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–+ servings

Mini Blueberry Cheesecake

Kristen-The Epicurean Mouse
4.50 from 6 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Chill Time 3 hours
Total Time 3 hours 38 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 289 kcal

Ingredients
  

Blueberry Compote

  • 2 cups Fresh blueberries
  • 2 tablespoon White granulated sugar
  • ¼ teaspoon Cinnamon
  • ⅓ cup Water
  • 2 teaspoon Cornstarch
  • 1 teaspoon Lemon juice
  • 1 teaspoon Vanilla extract

Graham Cracker Crust

  • 1 cup Graham crackers ground
  • 2 tablespoon White granulated sugar
  • ¼ teaspoon Cinnamon
  • 3 tablespoon Unsalted butter melted

Cheesecake Filling

  • 1 lb Cream cheese softened at room temperature
  • ½ cup + 2 tbsp White granulated sugar
  • ¼ cup Sour cream room temperature
  • 1 teaspoon Vanilla extract
  • 2 Eggs room temperature

Instructions
 

Blueberry Compote

  • Combine blueberries, sugar and cinnamon inside a small saucepan. Cook over medium heat until the blueberries begin to release some of their juices, about 3 minutes.
  • Then, stir together water, cornstarch and lemon juice. Pour cornstarch mixture into the blueberries. Cook until the mixture begins to bubble and the compote thickens. 
  • Remove from the heat and stir in vanilla extract. Allow the compote to completely cool before topping cheesecakes.

Graham Cracker Crust

  • Preheat oven to 350°. In a food processor, pulse the graham crackers until finely ground. Pour into a large bowl and then add melted butter, sugar and cinnamon. Stir until evenly combined. 
  • Line muffin pan with cupcake liners. Then, spoon graham cracker crust into each cupcake mold. Use the back of a spoon or shot glass to press the crust into the muffin liner. 
  • Place the muffin pan into the oven and bake for 5-7 minutes until fragrant and crust turns a slightly darker golden brown. Remove from the oven; set aside to cool.

Cheesecake

  • Lower oven temperature to 300°. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat for 2-3 minutes until smooth.
  • With the mixer on low speed, add the vanilla extract and eggs, one at a time. Mix just until combined. 
  • Then, add sour cream. Mix until fluffy, making sure to scrape down the sides of the bowl. 
  • Use an ice cream scoop to transfer the cheesecake mixture to your cupcake pan. Fill about ¾ the way up. 
  • Bake for 18-20 minutes until the cheesecakes have puffed and the edges are set. 
  • Turn oven off but peak the oven door to allow cheesecakes to rest for an additional 20 minutes before removing. Once cooled, chill the cheesecakes inside the refrigerator for 3-4 hours or overnight. 
  • Top cheesecakes with blueberry compote and serve.

Notes

  • Refrigerate blueberry compote to allow it to chill and set up before topping the cheesecakes.  
  • To remove the cupcake liners, place the cheesecakes inside the freezer for 1 hour.  

Nutrition

Calories: 289kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 181mgPotassium: 101mgFiber: 1gSugar: 22gVitamin A: 678IUVitamin C: 3mgCalcium: 55mgIron: 1mg
Keyword mini cheesecake, blueberry compote, blueberry pie, graham cracker crust, bite size, creamy, easy
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