Description
Mini Blueberry Cheesecakes are creamy, sweet desserts that burst with fresh blueberry flavor. Perfect for any occasion and easy to make!
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 5 tablespoons peach fruit nectar (or any flavor)
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- 9 full sheets of graham crackers
- 2 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 2 (8 oz.) packages cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- Fresh blueberries (for garnish)
- Whipped cream (optional)
Instructions
- Make the Blueberry Sauce Topping: In a saucepan, combine the blueberries, sugar, and fruit nectar. Simmer over medium heat for 10 minutes, stirring and crushing the berries until thickened. If the sauce is too thin, create a slurry with cornstarch and water, add it to the sauce, and let it thicken.
- Prepare the Cheesecake Crust: Preheat your oven to 350°F. Line a muffin tin with cupcake liners. Pulse the graham crackers into crumbs and mix with sugar and melted butter. Divide this mixture and press it into the muffin tins. Bake for 10 minutes, then let them cool.
- Make the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Mix in the eggs, flour, vanilla, lemon zest, and lemon juice until everything is combined.
- Assemble and Bake: Divide the cheesecake filling among the muffin cups. Bake for 18-22 minutes, until the edges are set. Cool at room temperature for 30 minutes, then chill in the fridge for 1 hour.
- Finish and Serve: Once chilled, remove the cheesecakes from the fridge, top them with blueberry sauce, and garnish with fresh blueberries and whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. These can also be frozen; just ensure they are well-wrapped.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry, cheesecake, dessert, mini desserts, easy recipes