Mini Blueberry Cheesecakes 2

Mini Blueberry Cheesecake

Why is everything better when it’s miniaturized? This is such a strange, universal truth: brand new babies, toy sized dogs, finger food. Whatever the reason for this je ne sais quoi, I promise this mini cheesecake covered in blueberries and a delightful blueberry sauce has it. The base is ultra creamy paired with a lovely graham cracker crust. Add an invisible layer of whipped cream on top and drizzle with a light and flavorful blueberry sauce and garnish with fresh blueberries to add a bright pop of fruit to the ensemble. These were mouthwatering good and I highly recommend them- regardless of whether or not you miniaturize them.

Watch the recipe video!

Recipe:

AuthorMackieDifficultyIntermediate

Crust
 1 cup Graham Crackers (5 whole crackers crushed)
 2 tbsp Butter (melted)
 1 tbsp Sugar
Cheesecake
 3 Packages of Cream Cheese (8oz each)
 ¾ cup Sugar
 1 tsp Vanilla
 3 Eggs
 1 cup Heavy Whipping Cream
 1 cup Fresh Blueberries
Blueberry Sauce
 2 cups Blueberries (fresh or frozen)
 1 ½ tbsp Sugar
 1 tsp Lemon Juice

Crust
1

Combine the graham cracker crumbs, butter, and sugar and mix together. Line a muffin tin with cupcake liners and scoop 1 tablespoon of crust into each liner. Press the crust flat until the bottom of the liner is completely covered. Set aside.

Cheesecake
2

Preheat the oven to 350 degrees.

3

Beat the cream cheese, sugar, and vanilla together on high speed for 2 minutes. Scrape the sides of the bowl and beat on high for another 3 minutes. Reduce the speed to add the eggs, one at a time. Beat the mixture on medium speed in between each additional egg.

4

Pour the mixture into the cupcake liners until the cheesecake batter is almost at the top of the liner. Bake for 20 minutes. Remove from the oven and allow to cool completely.

Blueberry Sauce
5

Combine blueberries, sugar, and lemon juice in a saucepan. Bring to a boil, reduce to low heat, and simmer for 10 minutes. Set aside and let the mixture cool completely.

6

Once it's cool, pour the mixture into a blender and blend for 1 minute. Strain the mixture over a bowl to separate the seeds and peels from the juice. Throw out the seeds and peels and pour the blueberry sauce into a squeeze bottle. Store in the fridge until ready to use.

7

Once the cheesecakes are cold, remove the cupcake liners by carefully tearing them away. Place them on a serving plate.

8

In a medium sized bowl, beat the whipping cream on high until stiff peaks form. Scrape the whipped cream into a piping bag fitted with a rose tip. Pipe enough whipped cream to cover the top of each cheesecake. (You want the whipped cream layer to be flat, don't swirl it into a mound like it's frosting.)

9

Drizzle blueberry sauce on top of the whipped cream and garnish with blueberries. (We added a sprig of mint, too.) Refrigerate for 2 hours before serving.

Ingredients

Crust
 1 cup Graham Crackers (5 whole crackers crushed)
 2 tbsp Butter (melted)
 1 tbsp Sugar
Cheesecake
 3 Packages of Cream Cheese (8oz each)
 ¾ cup Sugar
 1 tsp Vanilla
 3 Eggs
 1 cup Heavy Whipping Cream
 1 cup Fresh Blueberries
Blueberry Sauce
 2 cups Blueberries (fresh or frozen)
 1 ½ tbsp Sugar
 1 tsp Lemon Juice

Directions

Crust
1

Combine the graham cracker crumbs, butter, and sugar and mix together. Line a muffin tin with cupcake liners and scoop 1 tablespoon of crust into each liner. Press the crust flat until the bottom of the liner is completely covered. Set aside.

Cheesecake
2

Preheat the oven to 350 degrees.

3

Beat the cream cheese, sugar, and vanilla together on high speed for 2 minutes. Scrape the sides of the bowl and beat on high for another 3 minutes. Reduce the speed to add the eggs, one at a time. Beat the mixture on medium speed in between each additional egg.

4

Pour the mixture into the cupcake liners until the cheesecake batter is almost at the top of the liner. Bake for 20 minutes. Remove from the oven and allow to cool completely.

Blueberry Sauce
5

Combine blueberries, sugar, and lemon juice in a saucepan. Bring to a boil, reduce to low heat, and simmer for 10 minutes. Set aside and let the mixture cool completely.

6

Once it's cool, pour the mixture into a blender and blend for 1 minute. Strain the mixture over a bowl to separate the seeds and peels from the juice. Throw out the seeds and peels and pour the blueberry sauce into a squeeze bottle. Store in the fridge until ready to use.

7

Once the cheesecakes are cold, remove the cupcake liners by carefully tearing them away. Place them on a serving plate.

8

In a medium sized bowl, beat the whipping cream on high until stiff peaks form. Scrape the whipped cream into a piping bag fitted with a rose tip. Pipe enough whipped cream to cover the top of each cheesecake. (You want the whipped cream layer to be flat, don't swirl it into a mound like it's frosting.)

9

Drizzle blueberry sauce on top of the whipped cream and garnish with blueberries. (We added a sprig of mint, too.) Refrigerate for 2 hours before serving.

Mini Blueberry Cheesecakes

Thanks to Valya’s Taste of Home for the recipe!

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