These creamy little cheesecakes are BURSTING with blueberry flavor and so good. I love having them out on a dessert table at big parties but they’re great little snacks to have as a treat anytime.
What You’ll Need for This Recipe
Blueberries: I used fresh but you can definitely use frozen.
Pecans: I LOVE the crunch of pecans in the base but you can definitely make this without them. Just add an extra 1/2 cup of the crushed crackers.
Sour Cream: Adds creaminess and lightens the cheesecake filling.
How to Make Mini Blueberry Cheesecakes
1. Preheat your oven to 350F and line your muffin tin with cupcake papers. In a food processor or blender pulse the blueberries, sugar, and lemon juice to liquify.
2. Transfer the mixture to a small pot and place over medium heat. Bring to a boil and then reduce to a simmer and cook until mixture is reduced by about half. Stir occasionally, about 10 minutes. Transfer to a bowl, cover and chill.
Once your reduction is chilling you can make the crusts. Pulse the Graham crackers, sugar, and pecans in a food processor until you have small crumbs. Pour in the melted butter and pulse to combine then transfer about a tablespoon to each paper and press down. Bake at 350F for about 8 minutes then set aside.
3. In a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, beat the room temperature cream cheese then add sugar and mix until smooth. Add the sour cream, vanilla, eggs, and yolks one at a time while mixing on a medium speed then scrape the bowl down and mix once more.
4. Mix in about 1/3 cup of the reduction. Scrape the bowl down one last time and mix until combined. You can add a bit more for a more intense blueberry flavor.
5. Fill the papers up 3/4 the way and then bake at 350F for 18-20 minutes. Turn oven off, and allow to cool slowly for 20 minutes then remove to cool further and chill.
6. Strain the remaining chilled reduction into a bowl then spoon onto the individual cheesecakes. Top with a dollop of whipped cream and a few fresh blueberries if desired.
Pro Tips for this Recipe
- Start off with really room temperature cream cheese. Leave it out for a few hours or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm then the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth.
- Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
- Don’t be frightened if your cheesecakes seem underdone after baking, they will firm up.
- If making in advance store these in the refrigerator without the blueberry reduction or whipped cream.
Frequently Asked Questions
How long do these keep for?
They will keep for three days in the fridge or two months in the freezer. In both cases you should store in the cupcake papers without toppings for best results.
Can you freeze them?
Yes! Place on a baking sheet or large plate, still in their papers, then freeze for two hours. Once hard, transfer them to a freezer bag. Thaw overnight in the refrigerator.
Can you use blueberry jam?
Yes! I love a fresh reduction but a nice blueberry jam will do a great job flavoring these.
What can I use instead of Graham crackers?
I often use speculoos cookies for my cheesecake crust but you can use almost any cookie in place of Graham crackers. Just omit the added sugar as it will not be needed.
If you love this recipe try these out!
If you’ve tried this Mini Blueberry Cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Mini Blueberry Cheesecakes
Ingredients
For the Reduction
- 1 pint blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice 15mL
For the Crust
- 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
For the Cheesecake
- 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
For the Reduction
- 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.
For the Crust:
- Preheat oven to 350F. Line cupcake tins with papers.
- 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.
- 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.
For the Filling:
- Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- 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.
- Use an ice cream scoop to transfer the cheesecake mixture to your cupcake tin. Fill about 3/4 the way up to the top.
- 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!
- Strain the remaining reduction and spoon it over the cooled cheesecakes.
- Garnish the cheesecakes with dollops of whipped cream and blueberries.
Notes
- Start off with really room temperature cream cheese. Leave it out for a few hours or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
- Beat the cream cheese and sugars until completely smooth.
- Try not to open the oven, the rush of cold air into the oven will not be good for your delicate cake.
- Don't be frightened if your cheesecakes seem underdone after baking, they will firm up.
- If making in advance store these in the refrigerator without the blueberry reduction or whipped cream.
