Mini Blueberry Cheesecakes
These delicious mini blueberry cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make!
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pint blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice (15mL)
- 16 Graham Crackers (more if you'd like a thicker crust)
- 1/2 cup pecans (35g, toasted)
- 4 tbsp unsalted butter (56g, melted)
- 1/4 cup sugar (24g)
- 16 oz cream cheese (Two 8oz packages, room temperature, 454g)
- 1/4 tsp salt
- 1 cup sugar (200g)
- 1 tsp vanilla extract (5mL)
- 2 eggs (large, room temperature)
- 2 egg yolks
- 1/3 cup sour cream
Instructions
- 1
For the Reduction
- 2
Process or blend the blueberries, sugar, and lemon juice together then pour into a small pot. Place over medium heat and bring to a boil then reduce to a simmer stirring occasionally. Simmer until reduced by about half, about 10 minutes, then transfer to a bowl to chill.
- 3
For the Crust:
- 4
Preheat oven to 350F. Line cupcake tins with papers.
- 5
Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add the sugar then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
- 6
Use a tablespoon to transfer the mixture to your cupcake tin. Press into a flat layer using a shot glass or small flat tool. Bake for about 8 minutes at 350, or until fragrant and a a slightly darker golden color. Remove from oven, set aside.
- 7
For the Filling:
- 8
Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- 9
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- 10
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Add in about 1/3 cup of the reduction. Scrape the bowl down and mix until completely smooth.
- 11
Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- 12
Bake at 350F for 18-20 minutes, you'll know they're done when the middles have puffed up and the edge is set. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. You can enjoy them warm or chilled but just make sure you don't add whipped cream onto warm cheesecake as it will melt right away!
- 13
Strain the remaining reduction and spoon it over the cooled cheesecakes.
- 14
Garnish the cheesecakes with dollops of whipped cream and blueberries.