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Mini Blueberry Cheesecakes

Delightful bite-sized treats that combine rich cream cheese, sweet blueberries, and a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
For the Cheesecake Filling
  • 2 cups cream cheese Make sure it's at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs At room temperature
  • 1 cup fresh blueberries For best flavor, use fresh blueberries
  • 1/4 cup sour cream Optional, can be substituted with Greek yogurt
  • Powdered sugar to taste for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix crushed graham crackers and melted butter until combined.
  3. Press the mixture into the bottom of mini muffin tins to form a crust.
Cheesecake Filling
  1. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
  2. Add the eggs one at a time, mixing until fully incorporated.
  3. Gently fold in the fresh blueberries.
Baking
  1. Pour the cheesecake filling over the crusts in the mini muffin tins.
  2. Bake for 20-25 minutes or until the centers are set.
  3. Let them cool and refrigerate for at least 2 hours.
  4. Before serving, top with a dollop of sour cream and a sprinkle of powdered sugar if desired.

Notes

Store in an airtight container for up to 5 days in the refrigerator. Freeze for up to three months.