Mini Blueberry Cheesecakes
Mini blueberry cheesecakes are baked right in a muffin tin with a buttery graham cracker crust then finished with a sweet blueberry topping for the perfect individual treat.
Ingredients
- 4 Blocks Cream Cheese, room temperature
- 1 Cup Sugar
- 5 Eggs
- 2 teaspoon Vanilla Extract
- ½ Tbs Lemon Juice
- 3 Tbs Flour
- ¾ Cup Sour Cream
For The Crust
- 1.5 Cups Graham Crackers, Crumbs
- ¼ Cup Unsalted Butter, melted
- ¼ Cup Sugar
Instructions
- Preheat the oven to 350°
- Mix together the graham crackers, melted butter and sugar. Add cupcake liners to a muffin tin and evenly distribute about 1-1.5 Tbs of graham cracker crust into each one.
- Using the bottom flat part of a cup, press down to spread the crust out evenly and compress it. Place the muffin tin into the center rack of the oven for 5 minutes to toast up a bit.
- In the meantime, in a large bowl, add the softened cream cheese and mix each ingredient in separately starting with the sugar. Then mix in the eggs. vanilla, lemon juice, flour and sour cream.
- Evenly distribute the cheesecake filling on top of the crusts. You’ll have a lot of filling left, so expect to make a second batch.
- Place the muffin tin into the center rack of the oven for 15-20 minutes. It’s ok if the center is a little jiggly.
- Allow the mini cheesecakes to cool to room temperature before lightly covering them with plastic wrap and placing them in the fridge for at least 4 hours and up to overnight.
- Once you’re ready to serve them, remove them from the cupcake liners and add about 1 teaspoon of blueberry pie filling on top of each one.
- Serve chilled and enjoy!