Prepare your mouth to be hugged! This is the best cheesecake recipe I have tried so far. I actually found this recipe on a cream cheese box and wanted to give it a try. It turned out splendid! They are super easy to make and have a very smooth texture. So I decided to share this yummy recipe with you guys.
Kids absolutely adored them. They were asking for more, but this recipe makes only 18 mini cheesecakes so I will be making a double portion next time. They’re so easy for their little hands to hold, and get devoured quicker. I have used the Blueberry Coulis Sauce that my daughter Elona made to drizzle the top of the mini cheesecakes and placed some fresh farm-picked blueberries that were given by my aunt. Absolutely divine!
I took them out of the foil molds as stated by the recipe, but I learned that it’s easier to keep them in the molds until they are ready to eat, because they are a bit sticky. I will not be taking them out of molds next time I make them; it’s easier to serve that way especially if you are making them for guests or church gatherings. Great turn out and super delicious; just melts in your mouth and leaves you wanting just one more bite. 🙂
Ingredients you will need:
3 – 8 oz. cream cheese packs
¾ cup sugar + 1 tbsp. for crust
1 tsp. – vanilla extract
2 tbsp. – butter soften (room temperature)
1 cup – crushed honey graham crackers
3 large – eggs
1 cup – heavy whipping cream
1 cup – fresh blueberries
Foil cupcake liners
How to make crust:
1. Place 5 whole pieces of graham crackers into a Ziploc bag and crush it with a roller.
2. Add graham crackers crumbs, 1 tbsp sugar, and butter into a small bowl.
3. Mix it with a spoon until all combined.
4. Line muffing pan with aluminum foil liners.
5. Add 1 tbsp of crumb crust into each liner.
6. Press down the crumb mixture to the bottom with same measuring table spoon.
How to make cheesecake batter:
1. Preheat oven to 350 F. In the bowl of electric mixer. Add cream cheese, sugar, and vanilla. Beat on high for 2 minutes. Scrape down the sides of mixer bowl with a spatula and beat it again on high for 3 minutes.
2. Reduce speed to medium and add one egg at the time (total of 3 eggs). Fill liners almost to the top.
3. Bake it in the oven for 18- 20 minutes. Remove from oven and let it cool completely. After the cheesecakes are cold, remove them from the mold by tearing the side of the foil. Place them on the plate for decorations.
How to make decorating cream:
1. Add one cup of heavy whipping cream into a small bowl.
2. Beat it on high for 2 minutes.
3. Place the cream into a piping bag with Wilton 106 attachment and line the cream on top of each cheesecake.
4. Pour the Blueberry Coulis Sauce into a Wilton Decorating Squeeze Bottle.
5. Drizzle the Blueberry Coulis Sauce on top of each cheesecake.
6. Garnish with some fresh gorgeous blueberries. Refrigerate for 2 hours before serving. Enjoy!!!
- 3 - 8 oz. cream cheese packs
- ¾ cup sugar + 1 tbsp. for curst
- 1 tsp. – vanilla extract
- 2 tbsp. – butter soften room temperature
- 1 cup – crushed honey graham crackers
- 3 – Eggs
- 1 cup – heavy whipping cream
- 1 cup - fresh blueberries
- Foil cupcakes molds
- How to make crust:
- Place 5 whole pieces of graham crackers into a Ziploc bag and crush with a roller.
- Add crushed graham cracker crumbs, 1 tbsp sugar and butter into a small bowl.
- Mix with a spoon until all combined.
- Line muffin pan with aluminum foil molds.
- Add 1 tbsp of crumb crust to each mold.
- Press down the crumb mixture to the bottom with same measuring table spoon.
- How to make cheesecake batter:
- Preheat oven to 350 F. In the electric mixer bowl add cream cheese, sugar and vanilla. Beat on high for 2 minutes. Scrape down the sides of the mixer bowl with a spatula and beat again on high for 3 minutes.
