They are incredibly simple to make. I found the recipe a few years ago when I was searching for a simple dessert that wasn’t too heavy. I wanted something that would make use of the wild blueberries we had picked that summer. From that day on, I worked to perfect my mini blueberry cheesecakes to be just right. And let me tell you, the patience was worth it!
So, if you’re looking for a delicious, easy-to-make dessert that’s sure to impress, you’ve come to the right place. I promise, this recipe is foolproof, and I’ll guide you through every step of the way. Let’s get baking!
INGREDIENTS:
Here’s what you’ll need to whip up these delicious mini blueberry cheesecakes:
- 1 ½ cups graham cracker crumbs: I always use the pre-crushed graham crackers for my mini blueberry cheesecakes. It saves so much time! If you’re feeling ambitious, you can crush your own, but honestly, who has time for that?
- 5 tablespoons unsalted butter, melted: Make sure it’s completely melted for an even crust. You can melt the butter in the microwave or in a saucepan over low heat.
- ¼ cup granulated sugar: This adds a touch of sweetness to the crust.
- 2 (8 ounce) packages cream cheese, softened: This is the key to a creamy cheesecake filling. Make sure your cream cheese is completely softened, or you’ll end up with lumps. Trust me, I learned that the hard way.
- ¾ cup granulated sugar: More sugar for the filling!
- 2 large eggs: Adds richness and helps bind the filling together.
- 1 teaspoon vanilla extract: I always use pure vanilla extract for the best flavor. It makes a big difference in these mini blueberry cheesecakes!
- ½ cup sour cream: This adds a tangy flavor and helps to keep the cheesecake moist. I’ve tried using Greek yogurt, but I find that sour cream gives it the best texture.
- 1 cup fresh blueberries: Of course! Fresh blueberries are the star of the show. When making these mini blueberry cheesecakes, you can find really good blueberries in the late summer. Frozen blueberries can also be used, making this a great recipe year-round.
- 2 tablespoons all-purpose flour: This helps to thicken the blueberry sauce.
- ¼ cup water: To help create the blueberry sauce.
- 2 tablespoons granulated sugar: To sweeten the blueberry sauce.
Here’s a mini blueberry cheesecakes trick I learned from my mom: add a pinch of salt to the graham cracker crust. It really enhances the sweetness of the cheesecake filling. Also, remember to store leftover mini blueberry cheesecakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get down to business and make some mini blueberry cheesecakes! Don’t worry, it’s easier than you think.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This is a must! Otherwise, the mini blueberry cheesecakes will stick to the pan.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix well until evenly moistened.
- Press the crust into the muffin liners: Press about 2 tablespoons of the graham cracker mixture into the bottom of each muffin liner. Use the bottom of a measuring cup to press it down firmly. I learned the hard way with mini blueberry cheesecakes that a firm crust is key to preventing a soggy bottom. Using a flat-bottomed measuring cup ensures an even and compact crust.
- Make the filling: In a large bowl, beat the softened cream cheese and ¾ cup of sugar until smooth and creamy. It’s important to have your cream cheese soft, or the filling will be lumpy. For an extra smooth filling, you can use a hand mixer or stand mixer.
- Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract and sour cream. Adding eggs one at a time helps to ensure they are fully incorporated into the filling.
- Pour the filling over the crusts: Fill each muffin liner almost to the top with the cream cheese filling.
- Bake for 18-20 minutes, or until the edges are set and the centers are just slightly jiggly. In my kitchen, mini blueberry cheesecakes usually takes around 19 minutes. Keep an eye on them, as baking times can vary depending on your oven.
- Let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. Cooling them slowly helps to prevent cracking.
- Make the blueberry sauce: In a small saucepan, combine the blueberries, flour, water, and 2 tablespoons of sugar. Bring to a simmer over medium heat, stirring constantly, until the sauce has thickened. This usually takes about 5-7 minutes. Your mini blueberry cheesecakes should smell like sweet blueberries at this point. If you like a smoother sauce, you can blend it with an immersion blender after cooking.
- Top the cheesecakes with blueberry sauce: Once the cheesecakes are completely cool, spoon the blueberry sauce over the top of each one.
- Refrigerate for at least 2 hours before serving. This allows the cheesecakes to set completely and the flavors to meld together. Chilling them overnight is even better!
Don’t worry if your mini blueberry cheesecakes crack a little on top. It happens! Just cover them with the blueberry sauce, and no one will ever know. While the mini blueberry cheesecakes are baking, I usually do a quick clean-up of the kitchen or start prepping dinner. It’s all about multitasking, right?
SERVING:
Okay, so the mini blueberry cheesecakes are ready, now what? Time to serve them up and enjoy!
The kids love our mini blueberry cheesecakes when I pack them in their lunchboxes as a special treat. They also make a fantastic dessert for a summer barbecue or a casual get-together with friends. This mini blueberry cheesecakes is perfect for any occasion. These cheesecakes can also be assembled in shot glasses or small mason jars for a party.
