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Delicious Mini Blueberry Cheesecakes Recipe for Sweet Treats

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These Mini Blueberry Cheesecakes are incredibly creamy and bursting with flavor, perfectly balancing the tartness of fresh blueberries. They are a delightful treat for any occasion, easy to prepare and budget-friendly.

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) and line a muffin tin with paper liners.
  2. In a medium saucepan over medium heat, combine the blueberries, lemon juice, and 1 cup of sugar. Stir occasionally until the mixture starts to bubble, about 5 minutes.
  3. Add the cornstarch mixed with water to the bubbling blueberry mixture. Cook for an additional 2-3 minutes, stirring constantly until the mixture thickens. Remove from heat and let it cool while you prepare the crust.
  4. In a medium bowl, mix together the graham cracker crumbs, 1 ½ tablespoons of sugar, and melted butter. Stir until the mixture resembles wet sand.
  5. Divide the crumb mixture evenly among the muffin cups, approximately 1 tablespoon per cup. Press down firmly with the back of a spoon to create a solid crust. Bake in the preheated oven for about 8-10 minutes until lightly golden.
  6. While the crusts are baking, prepare the cheesecake filling. In a large bowl, use a hand mixer to beat the softened cream cheese until smooth, about 2 minutes.
  7. Add 6 tablespoons of sugar, 1 tablespoon of flour, 1 ½ teaspoons of vanilla, and the slightly beaten egg to the cream cheese. Mix on low speed just until combined.
  8. Remove the crusts from the oven and let them cool for about 5 minutes. Once cooled, pour the cheesecake filling evenly over each crust, filling them about ¾ full.
  9. Bake the cheesecakes for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Once baked, turn off the oven and crack the door open. Let the mini cheesecakes cool in the oven for an additional 10 minutes.
  11. Remove from the oven and allow to cool completely at room temperature before transferring to the fridge. Chill for at least 2 hours to set.
  12. Once chilled, top each cheesecake with the homemade blueberry filling and enjoy your mini blueberry cheesecakes!

Nutrition

Keywords: Make sure your cream cheese is at room temperature for a smooth filling. Avoid overbaking the cheesecakes to prevent dryness, and consider using a food processor for even graham cracker crumbs.

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