- Reduce speed to medium and add one egg at the time (total of 3 eggs). Fill foil molds with cheesecake batter almost to the top.
- Bake in the oven for 20 minutes. Remove from oven and let cool completely. After the cheesecakes are cold, remove them from the molds by tearing the sides of the foil gently. Place them on a plate, ready for decorating.
- How to make decorating cream:
- Add one cup of heavy whipping cream into a small bowl.
- Beat it on high for 2 minutes.
- Place the cream into decorating bag with Wilton 106 attachment and line the cream on top of each cheesecake.
- Pour the Blueberry Coulis Sauce into a Wilton Decorating Squeeze Bottle.
- Drizzle the Blueberry Coulis Sauce on top of each cheesecake.
- Garnish with some gorgeous fresh blueberries. Refrigerate for 2 hours before serving. Enjoy!!!
Resources: creamcheese.com
This is not a sponsored post.
If you make this Mini Blueberry Cheesecakes Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
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Nina said she is making this for Bellas birthday party 🙂 can’t wait to try them.
They look absolutely scrumptious!!! Love the quality of this picture as well! Good job:)!
Thank you Natasha!They are so delicious too!!! 🙂
I hope Bella enjoys them! Happy B-Day Bella! 🙂
These look beautiful Valya! I make mini cheesecakes the exact same way and blueberry topping is my favorite! They look perfectly baked (sometimes I have issues with baking the mini cheesecakes). Pinning 🙂
Thanks Mira! I was surprised my self how good they are. Fresh blueberries and coulis sauce…. 🙂
These look beautiful and delicious Valya! Love your pictures!
Thanks Katya! I’ve been reading on how to improve your pictures from Tasty Food Photography e-Book. Check out the sidebar on my blog. Its also affiliate link.
These mini cheesecakes look gorgeous! I love the blueberries piled on top. And everything tastes better in mini form, too! 🙂
Thanks Gayle! I agree with you 100%. 🙂
These sound delicious. I love that they are mini too, so you can just eat a small bit 🙂
Thanks Dannii! I agree. Less calories intake. Sorry for late reply. I checked my spam folder and your comment was there.
I just saw another recipe for mini cheesecakes and thought that I should make some, and then here you are with your amazing recipe! Pinning!
Thanks for Pinning Marina! It is always appreciated. I make four different kinds of cheesecake recipes, but this one is my new favorite. I love the smooth texture of it. Let me know what you think of it after you make it. 🙂
these looks so pretty and cute! love the step by step pictures! 🙂
Thanks Manali! They are delicious too! 🙂
Those mini cheesecakes are beautiful!
Thanks Stacey! 🙂
These sound delicious, and I love the blueberry sauce on there. So yummy!
Thank you Rachel! They are! 🙂
Hi Valya, Thanks for stopping by my blog! It led me to find your blog:) I’m looking forward to making some of your recipes. These cheesecakes look scrumptious!
Thank you Olviya! Let me know how you like them. 🙂
ok this mini cheesecakes looks not only gorgeous, but they’re delicious.. Oh my husband approved it. He really liked it… It is combination of sweet + sour, plus so soft. Delicious. Thank you
You are very welcome! I’m so glad you guys liked it. 🙂
making second attempt of this delicious and gorgeous mini cheesecakes.
Aren’t they tempting. I’m glad you like them.
Can I use paper molds instead of foil one? Thanks
My daughter will be making them for this Sunday and that’s what she asked me too. I don’t know. We will experiment that and let you know. If you use foil they come out very easy leaving nice cupcake shape.
so did it work with paper mold instead of foil one?
because I am planning to use paper one.
thanks
The cheesecake may stick more to a paper molds and not peel off well. Give it a try and let me know how it went. Thank you for your comment.
Are those regular-sized muffin tins? Or are they the mini ones?
Those are regular size muffin molds. Thanks for asking Anna.
Has anyone tried without the foil wrapper. Making these right now and realized I don’t have any ? So I have to use paper.
