Mini Blueberry Cheesecake Bites
Ingredients
- 1 ½ cupsgraham cracker crumbs
- ¼ cupgranulated sugar
- ½ cupunsalted butter (melted)
- 16 ouncescream cheese (softened)
- ½ cupgranulated sugar (for filling)
- 2large eggs
- 1 teaspoonvanilla extract
- 1 cupfresh blueberries (for compote)
- ¼ cupgranulated sugar (for compote)
- 1 tablespoonlemon juice
- —
Instructions
- 1
Preheat the Oven: Preheat your oven to 325°F (163°C).
- 2
Prepare the Crust: In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ½ cup of melted unsalted butter. Stir until all crumbs are evenly coated.
- 3
Mold the Crust: Line a muffin tin with paper liners. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it down firmly.
- 4
Bake the Crust: Bake the crusts in the preheated oven for 8-10 minutes, until lightly golden. Remove and let cool.
- 5
Make the Filling: In a large bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until smooth and creamy.
- 6
Add Eggs and Vanilla: Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until combined.
- 7
Fill the Cups: Pour the cream cheese filling over the cooled crusts, filling each cup about ¾ of the way full.
- 8
Bake the Cheesecakes: Bake in the oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
- 9
Cool Them Down: Turn off the oven and leave the cheesecakes inside for 1 hour to cool gradually. Then remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
- 10
Prepare the Blueberry Compote: In a saucepan over medium heat, combine 1 cup of fresh blueberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice. Cook for about 10 minutes, stirring occasionally, until the blueberries burst and the mixture thickens.
- 11
Top and Serve: Once the mini cheesecakes are chilled, spoon the blueberry compote over each cheesecake just before serving. Enjoy!