Description
These Mini Blueberry Cheesecakes are a delightful and creamy dessert perfect for any occasion. Featuring a rich, low-fat cream cheese filling with a tangy blueberry swirl atop a buttery graham cracker crust, these individual cheesecakes are easy to make and elegantly sized for serving. Baked to perfection and chilled to set, they offer a perfect balance of sweet and tart flavors in every bite.
Ingredients
Blueberry Sauce
- ½ cup blueberries
- 1 tablespoon sugar
Cheesecake Filling
- 1 8 oz block ⅓ less fat cream cheese (room temperature)
- ¼ cup light sour cream or plain low-fat yogurt (room temperature)
- 1 large egg (room temperature)
- 3 tablespoons sugar
Crust
- 2 oz graham crackers (about 4 whole crackers)
- 2 tablespoons unsalted butter (melted)
Additional
- Cooking spray
- Paper liners for muffin tin (8 cups)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line 8 cups of a muffin tin with paper liners, then spray the liners evenly with cooking spray to prevent sticking.
- Make Blueberry Sauce: Combine the blueberries and 1 tablespoon of sugar in a small saucepan. Cook over medium heat while stirring constantly and gently smashing the berries. Continue until the mixture thickens slightly and reduces, about 4-5 minutes. Remove from heat and set aside to cool slightly.
- Prepare Cheesecake Batter: In a large bowl, use an electric mixer to beat together the cream cheese, light sour cream or yogurt, egg, and the remaining 3 tablespoons of sugar on medium-high speed. Mix until the batter is smooth and thoroughly combined, which takes about 30 seconds.
- Make Crust: Place the graham crackers into a zip-top plastic bag and seal. Use a rolling pin to crush the crackers into fine crumbs. Transfer the crumbs to a small bowl, add the melted butter, and stir until well combined.
- Assemble Cheesecakes: Spoon about 1 ½ tablespoons of the graham cracker crumb mixture into each muffin cup. Press down firmly to create an even crust layer. Then, evenly divide the cheesecake batter among the 8 cups, filling each just under 3 tablespoons. Smooth the tops with a spoon.
- Add Blueberry Swirl: Place a heaping teaspoon of the blueberry sauce on top of each cheesecake. Use a toothpick or skewer to gently swirl the blueberry topping into the batter for a marbled effect.
- Bake: Bake the mini cheesecakes for 20-24 minutes until the edges are set but the centers remain slightly jiggly. Rotate the pan halfway through baking to ensure even cooking.
- Cool and Chill: Remove the pan from the oven and place it on a wire rack to cool for about 1 hour. Then transfer the cheesecakes to the refrigerator and chill for an additional 2 hours before serving.
Notes
- Room temperature ingredients help create a smoother batter and even baking.
- Press the crust firmly to prevent it from crumbling when serving.
- You can substitute fresh blueberries with frozen ones if fresh are not available; just thaw and drain excess liquid before cooking.
- For an extra touch, garnish with fresh blueberries or a mint sprig before serving.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
