Don’t you think mini cheesecakes are the cutest ever!! I love making bite-size desserts like mini tarts and mini cheesecakes. This week I shared with you three different variations for making mini cheesecakes.
Why make mini cheesecakes
These are perfect crowd-pleasers and a lot less hassle when entertaining. At a party you already have so much to take care of so slicing and serving a large cheesecake is one less work to do with these mini cheesecakes. You can even use one cheesecake recipe with many different fruit fillings to give your guest more varieties as I have done with my raspberry mini cheesecakes, blackberry mini cheesecakes These baked blueberry cheesecakes have three components. The crust– the rich batter is then poured over a graham cracker crust Today, I have used cookie crumbs but you can also use my homemade cheesecake crust The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sour cream, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations. The blueberry topping – This takes just five minutes to make and you can use fresh or frozen blueberries.
Step-by-step: Blueberry mini cheesecakes
Preheat the oven to 300°F / 150°C/ Gas Mark 2. Lightly spray a silicone mold pan or removable bottom muffin pan. Alternatively, use cupcake liners in a regular muffin panPro tip – you can use regular cupcake pans to make mini cheesecakes in liners or remove the liners once chilled.
Prepare crust
Crush the graham cracker in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Divide the mixture between 10 to 12 molds or muffin cups. Use a pastry tamper or the back of a 1/4 measure cup to help press the crumbs firmly to the base. Let chill in the fridge while you make the fillingPro tip – make sure to press down firmly on the crumbs or the bottom will be a crumbly mess when you unmold later.
Cheesecake filling
In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster. Add the eggs, one at a time, making sure to incorporate each well. Divide the batter between the prepared pans over the chilled cookie crumbs.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix. Double boiler – Place the muffin tray in a baking pan. Pour about a cup of hot water on the outside of the baking pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out. Bake for 25 to 30 minutes until the top is set but still slightly wobbly. Once baked remove and let cool in the pan for 10 minutes while you prepare the topping.
Blueberry filling
In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole. Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy.Pro tip – Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan. Remove and cool before you pour it over the cheesecake, or serve it alongside the cheesecake.Pro tip – The filling will thicken as it cools so keep that in mind when you take it off the heat.
Top and chill
After 10 mins, spoon about 2 tbsp blueberry filling over each cheesecake. Top the pan so the filling spreads evenly. Chill the cheesecake for at least 4 hours – preferably overnight. Unmold from the pans and garnish with a mint leaf or fresh blueberries.Pro tip – do not try to unmold the cheesecake before chilling for at least 4 hours otherwise they will fall apart. Chilling will ensure the crust comes one in one piece too. Enjoy!
Frequently asked questions
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