Cheesecake has & always will be a very popular dessert. It’s SO delicious that it just melts in your mouth.
You can make it in so many different variations of flavors & toppings.
For me, Blueberry is one of my all time favorites, EVER. 🙂
These are Mini Cheesecakes are fantastic scrumptious individual portions of cheesecake served with blueberries on top.
Mini Blueberry Cheesecakes!
Ingredients
Crust:
- 2 cups crushed Honey graham crackers or Vanilla wafers crushed
- 1 stick butter melted
- 3 T sugar
Cheesecake:
- 2 8 oz bars regular cream cheese room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 21 ounce can of blueberry pie filling/topping
- 1 cup white sugar
- 2 large eggs
- 1 cup heavy cream
Instructions
- Preheat oven to 350F
- Line your mini muffin pan with paper cups
To make crust
- In a Medium bowl, combine Graham Cracker Crumbs/Wafer Crumbs with the butter (melted) & the 3 Tablespoons of Sugar until fully incorporated.
- Spoon half a Tablespoon of the crumb mixture into each on the muffin cups & set aside.
For the Cheesecake:
- Beat the cream cheese until smooth & fluffy with your mixer on Low..
- Now, gradually add in the sugar & the salt while mixing, make sure to scrp the sides of the bowl frequently.
- Add the eggs in one at a time, mixing until incorporated.
- Finally, add in the vanilla extract & your heavy cream, mix well.
- With cheesecake, its best to let it rest for at least 5-10 minutes, it helps remove any air bubbles.
- Once rested, use a Tablespoon to scoop batter into prepared crusts.
- Bake for about 20-25 minutes, or until almost firm.
- Remove from oven & allow them to cool first, then refrigerate overnight or at least 6 hours.
- Add the Blueberries on top of each, right before serving.
- Enjoy!
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Mini Blueberry Cheesecakes!
Ingredients
Crust:
- 2 cups crushed Honey graham crackers or Vanilla wafers crushed
- 1 stick butter melted
- 3 T sugar
Cheesecake:
- 2 8 oz bars regular cream cheese room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 21 ounce can of blueberry pie filling/topping
- 1 cup white sugar
- 2 large eggs
- 1 cup heavy cream
Instructions
- Preheat oven to 350F
- Line your mini muffin pan with paper cups
To make crust
- In a Medium bowl, combine Graham Cracker Crumbs/Wafer Crumbs with the butter (melted) & the 3 Tablespoons of Sugar until fully incorporated.
- Spoon half a Tablespoon of the crumb mixture into each on the muffin cups & set aside.
For the Cheesecake:
- Beat the cream cheese until smooth & fluffy with your mixer on Low..
- Now, gradually add in the sugar & the salt while mixing, make sure to scrp the sides of the bowl frequently.
- Add the eggs in one at a time, mixing until incorporated.
- Finally, add in the vanilla extract & your heavy cream, mix well.
- With cheesecake, its best to let it rest for at least 5-10 minutes, it helps remove any air bubbles.
- Once rested, use a Tablespoon to scoop batter into prepared crusts.
- Bake for about 20-25 minutes, or until almost firm.
- Remove from oven & allow them to cool first, then refrigerate overnight or at least 6 hours.
- Add the Blueberries on top of each, right before serving.
- Enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Comments & Reviews
Laureen says
Blueberries are my favourite, and this looks delightful LisaJazmine!
Annette Peters says
Hi Incredible Recipes. I just want to let you know that fb will not allow me to comment. I can only share. What is up with that?
LisaJazmine says
Im not sure why Annette!? FB is so frustrating lately :/
sarahbumb says
can you use regular size muffin pan are the mini size better
LisaJazmine says
Yes definitely! Regular work best 🙂