What You’ll Need for This Recipe
Blueberries: I used fresh but you can definitely use frozen. Pecans: I LOVE the crunch of pecans in the base but you can definitely make this without them. Just add an extra 1/2 cup of the crushed crackers. Sour Cream: Adds creaminess and lightens the cheesecake filling.
How to Make Mini Blueberry Cheesecakes
Preheat your oven to 350F and line your muffin tin with cupcake papers. In a food processor or blender pulse the blueberries, sugar, and lemon juice to liquify.
Transfer the mixture to a small pot and place over medium heat. Bring to a boil and then reduce to a simmer and cook until mixture is reduced by about half. Stir occasionally, about 10 minutes. Transfer to a bowl, cover and chill. Once your reduction is chilling you can make the crusts. Pulse the Graham crackers, sugar, and pecans in a food processor until you have small crumbs. Pour in the melted butter and pulse to combine then transfer about a tablespoon to each paper and press down. Bake at 350F for about 8 minutes then set aside.
In a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, beat the room temperature cream cheese then add sugar and mix until smooth. Add the sour cream, vanilla, eggs, and yolks one at a time while mixing on a medium speed then scrape the bowl down and mix once more.
Mix in about 1/3 cup of the reduction. Scrape the bowl down one last time and mix until combined. You can add a bit more for a more intense blueberry flavor.
Fill the papers up 3/4 the way and then bake at 350F for 18-20 minutes. Turn oven off, and allow to cool slowly for 20 minutes then remove to cool further and chill.
Strain the remaining chilled reduction into a bowl then spoon onto the individual cheesecakes. Top with a dollop of whipped cream and a few fresh blueberries if desired.
Pro Tips for this Recipe
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 then 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.
How long do these keep for?
They will keep for three days in the fridge or two months in the freezer. In both cases you should store in the cupcake papers without toppings for best results.
Can you freeze them?
Yes! Place on a baking sheet or large plate, still in their papers, then freeze for two hours. Once hard, transfer them to a freezer bag. Thaw overnight in the refrigerator.
Can you use blueberry jam?
Yes! I love a fresh reduction but a nice blueberry jam will do a great job flavoring these.
What can I use instead of Graham crackers?
I often use speculoos cookies for my cheesecake crust but you can use almost any cookie in place of Graham crackers. Just omit the added sugar as it will not be needed. If you love this recipe try these out!Cheesecake RecipeNo Bake Strawberry CheesecakeChocolate CheesecakeMini CheesecakesGraham Cracker Crust If you’ve tried this Mini Blueberry Cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
