Mini White Chocolate Blueberry Cheesecakes

Ingredients :

For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
12 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 large eggs
1/2 cup white chocolate chips, melted
For the blueberry topping:
1 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon water
1 teaspoon cornstarch dissolved in 1 tablespoon water


For the crust:
Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Divide the crust mixture evenly among the muffin tin liners, pressing it down firmly into the bottom of each liner. Set aside.
For the cheesecake filling:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth using an electric mixer.
Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the melted white chocolate until fully incorporated into the batter.
Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin.
Baking and blueberry topping:
Bake the mini cheesecakes in the preheated oven for about 18-20 minutes or until the edges are set but the centers are slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the muffin tin for 15-20 minutes before transferring them to a wire rack to cool completely.
While the cheesecakes are cooling, prepare the blueberry topping. In a saucepan, combine the fresh blueberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 3-4 minutes).
Stir in the cornstarch mixture and continue cooking for another 2-3 minutes until the mixture thickens.
Remove the blueberry topping from heat and let it cool completely.
Once the cheesecakes and blueberry topping are cooled, spoon the blueberry topping over the mini cheesecakes.
Refrigerate the cheesecakes for at least 2-3 hours or until they are fully chilled before serving.
Enjoy these delightful Mini White Chocolate Blueberry Cheesecakes!


Leave a Comment

Your email address will not be published. Required fields are marked *