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Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes Recipe

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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 12 servings
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons + 1/2 cup granulated sugar, divided
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon + 1 teaspoon cornstarch, divided
  • 1 tablespoon fresh lemon juice
  • 16 ounces full-fat cream cheese, softened
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of half a lemon

Method
 

  1. In a small saucepan, simmer the blueberries with 2 tablespoons sugar, 1 teaspoon cornstarch, and lemon juice until thick, about 5 to 7 minutes. Set aside to cool.
  2. Preheat oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners. Mix crumbs, 3 tablespoons sugar, and melted butter, then press into liners. Bake crusts for 8 minutes.
  3. Beat cream cheese until smooth, then add 1/2 cup sugar. Mix in sour cream, vanilla, 1 tablespoon cornstarch, and lemon zest. Add eggs one at a time, mixing on low just until combined.
  4. Divide batter among liners, then top each with a little cooled blueberry sauce. Swirl with a toothpick.
  5. Bake for 18 to 22 minutes until edges are set and centers jiggle slightly. Turn off oven, crack door open, and leave them in for 10 minutes. Cool at room temperature for 1 hour, then chill at least 3 hours.
  6. Remove liners, top with fresh blueberries, and serve.

Notes

The chill time is not counted in the prep or cook numbers—plan to give these at least 3 hours in the fridge, though overnight is even better. Room temperature ingredients and a gentle mixing hand make the smoothest filling.