The Easiest Blueberry Cheesecake (Individual Mini Desserts!)
This blueberry cheesecake features a buttery graham cracker crust, rich and creamy cheesecake filling, and sweet and tangy blueberry topping.
Course Dessert
Cuisine Italian
Keyword Blueberry Cheesecake
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
2 hourshours
Total Time 2 hourshours33 minutesminutes
Servings 18
Author Valya's Taste of Home
Ingredients
3 - 8oz.cream cheese packs
¾cupsugar + 1 tbsp. for curst
1tsp.– vanilla extract
2tbsp.– butter soften
1cup– crushed honey graham crackers
3– large eggs
1cup– heavy whipping cream
1cup- fresh blueberries
Cupcakes molds
Instructions
How to Make Blueberry Cheesecake
Making this delicious blueberry cheesecake is easier than you think. Here's what you need to do to make it at home step by step:
How to Make the Crust
Place five whole pieces of graham crackers into a Ziploc bag and crush them with a roller into fine crumbs. You can also use a food processor to pulse the crackers into crumbs.
Add graham crackers crumbs, 1 tablespoon of sugar, and butter into a small bowl.
Stir it with a spoon until well combined.
Line a muffin pan with aluminum foil liners.
Add 1 tablespoon of crumb crust into each liner.
Press down the crumb mixture to the bottom with the same measuring spoon.
How to Make the Batter
Preheat your oven to 350 F. In the bowl of a stand mixer, add cream cheese, sugar, and vanilla.
Beat on high for 2 minutes with a paddle attachment. Scrape down the sides of the bowl with a rubber spatula and beat it again on high for 3 minutes.
Reduce to medium speed and add one egg at a time (a total of 3 eggs). Fill liners almost to the top with this mix.
Bake them in the oven for 18- 20 minutes. Remove them from the oven and let them cool completely on a wire rack.
After the cheesecakes are cold, remove them from the mold by tearing the side of the foil. Place them on a plate for decorations.
How to Make the Decorating Cream
Add one cup of heavy whipping cream into a small bowl.
Beat it on high for 2 minutes.
Place the cream into a piping bag with a Wilton 106 attachment and line the cream on top of each cheesecake.
Make some blueberry coulis sauce using my recipe in a small saucepan. It is over using a Wilton decorating squeeze bottle.
Drizzle the blueberry coulis sauce on top of each cheesecake.
Garnish with some fresh gorgeous blueberries. Chill in the fridge for 2 hours before serving.
Your delicious mini blueberry cheesecakes are ready to be served.