Mini Blueberry Cheesecakes
User Reviews
5
Mini Blueberry Cheesecakes
Description
This recipe creates individual cheesecakes with a crunchy base made from crushed graham crackers, toasted pecans, sugar, and butter. The filling blends room-temperature cream cheese, sugar, eggs, sour cream, vanilla, and salt for a creamy, dense texture. Baking in cupcake liners allows easy serving. The blueberry reduction, made by simmering blueberries, sugar, and lemon juice, provides a tart syrup that complements the richness of the filling. Despite initial softness post-bake, the cheesecakes firm up when cooled.
The combination of buttery, nutty crust with dense, smooth cheesecake and bright blueberry topping results in complex textures and flavors. These are ideal served chilled, either for gatherings or special occasions.
Experience suggests not opening the oven during baking to avoid cooling. Baking yields about 12 mini cheesecakes, which can be stored refrigerated without the blueberry topping, added just before serving.
Ingredients
For the Reduction
- 1 pint blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice 15mL
For the Crust
- 16 graham crackers more if you'd like a thicker crust
- 1/2 cup pecans 35g, toasted
- 4 tbsp butter 56g, melted, unsalted
- 1/4 cup sugar 24g
For the Cheesecake
- 16 oz cream cheese Two 8oz packages, room temperature, 454g
- 1/4 tsp salt
- 1 cup sugar 200g
- 1 tsp vanilla extract 5mL
- 2 egg large, room temperature
- 2 egg yolk
- 1/3 cup sour cream
Instructions
For the Reduction
- Process or blend the blueberries, sugar, and lemon juice together then pour into a small pot. Place over medium heat and bring to a boil then reduce to a simmer stirring occasionally. Simmer until reduced by about half, about 10 minutes, then transfer to a bowl to chill.
For the Crust:
- Preheat oven to 350F. Line cupcake tins with papers.
- Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add the sugar then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
- Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Add in about 1/3 cup of the reduction. Scrape the bowl down and mix until completely smooth.
- Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- Bake at 350F for 18-20 minutes, you'll know they're done when the middles have puffed up and the edge is set. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!
- Strain the remaining reduction and spoon it over the cooled cheesecakes.
- Garnish the cheesecakes with dollops of whipped cream and blueberries.
Notes
- Use room temperature cream cheese for a smooth batter; warming slightly helps if too firm.
- Beat cream cheese and sugars thoroughly until fully smooth for best texture.
- Avoid opening the oven during baking to maintain delicate cheesecake structure.
- Mini cheesecakes may seem underdone initially but will firm after cooling.
- Store baked cheesecakes refrigerated without blueberry topping or whipped cream until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cheesecakes
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 584kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 207mg | 69% |
| Sodium | 507mg | 21% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
