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!
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.
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.