Mini Blueberry Cheesecakes
Creamy individual cheesecakes with buttery graham crust and homemade blueberry topping. Perfect for parties, baby showers, or controlled indulgence.
Equipment
- 12-cup muffin tin
- Electric mixer
- Small saucepan
- Paper liners
Ingredients
- 1 cup graham cracker crumbs about 8 full sheets
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar for crust
- 1 pinch salt
- 16 ounces full-fat cream cheese softened
- 2/3 cup granulated sugar for filling
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest freshly grated
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- 1 tablespoon all-purpose flour
- 1 1/2 cups fresh or frozen blueberries for topping
- 1/4 cup granulated sugar for topping
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tbsp cold water
Instructions
- Preheat oven to 325°F. Line 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Press 1 tablespoon into each liner. Bake 5 minutes, cool.
- Beat cream cheese with 2/3 cup sugar until smooth, about 2 minutes. Add vanilla, lemon zest, and sour cream. Mix until combined.
- Add eggs one at a time, mixing just until incorporated. Fold in flour gently.
- Divide filling among crusts, filling 3/4 full. Bake 18-22 minutes until edges set but centers jiggle slightly.
- Cool completely in pan, then refrigerate at least 2 hours.
- For topping, cook blueberries, 1/4 cup sugar, and lemon juice over medium heat 5-7 minutes until berries burst. Stir in cornstarch slurry, cook 1-2 minutes until thickened. Cool completely.
- Spoon cooled blueberry topping over chilled cheesecakes. Serve cold.
Notes
- Room temperature ingredients prevent lumpy filling
- Don't overmix after adding eggs to avoid cracks
- Cool topping completely before adding to cheesecakes
- Store covered in fridge up to 4 days
- Freeze individually wrapped up to 2 months