I love to serve these with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess pairs perfectly with the tangy cheesecake and sweet blueberry sauce. A sprig of mint also adds a nice touch of freshness.
For a more elegant presentation, you can arrange the mini blueberry cheesecakes on a pretty platter and garnish with fresh blueberries and a dusting of powdered sugar.
If you have extra mini blueberry cheesecakes, you can store them in the refrigerator for up to 3 days. They’re also delicious frozen! Just wrap them individually in plastic wrap and store them in a freezer bag. When you’re ready to eat one, let it thaw in the refrigerator for a few hours.
I’ve also experimented with different seasonal variations. In the fall, I love to add a sprinkle of cinnamon to the graham cracker crust and use a cranberry sauce instead of blueberry. And in the winter, I’ve even made a gingerbread crust and topped it with a homemade caramel sauce. So many possibilities!
My friends always ask for this mini blueberry cheesecakes recipe whenever I make them. They’re just so easy to eat and so delicious!
FAQs:
Okay, let’s tackle some frequently asked questions about these mini blueberry cheesecakes. I’ve heard it all, so don’t be shy!
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! If fresh blueberries aren’t available, frozen blueberries work just fine. Just make sure to thaw them completely and drain any excess liquid before using them in the sauce. I’ve done it many times when I wanted mini blueberry cheesecakes and they came out just fine!
Q: My cheesecake filling is lumpy. What did I do wrong?
A: Lumpy filling usually means your cream cheese wasn’t soft enough. Make sure to let it sit at room temperature for at least an hour before using it. You know what I do when my mini blueberry cheesecakes cream cheese is not soft enough? I put the cream cheese in the microwave for about 10 seconds to soften it up.
Q: My cheesecakes cracked on top. Are they ruined?
A: Not at all! Cracking is common, especially if you overbake them. Just cover them with the blueberry sauce, and no one will ever know. Trust me, it happens to the best of us.
Q: Can I make these ahead of time?
A: Yes, please! These mini blueberry cheesecakes are perfect for making ahead of time. Just bake them, let them cool completely, and then store them in the refrigerator for up to 3 days. Add the blueberry sauce just before serving.
Q: Can I freeze these?
A: Absolutely! Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
Q: Can I use a different type of fruit for the topping?
A: Of course! Feel free to experiment with other fruits, such as raspberries, strawberries, or cherries. You can even use a combination of fruits.
Q: What kind of graham crackers should I use?
A: I prefer to use regular graham crackers, but you can use honey graham crackers or chocolate graham crackers for a different flavor.
Q: My crust is soggy. What can I do?
A: A soggy crust usually means there’s too much moisture. Make sure to press the crust firmly into the muffin liners and don’t overfill them with the cream cheese filling. Also, make sure to cool the mini blueberry cheesecakes completely before adding the blueberry sauce.
My Final Thoughts:
These mini blueberry cheesecakes hold a special place in my heart because they’re a reminder of simple pleasures and happy memories. They’re a treat that my family and I can always agree on, and they’re perfect for any occasion.
Here are some of my mini blueberry cheesecakes Pro Tips:
- Use high-quality ingredients: It really makes a difference in the taste of the final product.
- Don’t overbake: Overbaking will result in dry, cracked cheesecakes.
- Be patient: Let the cheesecakes cool completely before adding the blueberry sauce.
I’ve tried a few different variations of these mini blueberry cheesecakes over the years. My husband loves the ones with a hint of lemon zest in the filling. My daughter prefers them with a chocolate graham cracker crust. And my son is a big fan of the ones with a swirl of raspberry jam in the blueberry sauce.
No matter how you make them, I hope you enjoy these mini blueberry cheesecakes as much as my family and I do.
Now go on and give them a try! I have every hope that these simple mini blueberry cheesecakes become a family favorite for you as well!
5 Delicious Mini Blueberry Cheesecakes
These delightful mini blueberry cheesecakes are the perfect individual desserts. Creamy, tangy, and bursting with fresh blueberry flavor, they’re an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1/2 cup fresh blueberries
- Optional: Lemon zest for garnish
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 5 cupcake liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of each cupcake liner.
- In a separate bowl, beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract, egg, and sour cream. Beat until well combined.
- Gently fold in 1/4 cup of the blueberries.
- Spoon the cheesecake mixture into the prepared cupcake liners, filling each about 3/4 full.
- Top each cheesecake with the remaining blueberries.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly jiggly.
- Let cool completely in the muffin tin before refrigerating for at least 2 hours.
- Garnish with lemon zest, if desired, and serve.
Notes
For an extra burst of flavor, use a blueberry jam swirl on top before baking. You can also use frozen blueberries, just make sure to pat them dry before using.