chilled, spoon a small amount of the blueberry topping over each cheesecake. Serve and enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 23.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
