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Little Blueberry Cheesecakes That Make Perfect Sweet Treats

A close-up of one of the Little Blueberry Cheesecakes That Make Perfect Sweet Treats, topped with glossy blueberries.
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Make individual, bite-sized blueberry cheesecakes. This recipe yields small, easy-to-serve desserts perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each liner.
  3. Bake the crusts for 5 minutes. Remove from the oven and let cool slightly.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Mix in the vanilla extract.
  5. Beat in the eggs one at a time until just combined. Stir in the sour cream. Do not overmix.
  6. Spoon the batter evenly over the crusts, filling each liner about two-thirds full.
  7. Gently press 4 to 5 blueberries onto the top of the batter in each cheesecake cup.
  8. Bake for 18 to 20 minutes, or until the edges are set but the centers still jiggle slightly.
  9. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 30 minutes. This prevents cracking.
  10. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • If using frozen blueberries, do not thaw them before placing them on the batter.
  • For easier removal, chill the cheesecakes thoroughly before peeling off the paper liners.
  • You can substitute vanilla wafers for graham crackers for a different crust flavor.

Nutrition

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