Mini Cheesecakes - Blueberry
Coooking Temperature: 300°F / 150°C/ Gas Mark 2
Calories: 16
Adjust Servings Here: 12 servings
Description
Nothing beats cheesecake for dessert at any time of the year, especially these blueberry mini cheesecakes. Rich classic cream cheese batter baked over graham cracker crust then topped with homemade blueberry filling.
Ingredients
For the Crust
- 1¼ cups (112.5 g) Graham cracker or digestive biscuit crumbs
- 3 tbsp (40 g) Unsalted butter melted
- 1 tbsp Sugar (optional if cookies are sweet)
For the Cheesecake Batter
- 1⅔ cup (375 g) Cream cheese full-fat, room temp
- ½ cup (115 g) Sour cream (9%)
- 2 tbsp Heavy cream (optional)
- ½ cup (100 g) Granulated sugar
- 2 large Eggs
- 2 tbsp Cornstarch
- ½ tbsp Lemon juice
- ½ tsp Vanilla extract
- ½ Zest of ½ lemon (optional)
For the Blueberry Swirl
- ⅓ cup (50 g) Blueberries (fresh or frozen)
- 1 tbsp Sugar
- 1 tsp Lemon juice
For the Topping (Cream Cheese Stabilized Whipped Cream)
- ½ cup (120 g) Heavy whipping cream (cold)
- 2 tbsp Powdered sugar
- 2 tbsp Cream cheese (softened)
- ½ tsp Vanilla extract
Garnish (Optional)
- Leftover blueberry puree
- Fresh blueberries
- Mint leaves
Instructions
- Oven and Pan: Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
- ? Make the Crust: Combine cookie crumbs, melted butter, and sugar until moistened. Press about 1 tablespoon into each liner. Bake for 5–6 minutes. Let cool while preparing the filling.1¼ cups Graham cracker or digestive biscuit crumbs, 3 tbsp Unsalted butter, 1 tbsp Sugar
- ? Make the Blueberry Swirl: In a blender or small food processor, combine blueberries, sugar, and lemon juice. Blend until smooth. Strain to remove skins for a cleaner swirl. Chill until ready to use.⅓ cup Blueberries , 1 tbsp Sugar, 1 tsp Lemon juice
- ? Make the Cheesecake Batter: In a large mixing bowl, beat cream cheese until smooth (1–2 minutes). Add sugar, cornstarch, vanilla, and lemon juice. Mix until combined. Add sour cream and lemon zest (if using). Mix in eggs one at a time on low speed. Do not overmix.1⅔ cup Cream cheese, ½ cup Sour cream (9%), 2 tbsp Heavy cream (optional), ½ cup Granulated sugar, 2 large Eggs, 2 tbsp Cornstarch, ½ tbsp Lemon juice, ½ tsp Vanilla extract, ½ Zest of ½ lemon
- ? Assemble and Bake: Fill each muffin liner ¾ full with batter. Spoon about ½–1 teaspoon blueberry puree on top. Swirl gently with a toothpick or skewer. Bake for 18–22 minutes until set with a slight jiggle in the center. Cool in the pan for 10 minutes, then chill for 4+ hours or overnight.
- Stabilized whipped cream: Whip heavy cream and powdered sugar until soft peaks form. Add softened cream cheese and vanilla. Beat until stiff peaks.½ cup Heavy whipping cream (cold), 2 tbsp Powdered sugar, 2 tbsp Cream cheese (softened), ½ tsp Vanilla extract
- ? Decorate: Pipe or dollop onto each chilled cheesecake. Drizzle with remaining blueberry puree, top with fresh blueberries and mint leaves.Leftover blueberry puree, Fresh blueberries, Mint leaves
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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