Miniature Blueberry Cheesecakes
Indulge in the irresistible charm of Miniature Blueberry Cheesecakes, the perfect bite-sized dessert for any occasion. These decadent treats feature a buttery graham cracker crust, a luscious creamy cheesecake filling, and a sweet-tart blueberry topping made from fresh or frozen berries. With just 20 minutes of prep time and easy-to-follow steps, these individual cheesecakes are a delightful combination of textures and flavors. Ideal for parties, holidays, or everyday indulgence, these mini desserts are not only visually stunning but also guaranteed to satisfy your sweetest cravings. Serve chilled with an extra sprinkle of blueberries or a sprig of mint for that perfect finishing touch.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 4 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar (for filling)
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Blueberries (fresh or frozen)
- 2 tablespoons Granulated sugar (for blueberry topping)
- 1 teaspoon Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
In a small mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Divide the crust mixture evenly among the muffin cups, pressing the mixture firmly into the bottom of each cup to form an even layer.
Bake the crusts in the preheated oven for 5 minutes, then remove and set aside to cool while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy. Add the sour cream and vanilla extract, and mix until fully combined.
Add the eggs one at a time, mixing after each addition just until incorporated. Avoid overmixing to keep the filling light and creamy.
Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about 3/4 full.
Bake the cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool to room temperature in the pan before refrigerating for at least 2 hours.
While the cheesecakes cool, prepare the blueberry topping. In a small saucepan over medium heat, combine the blueberries, 2 tablespoons granulated sugar, lemon juice, and water. Cook, stirring frequently, until the blueberries begin to release their juices and the mixture starts to simmer.
In a small bowl, dissolve the cornstarch in 1 teaspoon of water, then add it to the blueberry mixture. Cook for 1-2 more minutes, or until the topping thickens slightly. Remove from heat and let cool to room temperature.
Once the cheesecakes and topping are cool, spoon a small amount of blueberry topping onto each cheesecake and serve. Optionally, garnish with fresh blueberries or a sprig of mint.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 146.0 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 223.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 750 mg | 58% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 954 mg | 20% | |
*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.
