Description
Delight in these Mini Blueberry Cheesecakes, perfect bite-sized treats featuring a buttery graham cracker crust and creamy cheesecake filling, topped with fresh blueberry compote. Ideal for parties or a sweet snack, these cheesecakes combine smooth texture with a fruity twist in just under an hour.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs (about 100 g)
- 1/4 cup unsalted butter (60 g, melted)
Cheesecake Filling
- 16 oz cream cheese (2 packages, softened)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
Blueberry Compote
- 1 cup fresh blueberries (150 g)
- 1/4 cup water (60 ml)
- 2 tablespoons granulated sugar (25 g)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner in a muffin tin. Bake for 5-7 minutes until lightly golden. Remove and let cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth with a hand mixer or stand mixer. Gradually add the granulated sugar, mixing well. Add the eggs one at a time, beating well after each addition to ensure a creamy consistency. Stir in the vanilla extract until well combined.
- Assemble the mini cheesecakes: Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each liner about 3/4 full to allow room for rising.
- Bake the cheesecakes: Bake for 18-20 minutes, until the edges are set but the centers still have a slight jiggle. Once baking time is complete, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to finish gently baking, then remove and allow to cool to room temperature.
- Prepare the blueberry compote: In a small saucepan, combine fresh blueberries, water, sugar, and cornstarch (if using). Cook over medium heat, stirring frequently until the mixture thickens and the berries break down slightly, about 5-7 minutes. Allow to cool.
- Chill and serve: Refrigerate the cooled mini cheesecakes for at least 2 hours, or until fully set. Top each cheesecake with a spoonful of blueberry compote before serving for a fresh, fruity finish.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Do not overbake; centers should be slightly jiggly to ensure creamy texture after cooling.
- Can be made ahead and refrigerated for up to 3 days.
- For a thicker compote, increase cornstarch to 1.5 teaspoons or cook longer.
- Ensure cupcake liners are sturdy to prevent leakage during baking.
