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