I made these and they were delicious! Thanks for the recipe:)
Thant’s awesome! I’m glad you liked them and thank you very much for the review! 🙂
This was my first time making cheesecake (I personally do not like it) but my husband loves it so I made these for his birthday. He said they were the best, I don’t think anyone got a chance to have any as he ate them all lol. Great recipe thank you.
I’m so happy to heat that! I love cheesecakes and mini serving of it is best. Thank you for an amazing review 😀
this are absolutely B.E.U.T.F.U.L! I BET TASTY TOO!
Yes, they are! We make them pretty often, because we just love them THAT much 😉 They are great one serving dessert, and always a big hit at parties. 🙂
bin etwas irritiert, dass niemand die Sauce erwähnt….
gut das ich das Rezept vorher noch in aller Ruhe mit den zugehörigen Zutaten lesen konnte, aber ich finde leider keinen Hinweis, wo und wie die Sauce zu machen ist…???
viell. kann man ja die Sauce, die bestimmt auch ein tragender Teil zum Gesamtkonzept ist, noch schnell nachreichen?
lieben Dank
I’m sorry, can you please recomment in English! I do not understand what it’s saying. Thanks.
Can you make these the night before?
Absolutely! Just keep then refrigerated. Enjoy!
Why did they cracked on top. ????are they suppose to??? I am taking them to bible study tonite..
Hi Helen. The cracks are ok on top the cheesecakes. You will top them with cream, sauce and then blueberries. To prevent cracks next time you make these, make sure they are baked over steaming water. (Preheat oven. Place baking pan onto the oven. Pour boiling water into a baking pan, place cooling rach over baking pan and then place cheesecake pan with cheesecakes onto the cooling rach). Bake as instructed. I hope this helps. Thank you for trying out my recipes. 🙂
Mine cracked also and sunk soon as I took them out what did I do wrong
Hmm… its hard to tell what went wrong without me seeing the preparation process. They sinking could be from over baking. Ovens differ from each other and your oven is probably stronger and the cheesecakes got baked faster. Try baking them for 15 minutes next time and prevent any shaking after baking. Let them sit and cool in the muffin pan for 10 minutes and then carefully take them out. Craking is ok. Sometimes my crack as well but sinking is not normal. Try it again, practice makes perfect! Happy Thanksgiving Nikki! 🙂
Absolutely fabulous!
Yes, they are absolutely delicious!
I made this 2 weeks ago and it was delicious. Followed every steps and ingredients. My family loved it! I will be making this for my son’s graduation party.
I’m glad to hear that everyone loved it! We love it very much too! BTW, made them for last Sunday’s dessert 😀 Gongrats on your son’s graduation! ?
I would like to make it in a pan instead of cupcakes, is there anything that I should do or change the measurements? Thanks!
You would need to use about 8 or 9 inch spring form pan. Cover the bottom of the pan with foil, place cheesecake onto a baking pan ( I use turkey pan), transfer into preheat oven, then pour boiling hot water (use tea kettle) into a pan little less then half way. Bake in the water bath for about an hour at 300 F. Then turn the oven off, open oven door just a little bit for the heat to escape, and let it cool in the oven for about 2 to 3 hours. Then remove from the oven refrigerate overnight or 6 – 8 hours before serving. This way the cheesecake will hold it’s shape and not crack. I will have to post a separate recipe for it do to so many requests. I hope this helps. And I would love to know how it turn out for you (share a picture ?).
Hi, can these be frozen? Would you defrost in the fridge? Wanting to make desserts ahead of a function and these next perfect!
These cheesecakes it self may be frozen, but not the cream or coulis sauce. Thaw cheesecakes in the fridge for at least 6 hours then decorate them with cream, sauce and fresh blueberries.
These were so delicious! Family started eating them as soon as they cooled down! Didn’t even have time to properly decorate the first half.
That is so awesome! It’s one of our favorites too! Thanks for sharing your experience with me 🙂