Mini Cheesecakes
Mini Cheesecakes are the perfect sweet treat for any party or gathering. Customize your topping with a fruit sauce or even chocolate.
Servings: 12
Equipment
- Mixing Bowl
- Mixer
- Mini Muffin Tin
Ingredients
Crust
- ¾ cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
For the Cheesecake Filling
- 8 ounces Cream Cheese, softened to room temperature
- ¼ cup Granulated Sugar
- ¼ cup Sour Cream, room temperature
- ½ teaspoon Vanilla Extract
- 1 teaspoon Fresh Lemon Juice
- 1 large Egg, room temperature
For the Blueberry Topping
- 1 cup Fresh or Frozen Blueberries
- ¼ cup Water
- ⅓ cup Granulated Sugar
- 2 teaspoons Cornstarch
- Squeeze of Fresh Lemon Juice
Instructions
Prepare the Crust
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly between the liners, pressing it down firmly.
- Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, and lemon juice. Mix until well combined.
- Add the egg and gently mix until just combined. Do not overmix.
Fill and Bake
- Divide the filling evenly among the muffin liners, filling about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
Prepare the Blueberry Topping
- In a small saucepan, combine blueberries, water, sugar, and cornstarch over medium heat.
- Stir continuously until the mixture thickens, about 5-7 minutes.
- Add a squeeze of lemon juice, stir, and let cool.
Assemble and Serve
- Once the cheesecakes are fully chilled, spoon the blueberry topping over each one.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Tips for Perfect Mini Cheesecakes
- Room Temperature Ingredients: Ensure cream cheese, sour cream, and egg are at room temperature to prevent lumps.
- Don’t Overmix: Overmixing can cause cracks or sinking. Mix just until combined.
- Chill Time is Key: Let the cheesecakes chill for at least 2 hours for the best texture.
- Make Ahead: These mini cheesecakes can be made 1-2 days in advance.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze without topping for up to 2 months. Thaw in the fridge overnight and add the topping before serving.
Nutrition
Calories: 165kcal
