Mini Blueberry Cheesecakes
These mini blueberry cheesecakes are the perfect dessert recipe made with a buttery graham cracker crust, a creamy cheesecake filling, baked to perfection, and topped with a fresh blueberry sauce. They are baked in a regular size muffin pan and is a favorite single-serving dessert everyone will enjoy.
Servings: 14 Mini Cheesecakes
Calories: 436kcal
Ingredients
Graham Cracker Crust
- 2 ⅔ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup melted butter
Cheesecake Mixture
- 24 ounce cream cheese softened
- 1 ¼ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoon vanilla extract
Blueberry Topping
- 1 ½ cups fresh blueberries
- ⅛ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325° and line muffin pan(s) with paper liners. Set aside.
Blueberry Topping
- In a small saucepan, add blueberries, sugar, lemon juice, water and cornstarch. Stir.
- Cook over medium heat until thickened. Remove from heat and let cool.
Graham Cracker Crust
- In a medium bowl, mix graham cracker crumbs, sugar, and butter with a fork until combined.
- Add ⅛ of a cup into each paper liner, and firmly press mixture evenly.
- Place in the over for 5 minutes, remove and set aside.
Cheesecake Mixture
- In a large bowl, beat cream cheese on medium speed until creamy.
- Add sugar and beat until combined.
- Beat eggs into mixture, then add vanilla extract and beat until combined.
- Fill muffin cups ¾ full with cheesecake mixture.
- Bake for 18-20 minutes.
- Remove from the oven and let cool completely.
- Top each cheesecake with a teaspoon of blueberry topping.
- Best served cold.
Nutrition
Calories: 436kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 107mg | Sodium: 342mg | Potassium: 123mg | Fiber: 1g | Sugar: 32g | Vitamin A: 982IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg