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!
Servings 18 cheesecakes
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
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.
- 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.
Serving: 1piece | Calories: 584kcal | Carbohydrates: 47g | Protein: 10g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 207mg | Sodium: 507mg | Potassium: 297mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg