Name: Mini Blueberry Cheesecakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups Fresh blueberries; 2 tbsp White granulated sugar; 1/4 tsp Cinnamon; 1/3 cup Water; 2 tsp Cornstarch; 1 tsp Lemon juice; 1 tsp Vanilla extract; 1 cup Graham crackers (ground); 2 tbsp White granulated sugar; 1/4 tsp Cinnamon; 3 tbsp Unsalted butter (melted); 1 lb Cream cheese (softened at room temperature); 1/2 cup + 2 tbsp White granulated sugar; 1/4 cup Sour cream (room temperature); 1 tsp Vanilla extract; 2 Eggs (room temperature)

Why Make This Recipe

Mini Blueberry Cheesecakes are a delightful treat for any occasion. They are easy to make, delicious, and perfect for sharing. The creamy cheesecake paired with sweet blueberry compote offers a burst of flavor in each bite. Plus, mini versions make them fun to eat!

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How to Make Mini Blueberry Cheesecakes

Ingredients

2 cups Fresh blueberries
2 tbsp White granulated sugar
1/4 tsp Cinnamon
1/3 cup Water
2 tsp Cornstarch
1 tsp Lemon juice
1 tsp Vanilla extract
1 cup Graham crackers (ground)
2 tbsp White granulated sugar
1/4 tsp Cinnamon
3 tbsp Unsalted butter (melted)
1 lb Cream cheese (softened at room temperature)
1/2 cup + 2 tbsp White granulated sugar
1/4 cup Sour cream (room temperature)
1 tsp Vanilla extract
2 Eggs (room temperature)

Directions

Blueberry Compote: In a saucepan, combine 2 cups of fresh blueberries, 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, and 1/3 cup of water. Cook over medium heat until the blueberries burst and release their juices. Mix 2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Stir this mixture into the blueberries and cook until it thickens. Add 1 teaspoon of lemon juice and 1 teaspoon of vanilla extract. Set aside to cool.
Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of ground graham crackers, 2 tablespoons of sugar, 1/4 teaspoon of cinnamon, and 3 tablespoons of melted butter. Mix well until combined. Press this mixture firmly into the bottoms of mini cheesecake pans or muffin tins. Bake for 5-7 minutes, then remove from the oven.
Cheesecake: In a large bowl, beat 1 pound of softened cream cheese until smooth. Add 1/2 cup + 2 tablespoons of sugar, 1/4 cup of sour cream, and 1 teaspoon of vanilla extract. Mix until well combined. Beat in 2 eggs one at a time, mixing just enough to incorporate each egg.
Pour the cheesecake mixture over the pre-baked crusts. Bake in the preheated oven for 15-20 minutes, or until the centers are set but still a little jiggly. Let them cool at room temperature and then refrigerate for at least 2 hours before serving.

How to Serve Mini Blueberry Cheesecakes

Serve the mini blueberry cheesecakes chilled, topped with the blueberry compote. You can also add a dollop of whipped cream for an extra treat. They are perfect as a dessert for parties or a cozy family night.

How to Store Mini Blueberry Cheesecakes

Store any leftover mini cheesecakes in the refrigerator. Place them in an airtight container to keep them fresh for up to 5 days. You can also freeze them for longer storage; just wrap them tightly and store in the freezer for up to 2 months.

Tips to Make Mini Blueberry Cheesecakes

Make sure the cream cheese is at room temperature to get a smooth batter.
Don’t overmix the batter after adding the eggs to prevent cracks.
Feel free to adjust the sweetness of the blueberry compote by adding more or less sugar based on your taste.

Variation

For a different flavor, swap out the blueberries for other berries like strawberries or raspberries. You can also add chocolate chips to the cheesecake mixture for a delicious twist.

FAQs

Can I use frozen blueberries?
Yes, frozen blueberries work well. Just make sure to thaw and drain excess liquid before using them in the compote.
Can I make mini cheesecakes without a water bath?
Absolutely! A water bath helps with even cooking, but mini cheesecakes bake well without it. Just watch them closely to avoid overbaking.
How do I know when the cheesecakes are done?
They are done when the edges are set, but the center is still slightly jiggly. They will firm up as they cool.