Description

These mini white chocolate blueberry cheesecakes are elegant yet simple, indulgent yet perfectly portioned, making them a delightful treat for any occasion.

Ingredients

Scale

1 cup Graham cracker crumbs
3 tablespoons Melted butter
2 tablespoons Granulated sugar
16 ounces Cream cheese (softened)
1/2 cup Granulated sugar (for filling)
4 ounces White chocolate chips (melted)
2 large Eggs (room temperature)
1 teaspoon Vanilla extract
1/4 cup Sour cream
1 cup Fresh or frozen blueberries
1 tablespoon Lemon juice
1 teaspoon Cornstarch

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Instructions

Step 1: Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners
Step 2: Mix the graham cracker crumbs, melted butter, and two tablespoons of sugar in a bowl. Press about one tablespoon of this mixture into the bottom of each liner. Bake for 5 minutes, then let cool slightly
Step 3: Beat the softened cream cheese in a large bowl until smooth and fluffy. Add the half cup of sugar and beat until well combined. Mix in the melted white chocolate
Step 4: Add the eggs one at a time, mixing gently. Stir in the vanilla extract and sour cream until smooth
Step 5: Divide the cheesecake batter among the muffin cups, filling each about three-quarters full. Bake for 18-22 minutes until the centers jiggle slightly
Step 6: While the cheesecakes cool, prepare the blueberry topping by cooking blueberries, lemon juice, remaining sugar, and cornstarch in a saucepan until thickened
Step 7: Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours. Spoon the blueberry topping over each cheesecake before serving

Notes

Use full-fat cream cheese for the best texture.

You can substitute Greek yogurt for sour cream if desired.

For a gluten-free version, use gluten-free graham crackers.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 245 kcal
Sugar: 17g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg