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Mini Blueberry Cheesecakes

Delicious bite-sized desserts with creamy cheesecake filling, fresh blueberries, and a crunchy graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter Ensure it's fully melted.
  • 2 tablespoons sugar Granulated sugar.
For the cheesecake filling
  • 8 oz cream cheese, softened Bring to room temperature for easy mixing.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Lightly whipped.
For the topping
  • 1 cup fresh blueberries Rinse and drain well.
  • optional Extra powdered sugar for dusting For added sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
  3. Spoon the mixture into a mini muffin tin, pressing each down to form a firm base.
Baking the crust
  1. Bake for about 5 minutes, or until the crust is lightly golden.
  2. Remove from the oven and let it cool while preparing the filling.
Making the filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  3. Gently fold in whipped cream until the mixture is fluffy.
Assembling the cheesecakes
  1. Spoon the cheesecake filling into each muffin cup over the cooled graham cracker crusts, filling them about three-quarters full.
Chilling
  1. Place the mini cheesecakes in the refrigerator for at least 2 hours to set.
Topping and Serving
  1. Once set, remove the cheesecakes from the fridge and top each with fresh blueberries.
  2. Optionally, dust with powdered sugar for an extra touch of sweetness.
  3. Pop them out of the muffin tin and serve chilled.

Notes

Leftover Mini Blueberry Cheesecakes can be stored in an airtight container in the refrigerator for up to five days or frozen for up to two months. Thaw in the refrigerator overnight for best results.