Mini Blueberry Cheesecakes
Mini Blueberry Cheesecakes feature a graham cracker crust, zesty lemon cheesecake filling, and a topping of blueberry jam and fresh berries. A bite-sized treat bursting with flavor!
Servings: 9 cheesecakes
Cost: $9.43
Equipment
- Cupcake liners
Ingredients
Crust
- 4 full sheets of graham crackers
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter melted
Cheesecake Filling
- 1 (8-ounce) package cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 large lemon
Topping
- 6 tablespoons blueberry jam divided
- 1/2 pint fresh blueberries
- Powdered sugar optional, for dusting
Instructions
Crust
- Preheat oven to 350°F. Line a 12-cavity muffin tin with 9 liners and fill the other empty spaces halfway up with water. This ensures even baking.
- In a food processor, pulse the graham crackers to crumbs; make sure there are no large pieces. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crusts firmly with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Filling
- In a medium bowl, combine room-temperature (see note 1) cream cheese and sugar. Beat at low and even speeds (in the same direction) until smooth and creamy. Add in flour, vanilla extract, egg, 1/2 tablespoon lemon zest, and 2 tablespoons lemon juice. Beat at low and even speeds until combined and smooth.
- Spoon the cheesecake filling evenly among the 9 cups and bake for 23–27 minutes. The centers will still jiggle a little bit, but the edges should be set.
- Remove from oven and let cool at room temperature for 30 minutes, then transfer to the fridge and let cool for at least 2 hours. The centers will sink in a little. (This is for the jam filling!)
Topping
- Once the cheesecakes have been cooled for 2 hours in the fridge, place 4 and 1/2 tablespoons of blueberry jam in a small bowl and microwave for 10–15 seconds. Spoon 1/2 tablespoon of jam on each cheesecake and spread to cover the top.
- Immediately top with fresh blueberries—about 4–6 per cheesecake, depending on their size.
- Place the last 1 and 1/2 tablespoons of jam in the same small bowl and microwave for 10–15 seconds. Using a pastry brush, brush the tops of all of the fresh blueberries with the jam. Sprinkle powdered sugar on top if desired.
Video
Notes
Note 1: To get the cream cheese to room temperature quickly:
- Cut cream cheese into cubes and spread out on a plate. Allow the cubes to sit out at room temperature for about 20 minutes.
- Alternatively, remove cream cheese completely from all packaging. Microwave in bursts of 10–15 seconds, flipping to the other side after each burst. Do this for a total of 30–40 seconds. You don’t want the cream cheese melted at all—just softened.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 30.3g | Protein: 1.9g | Fat: 6.8g | Cholesterol: 37mg | Sodium: 85.1mg | Fiber: 0.9g | Sugar: 22.5g