Description
Mini Blueberry Cheesecakes are creamy, tangy, and perfectly portioned cheesecakes with a jammy blueberry swirl, baked in a muffin tin for an easy and elegant dessert.
Ingredients
- ½ cup fresh blueberries
- 4 tbsp sugar, divided
- 8 oz (1 block) ⅓-less-fat cream cheese, at room temperature
- ¼ cup light sour cream or plain low-fat yogurt, at room temperature
- 1 large egg, at room temperature
- 2 oz graham crackers (about 4 whole crackers)
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Line 8 cups of a standard muffin tin with paper liners and lightly spray them.
- Make the blueberry swirl: In a small saucepan, combine blueberries with 1 tbsp sugar. Cook over medium heat, gently smashing the berries, until slightly thickened and reduced, 4–5 minutes. Set aside to cool.
- Make the cheesecake batter: In a large bowl with an electric mixer, beat cream cheese, sour cream (or yogurt), egg, and remaining 3 tbsp sugar on medium-high until smooth, about 30 seconds.
- Prepare the crust: Crush graham crackers into fine crumbs and stir in the melted butter.
- Assemble the cheesecakes: Add 1½ tbsp crust to each liner and press firmly. Divide the cheesecake batter evenly (just under 3 tbsp per cup) and smooth the tops. Add 1 tsp blueberry sauce to each and swirl with a toothpick.
- Bake at 350°F (175°C) for 20–24 minutes, rotating halfway, until centers are set but slightly jiggly.
- Cool on a rack for 1 hour, then refrigerate for at least 2 hours before serving.
Notes
- Add lemon zest and juice for a lemon-blueberry twist.
- Swap blueberries with raspberries, blackberries, or a berry blend.
- Use crushed vanilla wafers instead of graham crackers for a different crust flavor.
- Greek yogurt can replace sour cream for extra tanginess.
- For a glossy finish, skip the swirl and spoon the blueberry sauce on top after chilling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 11 g
- Sodium: 135 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
