Mini Blueberry Cheesecakes
Delicious bite-sized mini blueberry cheesecakes with graham cracker crust bottom, moist cream cheese filling and topped with a soft crumble.
Servings: 12 pieces
Calories: 382kcal
Ingredients
Graham Cracker Crust
- ¾ cup graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cup unsalted butter melted
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- ½ cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 cup fresh Blueberries
Instructions
Graham Cracker Crust
- Preheat oven to 325°F and line a cupcake pan with cupcake liners.
- Using a medium bowl, combine all ingredients and mix until combined.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
Cheesecake Filling
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
- Beat in the sour cream, vanilla and salt until combined.
- Beat in 1 egg at a time until combined.
- Mix in the fresh blueberries.
- Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
- Allow the cheesecakes to cool for a few hours in the fridge.
Crumble Topping Ingredients
- Combine all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble like.
- Top the cheesecake with the crumble. Place some fresh blueberries on top.
Nutrition
Calories: 382kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 206mg | Potassium: 106mg | Fiber: 1g | Sugar: 27g | Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg