Description
These delightful Mini Blueberry Cheesecakes are the perfect sweet treat for any occasion. Creamy cheesecake filling swirled with a homemade blueberry sauce, all nestled on a buttery graham cracker crust.
Ingredients
Units
Scale
For the Blueberry Sauce:
- 1/2 cup blueberries
- 4 Tbsp sugar
For the Cheesecakes:
- 1 8 oz block 1/3 less fat cream cheese, room temp
- 1/4 cup light sour cream or plain low-fat yogurt, at room temp
- 1 large egg at room temp
- 2 oz graham crackers, 4 whole graham crackers
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F. Line 8 cups of a muffin tin with paper liners and spray evenly with cooking spray.
- Make the Blueberry Sauce: In a small saucepan, combine the blueberries and 1 tablespoon of sugar. Cook until thickened, then set aside.
- Prepare the Cheesecake Batter: In a large bowl, beat together cream cheese, sour cream, egg, and sugar until smooth.
- Prepare the Crust: Crush graham crackers, mix with melted butter, and layer into muffin cups.
- Assemble and Bake: Divide batter among cups, top with blueberry sauce, swirl, and bake until set.
- Cool and Serve: Cool on a wire rack, then refrigerate before serving.
Notes
- You can top these cheesecakes with additional fresh blueberries or a dollop of whipped cream.
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
