Mini Blueberry Cheesecakes
Ingredients
For the Crust
- 150 g graham cracker crumbs
- 50 g unsalted butter, melted
- 1 tbsp granulated sugar
For the Cheesecake Filling
- 450 g cream cheese, softened
- 120 g powdered sugar
- 1 tsp vanilla extract
- 150 ml heavy whipping cream
- 1 tbsp lemon juice
Blueberry Swirl
- 120 g blueberry jam (or homemade blueberry compote)
- 50 g fresh blueberries (optional)
Instructions
1. Prepare the Crust
- Preheat the oven to 325°F (160°C).
- Line a 6-cup muffin pan with cupcake liners.
- Mix the graham cracker crumbs, melted butter, and sugar.
- Press about 2 tablespoons into each liner.
2. Make the Filling
- Beat the cream cheese until smooth.
- Add the powdered sugar, vanilla, and lemon juice.
- Whip the heavy cream separately until soft peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth.
3. Assemble
- Fill each cupcake liner almost to the top.
- Add about 1 teaspoon of blueberry jam.
- Use a toothpick to swirl the jam into the cheesecake mixture.
4. Bake
Bake for 18–22 minutes until the edges are set and the centers are slightly jiggly.
5. Chill
Allow to cool completely, then refrigerate for at least 4 hours, preferably overnight.
6. Serve
Top with fresh blueberries, whipped cream, or extra blueberry sauce before serving.
