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MINI BLUEBERRY CHEESECAKE

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You can make this mini blueberry cheesecake recipe in half the time a full-sized cheesecake would take. These cupcake size cheesecakes are velvety smooth, perfectly sweet and BURSTING with blueberry flavor!

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STEP 1:  Combine blueberries, sugar and cinnamon inside a small saucepan. Cook over medium heat for 3 minutes.

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STEP 2:  Then, stir together water, cornstarch and lemon juice. Pour mixture into the blueberries. Cook until mixture begins to bubble and thickens. Stir in vanilla extract.

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STEP 3:  Line muffin pan with cupcake liners. Then, spoon graham cracker crust into each cupcake mold.  Bake at 350 degrees for 5-7 minutes. 

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STEP 4:  In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat for 2-3 minutes.  Then, add sour cream, followed by eggs and vanilla extract.

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STEP 5:  Use an ice cream scoop to transfer the cheesecake mixture to your cupcake pan. Fill about ¾ the way up.  Bake at 300 degrees for 18-20 minutes.  

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STEP 6:  Let cheesecakes cool inside the refrigerator.  Then, top each cheesecake with blueberry compote.  

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STEP 7:  Serve and enjoy!

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