These mini blueberry cheesecakes are bursting with fresh blueberries in both the cheesecake filling and homemade blueberry topping. The creamy cheesecake layer sits on top of a delicious buttery graham cracker crust and makes for the most perfect individual sized treat!
12ouncesblock-style cream cheese, room temperature
⅓cupsugar
¼cupyogurt (plain or vanilla), room temperature
½teaspoonvanilla extract
1large egg, room temperature
Blueberry Topping
¾cupsblueberries
1½tablespoonssugar
1tablespoonwater
2 teaspoons water plus 1 teaspoon corn starch, mixed together
Instructions:
Blueberry Puree
Puree the blueberries in a blender until no large chunks remain. Combine the pureed blueberries, sugar, and lemon juice in a small saucepan over medium heat. Once boiling, continue to cook for another 5 minutes, stirring occasionally with a silicone spatula. Remove from the heat and pour into a heat-safe bowl, placing it into the refrigerator to chill as you make the other components of the cheesecake.
Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
Cheesecake Filling
In the bowl of an electric stand mixer using the paddle attachment (or you can use a handheld mixer in a large mixing bowl), cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your egg, mixing on low speed, until just incorporated. Remove the bowl from the stand and gently fold in the blueberry puree until fully combined.
Evenly distribute the cheesecake filling into the cupcake liners, covering the graham cracker crust (I used my 1.5 tablespoon cookie scoop). Place the muffin pan into the oven and bake for 15-17 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
Blueberry Topping
As the cheesecakes cool and chill, make the blueberry topping. Combine the blueberries, sugar, and 1 tablespoon of water in a small sauce pan and cook over medium heat for 5 minutes. Once boiling, combine the 2 teaspoon of water and 1 teaspoon of corn starch in a small bowl and pour into the blueberry mixture. Stir and cook for another minute.
Remove from the heat and chill completely in the refrigerator before topping the chilled cheesecakes with the blueberry sauce.
Notes:
Muffin Pan: This mini cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, just use non-stick spray.Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.Room Temperature Ingredients: You want your cream cheese, yogurt, and egg to be at room temperature before baking. This helps for all of the ingredients to combine more easily and for the filling to be very smooth. I recommend removing these items from your refrigerator 1 hour before you want to start baking.Blueberries: In total you'll need 1 ½ cups of blueberries to make both the puree and topping.Completely Chill: It is super important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.Storing Leftovers: With any leftovers, store them in an airtight container in the refrigerator for up to 5 days.