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Mini Blueberry Cheesecakes

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Best Season: Suitable throughout the year
Description

These decadent little desserts may seem small, but boy do they pack the perfect amount of deliciousness! The cookie crust, the creamy cheesecake, the blueberry compote topped with the zest of lime and a light dusting of powdered sugar... its everything, and more!

Ingredients
    Ingredients for the Crust
  • 2 cup Graham Cracker Crumbs
  • 4 tbsp Unsalted Butter (melted)
  • 2 tbsp Sugar
    • Ingredients for the Cheesecakes
  • 16 oz Cream Cheese (softened)
  • 1/2 cup Sour Cream
  • 1/2 cup Sugar
  • 1 tsp Pure Vanilla Extract
  • 2 Large Eggs (room temperature)
    • Ingredients for the Blueberry Compote/Sauce
  • 4 cup Blueberries (fresh (can be frozen if fully thawed and drained))
  • 1/4 cup Pure Maple Syrup
  • 2 tbsp Lime Juice
  • 1 tsp Lime Zest
  • 1 tbsp Cornstarch or Xanthan Gum
Instructions
  1. 1
    How to make the Crust
    • Preheat the oven to 350°F. Line 2 muffin pans with 18 cupcake liners and set aside.
    • Grind graham crackers in a food processor.
    • In a mixing bowl, mix together Graham crackers crumbs, melted butter, and sugar until evenly combined.
    • Divide the mixture between 18 cupcake liners, about 1 ½ tablespoon per liner (I like to use a 1 ½ tablespoon ice cream scoop for even distribution). Press the mixture down and pre-bake for 5 minutes.
  2. 2
    How to make Cheesecake Filling
    • Using a hand mixer, beat softened cream cheese on medium speed until it’s soft and silky.
    • Add sour cream, sugar, vanilla extract, and eggs. Beat on medium/high speed until it’s a smooth consistency and doesn’t have any lumps. The batter should be a bit runny.
    • When the crust is pre-baked, take it out of the oven. Divide the filling batter between these 18 liners on top of the crust. It will be about 3 tablespoons per liner. I like to use a 3 tablespoons ice cream scoop for even distribution.
    • Bake at 350°F for about 18-20 minutes until the edges are set and the center is slightly jiggly.
    • When done, place the pans on a counter and let it cool off for about 30 minutes. At first, the cheesecakes will be puffed on top, then they should slightly sink in the middle.
    • After they are cooled off, place them in air-tight containers and in the fridge for a couple of hours before serving.
  3. 3
    How to make Blueberry Sauce
    • In a large sauce pan add rinsed blueberries, maple syrup, lemon zest, and lemon juice. Cook it over medium heat for about 10 minutes, constantly stirring. Some berries will burst and release juices, creating sauce.
    • If the sauce is runny for you, mix a tablespoon of cornstarch with 2 tablespoons of water or you can use xanthan gum. Gradually add it to the sauce until the desired consistency.
  4. 4
    How to serve Mini Cheesecakes with Blueberry Sauce
    • When ready to serve, remove the mini cheesecakes from cupcake liners and place on a serving plates.
    • Scoop about 2-3 tablespoons of blueberry sauce on top of each cheesecake.
    • Dust each with powdered sugar and then add some zest from 1 lime. Trust me here… the lime zest makes this dessert OUT OF BOUNDS!
Note
  1. Make ahead.You can make these mini cheesecakes and the sauce 1-2 days in advance and refrigerate in an air-tight container.
  2. Small batch. If you are having a small party and want to make only half a batch, just reduce all the ingredients in half for crust, filling, and sauce.
Keywords: Cheesecake, muffins, blueberry, compote
Read it online: https://hautesimplicity.com/recipe/mini-blueberry-cheesecakes/