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No time to bake an entire cheesecake? These Mini Blueberry Cheesecakes are super easy AND quick to make and are every bit as delicious as the real thing!
Say you’re in the mood for cheesecake but there’s no time (or no patience) to bake a full-on, full-size cheesecake and then wait for it to chill completely before to serve it. You want to eat cheesecake and you want it NOW!
Well, then, please allow me to introduce you to your new best friends: Mini Blueberry Cheesecakes.
These little guys will be ready for you in less than 4 hours. Okay, technically, that’s not exactly what we could call NOW, but still… Deliciously smooth, velvety, creamy, tangy cheesecake, made entirely from scratch, ready in less than 4 hours?
I say that’s pretty darn good!
Mini Blueberry Cheesecakes
Ingredients
FOR THE CRUST
1 cup (125g | 4.4oz) graham cracker crumbs
2 tbsp granulated sugar
1/4 cup (60g | 2.1oz) melted butter
FOR THE CHEESE FILLING
2- (227g | 8oz) packages full fat cream cheese
3/4 cup (150g | 5.25oz) granulated sugar
1/2 cup (115g | 4oz) 14% fat sour cream
1/4 cup (60ml) heavy cream
1 tsp pure vanilla extract, (store-bought or homemade)
1/2 tsp pure lemon extract
2 large eggs
2 tbsp corn starch
6-8 tbsp blueberry jam (store-bought or homemade), plus more to serve
Instructions
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Say you’re in the mood for cheesecake but there’s no time (or no patience) to bake a full-on, full-size cheesecake and then wait for it to chill completely before to serve it. You want to eat cheesecake and you want it NOW!
Well, then, please allow me to introduce you to your new best friends: Mini Blueberry Cheesecakes.
These little guys will be ready for you in less than 4 hours. Okay, technically, that’s not exactly what we could call NOW, but still… Deliciously smooth, velvety, creamy, tangy cheesecake, made entirely from scratch, ready in less than 4 hours?
I say that’s pretty darn good!
Mini Blueberry Cheesecakes
Ingredients
FOR THE CRUST
1 cup (125g | 4.4oz) graham cracker crumbs
2 tbsp granulated sugar
1/4 cup (60g | 2.1oz) melted butter
FOR THE CHEESE FILLING
2- (227g | 8oz) packages full fat cream cheese
3/4 cup (150g | 5.25oz) granulated sugar
1/2 cup (115g | 4oz) 14% fat sour cream
1/4 cup (60ml) heavy cream
1 tsp pure vanilla extract, (store-bought or homemade)
1/2 tsp pure lemon extract
2 large eggs
2 tbsp corn starch
6-8 tbsp blueberry jam (store-bought or homemade), plus more to serve
Instructions
- Preheat oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and sugar and then pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups and then, with a small glass or flat object that's roughly the same size as the bottom of the muffin cup, press the mixture down firmly to form a crust. Set aside.
- Combine all the ingredients for the cheese filling, except for the blueberry jam, in the bowl of your food processor and process until the mixture is super smooth and creamy and completely lump free, about 2 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
- Divide this mixture equally between the prepared muffin cups, filling each cup pretty much all the way to the top.