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