Imagine biting into a cloud—well, a cloud bursting with the sweet, tart delight of blueberries, that is. These mini blueberry cheesecake bites are like tiny party favors for your mouth, perfectly sized but packed with flavor. Whether you’re lounging on a lazy Sunday or sneaking a midnight snack, these treats are your ticket to a little slice of blueberry heaven.
Steps
- Prepare the Blueberry Puree: Puree blueberries in a blender until smooth. In a small saucepan, combine the puree with sugar and lemon juice over medium heat. Let it boil and cook for an additional 5 minutes, stirring occasionally, then refrigerate to cool.
- Make the Graham Cracker Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with liners. Pulse graham crackers into fine crumbs, then mix with melted butter, sugar, and salt in a bowl. Divide the mixture into the muffin liners, pressing down firmly, and bake for 5 minutes.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar together until smooth. Add yogurt and vanilla extract, mixing until combined, then incorporate the egg at low speed. Gently fold in the cooled blueberry puree.
- Bake the Cheesecakes: Spoon the cheesecake filling over the prepared crusts in the muffin pan. Bake for 15-17 minutes until set, then cool at room temperature for 45 minutes. Cover and chill in the refrigerator for 3 hours.
- Make the Blueberry Topping: While cheesecakes chill, cook blueberries, sugar, and water in a small saucepan over medium heat for 5 minutes. Mix water and cornstarch and add to the blueberry mixture, cooking for another minute, then refrigerate to cool.
- Assemble and Serve: Once chilled, top each mini cheesecake with the cooled blueberry topping. Serve immediately or store in the refrigerator until ready to enjoy.
Ingredients
- ¾ cup blueberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 7 graham cracker sheets (approximately 1 cup of crumbs)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- ? teaspoon salt
- 12 ounces brick-style cream cheese, at room temperature
- ? cup sugar
- ¼ cup yogurt (plain or vanilla), at room temperature
- ½ teaspoon vanilla extract
- 1 large egg, at room temperature
- ¾ cup blueberries
- 1½ tablespoons sugar
- 1 tablespoon water
- 2 teaspoons water mixed with 1 teaspoon corn starch
Nutritional Values
Calories: 1680 kcal | Carbohydrates: 252 g | Protein: 60 g | Fat: 48 g | Saturated Fat: 24 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Cholesterol: 144 mg | Sodium: 3336 mg | Potassium: 1296 mg | Fiber: 12 g | Sugar: 180 g | Vitamin A: 300 IU | Vitamin C: 24 mg | Calcium: 1284 mg | Iron: 4.8 mg
FAQ
- How long can mini blueberry cheesecakes be stored?
- These cheesecakes are best enjoyed within 2-3 days but can be kept in the refrigerator for up to 5 days if stored in an airtight container.
- Can these mini cheesecakes be prepared in advance?
- Absolutely! You can make these ahead of time and simply add the blueberry topping just before serving.
- How do I know when the mini cheesecakes are finished baking?
- The cheesecakes are fully baked when they no longer jiggle as you gently shake the pan. If they still move, give them a bit more time in the oven.
- Can frozen blueberries be used in this recipe?
- Yes, frozen blueberries can be used in place of fresh ones, but it’s advised to omit the water from the blueberry topping if you do so.
- Is a water bath necessary for these cheesecakes?
- No, these mini cheesecakes do not require a water bath, making them easier to prepare.
Tips
- Use Block-Style Cream Cheese: Opt for block-style cream cheese instead of the spreadable kind to ensure your mini cheesecakes have the right texture and consistency.
- Bring Ingredients to Room Temperature: Allow your cream cheese, yogurt, and egg to reach room temperature before mixing. This step ensures that the ingredients blend smoothly and results in a creamy filling.
- Thoroughly Chill the Cheesecakes: After baking, let the cheesecakes cool at room temperature for 45 minutes, then refrigerate for at least 3 hours. This cooling time is crucial for the cheesecakes to set properly.
- Line Your Muffin Pan: Use cupcake liners in your muffin pan for easy removal of the mini cheesecakes. If liners are unavailable, non-stick spray works as a good alternative.
Equipment
- 12-count Muffin Pan – Essential for making mini cheesecakes.
- Food Processor – Used to pulse graham crackers into crumbs for the crust.
- Saucepan – Needed for preparing the blueberry puree and topping.
- Silicone Spatula – Useful for stirring the blueberry puree and topping.
- Electric Stand Mixer or Handheld Mixer – Required for creaming the cheesecake filling ingredients together.
