Description
These delightful mini blueberry cheesecakes are like little bites of pure joy, blending a sweet, tangy cream cheese filling with a buttery graham cracker crust and bursts of fresh blueberry goodness.
Ingredients
1.5 cups graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1/4 cup sour cream
1 tsp vanilla extract
1 tbsp lemon juice
1 cup fresh blueberries
2 tbsp blueberry jam or preserves
Instructions
Prepare your oven and muffin tin by preheating and lining it with cupcake liners.
Combine graham cracker crumbs, melted butter, and sugar for the crust, pressing it into the liners and briefly baking before cooling.
Beat cream cheese and sugar until smooth, then incorporate eggs, sour cream, vanilla, and lemon juice.
Spoon the batter over the crusts and bake until set but slightly jiggly, then chill.
Gently warm jam and toss with blueberries to spoon over the chilled cheesecakes.
Notes
Make sure to take the cream cheese out of the refrigerator about 30-60 minutes before you begin.
For a different citrus note, a touch of orange zest could be swapped for the lemon juice.
If you prefer a different cookie crust, finely crushed digestive biscuits or shortbread cookies would also work beautifully.
- Prep Time: 30 minutes
- Cook Time: 4-5 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A