Mini Blueberry Cheesecakes
These mini blueberry cheesecakes are delicious and easy to make! They are perfect for any occasion.
Prep Time15 minutes mins
Cook Time25 minutes mins
Resting Time4 hours hrs
Total Time4 hours hrs 40 minutes mins
Servings: 8 mini cheesecakes
Calories: 195kcal
Shortbread Crust
- 70 grams (½ cup) all purpose flour, dip and sweep
- 30 grams (2 tablespoons) granulated sugar
- 45 grams (3 tablespoons and 1 teaspoon ) unsalted butter, melted
Cheesecake Filling
- 225 grams (8 oz) block style cream cheese, room temperature
- 50 grams (¼ cup) granulated sugar
- ½ tablespoon cornstarch (or 1 tablespoon flour)*
- 1 tablespoon fresh lemon juice
- ½ tablespoon lemon zest
- ½ teaspoon vanilla extract
- 30 grams (2 tablespoons) heavy cream, room temperature
- 1 large egg, room temperature
- Half recipe blueberry sauce
Shortbread Crust
Place the flour and sugar in a small-medium bowl and stir with a spoon. Add the melted butter on top and stir until it forms a dough.
Take 1 tablespoon of the dough and place into each paper-lined 8 muffin case. Press with your hand to spread the dough to the bottom, prick with a fork to avoid it puffing.
Bake for 10 minutes or until it is lightly golden brown on top and on the sides and let it cool for 10 minutes before putting the filling inside.
When you remove the pan from the oven lower the heat to 325°F(165°C).
Cheesecake Filling
While the crust is baking, make the cheesecake filling. Using a handheld mixer or a stand mixer with paddle attachment or a whisk, stir the cream cheese and sugar until just combined and looks creamy (we are creaming sugar and cream cheese), don't overwhisk. If you are using a mixer use medium-low speed. I use my whisk for the whole process.
Add the cornstarch and whisk for a few seconds.
Mix in the lemon juice, lemon zest, vanilla extract and heavy cream and stir until just combined.
Add the egg and stir until just they are combined.
Fill the muffin cases almost ¾ full and bake for 14-16 minutes until the sides are set and the middle is still jiggly and color turned to lightly yellow. (While the cheesecakes are baking, you can make the blueberry sauce that takes only 5 minutes to make.)
Remove from the oven and let it cool in the pan for one hour. Once cooled, keep in the fridge to set for almost 3 hours. When ready to serve, top with blueberry sauce.
*I find cornstarch doesn't change the structure of the creamy filling whereas flour changes a little bit.
How to Store: You can store in the fridge for up to 3 days and in the freezer in an airtight container for up to 3 months. Thaw overnight in the fridge. Don't freeze with blueberry sauce on top. Once ready to eat, you cad add the blueberry sauce.
Calories: 195kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 209mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg