Mini Blueberry Cheesecakes

These Mini Blueberry Cheesecakes are a delightful treat perfect for any occasion, from birthday parties to holiday gatherings. The combination of creamy cheesecake and fresh blueberries creates an irresistible dessert that everyone will love. With a crunchy graham cracker pecan crust, these mini cheesecakes are not only delicious but also visually appealing. They are easy to make and can be prepared in just over half an hour, making them a fantastic choice for both seasoned bakers and beginners alike.

Why You’ll Love This Recipe

• Quick to Prepare: These mini cheesecakes come together in just 15 minutes of prep time, making them perfect for last-minute gatherings.
• Versatile Flavors: Customize with different fruits or toppings to suit your taste or the season.
• Perfect Portion Size: Each cheesecake is a single serving, ensuring everyone gets their own delicious treat without the need for slicing.
• Great Make-Ahead Option: These desserts can be made ahead of time and chilled until you’re ready to serve, freeing up your time on busy days.
• Crowd-Pleasing Dessert: With their rich flavor and beautiful presentation, these mini cheesecakes are sure to impress your guests.

Tools and Preparation

Before you start baking, gather your essential tools to ensure a smooth process. Having the right equipment makes all the difference in achieving delicious results.

Essential Tools and Equipment

• Food processor
• Stand mixer with whisk attachment
• Cupcake tins
• Measuring cups and spoons
• Mixing bowls
• Spatula

Importance of Each Tool

• Food processor: This tool makes quick work of crushing graham crackers and nuts for the crust, saving you time.
• Stand mixer: A stand mixer ensures your cream cheese is whipped to perfection, creating a smooth filling without lumps.

Ingredients

These delicious mini blueberry cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make!

For the Blueberry Reduction

• 1 pint blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice (15mL)

For the Crust

• 16 Graham Crackers (more if you’d like a thicker crust)
• 1/2 cup pecans (35g, toasted)
• 4 tbsp unsalted butter (56g, melted)
• 1/4 cup sugar (24g)

For the Filling

• 16 oz cream cheese (Two 8oz packages, room temperature, 454g)
• 1/4 tsp salt
• 1 cup sugar (200g)
• 1 tsp vanilla extract (5mL)
• 2 eggs (large, room temperature)
• 2 egg yolks
• 1/3 cup sour cream

For Garnish

• Dollops of whipped cream
• Fresh blueberries

How to Make Mini Blueberry Cheesecakes

Step 1: Prepare the Blueberry Reduction

1. Process or blend the blueberries, sugar, and lemon juice together until smooth.
2. Pour the mixture into a small pot over medium heat.
3. Bring it to a boil then reduce to a simmer, stirring occasionally.
4. Simmer until reduced by about half (about 10 minutes), then transfer to a bowl to chill.

Step 2: Make the Crust

1. Preheat your oven to 350°F.
2. Line cupcake tins with paper liners.
3. In a food processor, combine Graham crackers and toasted pecans; pulse until finely crushed.
4. Add sugar and pulse until mixed thoroughly.
5. While pulsing, pour in the melted butter until fully incorporated.
6. Use a tablespoon to transfer mixture into cupcake tins; press down firmly with a shot glass or flat tool.
7. Bake for about 8 minutes or until fragrant and slightly darker in color; remove from oven and set aside.

Step 3: Prepare the Filling

1. In a stand mixer fitted with a whisk attachment, add room temperature cream cheese; mix at medium speed until creamy.
2. Add sugar and salt; mix until fully combined and smooth; scrape down bowl as needed.
3. Add sour cream and vanilla extract; mix well before incorporating eggs one at a time.
4. Stir in about 1/3 cup of blueberry reduction; mix until completely smooth.

Step 4: Assemble the Cheesecakes

1. Use an ice cream scoop to fill each cupcake liner about three-quarters full with cheesecake mixture.
2. Bake at 350°F for 18-20 minutes; they are done when edges are set but centers may still be slightly puffed up.
3. Turn off oven but leave door closed for an additional 20 minutes; this helps prevent cracking as they cool.

Step 5: Finish Your Mini Blueberry Cheesecakes

1. Remove from oven and allow cheesecakes to cool at room temperature.
2. Strain remaining blueberry reduction and spoon it over cooled cheesecakes before garnishing with whipped cream dollops and fresh blueberries.

Enjoy your delightful Mini Blueberry Cheesecakes!

How to Serve Mini Blueberry Cheesecakes

Mini blueberry cheesecakes are delightful desserts that can be served in various ways. Their small size makes them perfect for gatherings, parties, or even a cozy night at home. Here are some fun serving suggestions to enhance your experience.

Individual Plates

• Serve each mini cheesecake on a decorative plate for an elegant touch.
• Add a fresh mint leaf on top for color and flavor.

Dessert Platter

• Arrange several mini cheesecakes on a large platter.
• Include different toppings like chocolate shavings or crushed nuts for variety.

With Fresh Fruit

• Pair the cheesecakes with slices of strawberries or raspberries.
• The tartness of the fruit complements the sweetness of the cheesecake beautifully.

Drizzle with Sauce

• Drizzle each cheesecake with homemade blueberry reduction or caramel sauce.
• This adds an extra layer of flavor and visual appeal.

Coffee Pairing

• Serve alongside freshly brewed coffee or espresso.
• The rich flavors of coffee enhance the dessert experience.

Ice Cream Side

• Add a scoop of vanilla ice cream next to each cheesecake.
• The creaminess balances out the richness of the cheesecake.

How to Perfect Mini Blueberry Cheesecakes

To ensure your mini blueberry cheesecakes turn out perfectly every time, consider these helpful tips. They will help you achieve that creamy texture and delightful flavor everyone loves.

• Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for easier mixing and a smoother filling.
• Don’t Overmix: Mix ingredients just until combined to avoid incorporating too much air, which can cause cracks.
• Monitor Baking Time: Keep an eye on the baking time; overbaking can lead to dry cheesecakes. They should be set around the edges but still slightly jiggly in the center.
• Cool Gradually: After baking, let them cool gradually in the oven. This prevents sudden temperature changes that can cause cracking.
• Chill Before Serving: Allow the mini cheesecakes to chill in the fridge for at least 2 hours before serving. This helps them set properly and enhances their flavor.

Best Side Dishes for Mini Blueberry Cheesecakes

Serving mini blueberry cheesecakes with complementary side dishes can elevate your dessert experience. Here are some great options to consider:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds freshness and balances the rich flavors of the cheesecake.
2. Honey Yogurt Parfait
   Layers of honey-sweetened yogurt with granola provide a creamy contrast and crunchy texture.
3. Chocolate Covered Strawberries
   These classic treats offer a sweet and tart complement that pairs wonderfully with blueberry flavors.
4. Lemon Sorbet
   A light sorbet serves as a refreshing palate cleanser between bites of rich cheesecake.
5. Whipped Cream
   A dollop of lightly sweetened whipped cream enhances the dessert’s creaminess while adding an airy texture.
6. Spiced Nuts
   Roasted, spiced nuts add crunch and contrast, making for an interesting flavor combination alongside the cheese cakes.
7. Coconut Macaroons
   Chewy macaroons provide a sweet coconut flavor that pairs nicely with blueberries.
8. Coffee Cake Bites
   Mini coffee cakes offer a comforting, sweet option that complements dessert beautifully while providing variety on the plate.

Common Mistakes to Avoid

When making Mini Blueberry Cheesecakes, avoiding common pitfalls can help ensure your dessert turns out perfectly every time. Here are some mistakes to watch out for:

• Using Cold Ingredients: Always start with room temperature cream cheese and eggs. Cold ingredients can create lumps in your cheesecake filling, leading to an uneven texture.
• Overmixing the Filling: Mixing too long can incorporate excess air, causing the cheesecakes to crack during baking. Mix just until smooth for the best results.
• Not Prepping the Pan Properly: Skipping the cupcake liners or grease can lead to sticking. Always line your tins to ensure easy removal after baking.
• Skipping the Cooling Step: Letting your cheesecakes cool in the oven helps set their structure. If you remove them too soon, they may collapse or crack.
• Ignoring Baking Times: Every oven is different. Start checking your cheesecakes a few minutes before the recommended time to prevent overbaking.

Storage & Reheating Instructions

Refrigerator Storage

• Store mini blueberry cheesecakes in an airtight container.
• They will last up to 5 days in the refrigerator.
• If possible, place parchment paper between layers to avoid sticking.

Freezing Mini Blueberry Cheesecakes

• Wrap each cheesecake individually in plastic wrap before placing them in a freezer-safe container.
• They can be frozen for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Mini Blueberry Cheesecakes

• Oven: Preheat to 300F and warm for about 10-15 minutes. This helps maintain their creamy texture.
• Microwave: Use low power and heat for 10-15 seconds at a time. Be careful not to overheat, as it can change the texture.
• Stovetop: Place a small amount of water in a pan and set a heatproof dish with cheesecakes on top (double boiler style). Heat gently until warmed through.

Frequently Asked Questions

What are Mini Blueberry Cheesecakes?

Mini blueberry cheesecakes are bite-sized desserts made with cream cheese, sugar, and blueberries on a graham cracker crust. They are perfect for parties or gatherings.

Can I use frozen blueberries for Mini Blueberry Cheesecakes?

Yes, you can use frozen blueberries! Just make sure to thaw and drain them before using, as excess moisture may affect the cheesecake’s texture.

How do I know when my Mini Blueberry Cheesecakes are done?

They are done when the edges are set and the centers have puffed slightly. They will continue to firm up while cooling.

Can I customize this Mini Blueberry Cheesecake recipe?

Absolutely! You can add different fruits, flavorings, or toppings like chocolate or caramel sauce. Get creative based on your preference!

Final Thoughts

These Mini Blueberry Cheesecakes offer a delightful blend of flavors and textures that everyone will love. Their versatility allows for countless customization options, making them perfect for any occasion. Try this easy recipe today and impress your family and friends!

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Mini Blueberry Cheesecakes

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• Author: Alexia
• Total Time: 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful world of Mini Blueberry Cheesecakes, a perfect bite-sized dessert that combines the creamy richness of cheesecake with the fresh burst of blueberries. With a crunchy graham cracker pecan crust, these mini treats are visually stunning and incredibly easy to make. In just under 30 minutes, you can whip up a batch that’s not only great for parties but also makes a charming addition to any cozy night in. Each cheesecake is perfectly portioned, eliminating the need for slicing and ensuring everyone enjoys their own sweet delight. Plus, they can be prepared ahead of time and chilled until serving, making them an ideal choice for busy cooks looking to impress their guests.

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Ingredients

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• 1 pint blueberries
• 16 graham crackers
• ½ cup toasted pecans
• 16 oz cream cheese
• 1 cup sugar
• 2 large eggs
• 1/3 cup sour cream

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Instructions

1. Prepare blueberry reduction by blending blueberries, sugar, and lemon juice; simmer until reduced.
2. Make the crust by crushing graham crackers and pecans; mix with sugar and butter.
3. Preheat oven to 350°F. Line cupcake tins and press crust mixture into the bottom.
4. For filling, blend cream cheese with sugar, salt, eggs, and sour cream until smooth; add blueberry reduction.
5. Fill cupcake liners with cheesecake mixture and bake for 18-20 minutes or until set around edges.
6. Cool gradually in the oven before chilling in the fridge.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 14g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 70mg