=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Blueberry Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 45 minutes (including chilling)
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Creamy and smooth mini blueberry cheesecakes with a buttery graham cracker crust, topped with fresh or jammy blueberries—perfect for parties or portion-controlled treats.

Ingredients

Units Scale
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 cup fresh or frozen blueberries
  • 2 tbsp blueberry jam or preserves (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Line a muffin tin with 12 paper liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into bottoms of liners to form crusts.
  3. Bake crusts for 5 minutes, then remove from oven and let cool slightly.
  4. In a bowl, beat cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and flour until combined.
  6. Spoon filling evenly over crusts. Tap tray to remove air bubbles.
  7. Top each with a few blueberries and a dab of jam if using.
  8. Bake for 18–22 minutes, or until centers are set but slightly jiggly.
  9. Cool completely in pan, then refrigerate for at least 2 hours before serving.
  10. Optionally garnish with whipped cream or additional berries.

Notes

  • For extra blueberry flavor, swirl a bit of jam into the batter before baking.
  • Use full-fat cream cheese for the best texture.
  • Muffin liners help with easy removal and presentation.
  • Store in refrigerator for up to 5 days or freeze for longer storage.
  • Let come to room temperature slightly before serving for creamiest texture.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 210
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 50mg

Find it online: https://recipe.ukfinda.com/mini-blueberry-cheesecakes.htm