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Mini Blueberry Cheesecakes Recipe

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4.1 from 10 reviews

These Mini Blueberry Cheesecakes are delightful single-serving desserts featuring a creamy reduced-fat cream cheese filling swirled with fresh blueberry sauce atop a buttery graham cracker crust. Baked to a perfect set with a slight jiggle, they are chilled before serving for a luscious texture and fresh fruity flavor, making them an ideal treat for any occasion.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 mini cheesecakes

Ingredients

Blueberry Sauce

  • ½ cup blueberries
  • 1 Tbsp sugar

Cheesecake Filling

  • 1 8 oz block ⅓ less fat cream cheese, room temperature
  • ¼ cup light sour cream or plain low-fat yogurt, at room temperature
  • 1 large egg, at room temperature
  • 3 Tbsp sugar

Crust

  • 2 oz graham crackers (4 whole graham crackers)
  • 2 Tbsp unsalted butter, melted

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line 8 cups of a muffin tin with paper liners and evenly spray them with cooking spray to prevent sticking.
  2. Make Blueberry Sauce: In a small saucepan, combine the blueberries and 1 tablespoon of sugar. Cook over medium heat, stirring constantly and gently smashing the berries until the mixture thickens slightly, about 4 to 5 minutes. Remove from heat and set aside to cool.
  3. Prepare Cheesecake Batter: In a large bowl, using an electric mixer on medium-high speed, beat together the cream cheese, sour cream, egg, and remaining 3 tablespoons of sugar until the mixture is smooth and fully combined, approximately 30 seconds.
  4. Make Graham Cracker Crust: Place the graham crackers in a zip-top plastic bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a small bowl, add the melted butter, and stir until evenly combined.
  5. Assemble Mini Cheesecakes: Divide 1½ tablespoons of the graham cracker crumb mixture into each prepared muffin cup, pressing down firmly to form a crust layer. Spoon slightly less than 3 tablespoons of the cheesecake batter evenly over the crusts and smooth the tops with a spoon. Add a heaping teaspoon of the blueberry sauce onto each cheesecake and use a toothpick or skewer to swirl the blueberry topping into the batter.
  6. Bake and Chill: Bake the cheesecakes in the preheated oven for 20 to 24 minutes, rotating the pan halfway through baking, until the cheesecakes are set but still have a slight jiggle in the center. Remove the pan from the oven and place it on a wire rack to cool for about 1 hour. Afterward, refrigerate the cheesecakes for at least 2 hours before serving.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
  • Do not overbake; cheesecakes should be slightly jiggly in the center when done.
  • Use a toothpick or skewer to create pretty swirls with the blueberry sauce for visual appeal.
  • Chilling the cheesecakes is essential to allow them to fully set and develop the best texture.
  • Can be stored in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/mini-blueberry-cheesecakes-recipe/