Description
Delightful mini cheesecakes topped with a sweet blueberry filling, all sitting in a crunchy graham cracker crust.
Ingredients
Scale
- 2 1/2 cups blueberries (fresh or frozen)
- 2 tablespoons lemon juice
- 1 cup sugar
- 1 1/2 tablespoons cornstarch (dissolved in 2 tablespoons water)
- 1 teaspoon vanilla extract
- 1 1/4 cups graham cracker crumbs (pulverized)
- 1 1/2 tablespoons sugar
- 1/4 cup unsalted butter (melted)
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (or 1/4 cup each of light brown sugar and granulated sugar)
- 1 teaspoon cinnamon (optional)
- Dash of salt
- 6 tablespoons unsalted butter (melted)
- 12 oz cream cheese (softened)
- 6 tablespoons sugar
- 1 tablespoon flour
- 1 1/2 teaspoons vanilla extract
- 1 egg (slightly beaten)
Instructions
- In a heavy saucepan, combine half of the blueberries, sugar, and lemon juice. Bring to a boil, then simmer until blueberries are soft. Mash the blueberries, stir in the cornstarch slurry and remaining blueberries, then return to heat until thickened. Set aside to cool.
- Mix graham cracker crumbs and sugar in a bowl, stir in melted butter until moistened. Divide among lined cupcake pans and press into bottoms. Chill.
- Combine flour, sugar, cinnamon (if using), and salt in a bowl. Stir in melted butter until crumbly. Set aside.
- Beat softened cream cheese until smooth, add sugar, flour, and vanilla, mixing well. Stir in beaten egg, mix until combined. Spoon cheesecake mixture over crust, filling cups 2/3 full.
- Spoon blueberry filling over cheesecake layer, sprinkle streusel topping, press down gently. Bake at 350°F for 30-35 minutes until set.
- Cool in pan for 20 minutes, then transfer to wire rack to cool completely. Store in an airtight container in the fridge.
Notes
Use softened cream cheese for best texture and chill the crust to avoid sogginess. Adjust the sugar in filling to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blueberry cheesecake, dessert, mini cheesecakes, baking, sweet treats