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Mini Blueberry Cheesecakes Recipe

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4.3 from 2 reviews

These Mini Blueberry Cheesecakes feature a buttery shortbread crust topped with a smooth and creamy lemon-infused cheesecake filling, finished with a luscious homemade blueberry sauce. Perfectly portioned for individual servings, these cheesecakes are baked to a delicate set with a slight jiggle in the center, delivering a delightful texture and fresh flavors.

Ingredients

Shortbread Crust

  • 70 grams (½ cup) all purpose flour, dip and sweep
  • 30 grams (2 tablespoons) granulated sugar
  • 45 grams (3 tablespoons and 1 teaspoon) unsalted butter, melted

Cheesecake Filling

  • 225 grams (8 oz) block style cream cheese, room temperature
  • 50 grams (¼ cup) granulated sugar
  • ½ tablespoon cornstarch (or 1 tablespoon flour)
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • 30 grams (2 tablespoons) heavy cream, room temperature
  • 1 large egg, room temperature

Blueberry Sauce

  • Half recipe blueberry sauce (see blueberry sauce recipe separately or prepare fresh as preferred)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line 8 muffin cups with non-stick standard paper liners and set aside.
  2. Make Shortbread Crust: In a small to medium bowl, stir together the flour and sugar. Pour the melted butter over the mixture and stir until a dough forms.
  3. Form Crust Bases: Take approximately 1 tablespoon of dough per muffin cup and press it evenly onto the bottom of each paper liner. Prick the crust bases with a fork to prevent puffing during baking.
  4. Bake Crusts: Bake in the preheated oven for 10 minutes or until the crusts are lightly golden on the edges and top. Remove from the oven and allow to cool for 10 minutes. Lower the oven temperature to 325°F (165°C) for the cheesecake filling.
  5. Prepare Cheesecake Filling: Using a handheld mixer, stand mixer with paddle attachment, or whisk, beat the cream cheese and sugar together until just creamy, being careful not to overmix. Add cornstarch and whisk briefly just to incorporate.
  6. Add Flavorings: Stir in fresh lemon juice, lemon zest, vanilla extract, and heavy cream until combined.
  7. Incorporate Egg: Add the large egg and gently stir until the mixture is smooth and just combined, maintaining a creamy texture.
  8. Fill Muffin Cups: Pour the cheesecake filling into the baked crusts, filling each about three-quarters full.
  9. Bake Cheesecakes: Bake at 325°F (165°C) for 14 to 16 minutes until the edges are set and the centers remain slightly jiggly with a lightly yellow tint.
  10. Cool and Chill: Remove the pan from the oven and let the cheesecakes cool on the counter for one hour. Transfer to the refrigerator and chill for at least three hours to fully set.
  11. Add Blueberry Sauce and Serve: When ready to serve, top each mini cheesecake with the prepared blueberry sauce.

Notes

  • Cornstarch keeps the filling creamy without altering its structure, while flour may slightly change texture.
  • Store cheesecakes in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze cheesecakes without blueberry sauce for up to 3 months; thaw overnight in the fridge before serving.
  • Add blueberry sauce only after thawing or just before serving to maintain freshness and texture.

Find it online: https://flavorspath.com/mini-blueberry-cheesecakes-recipe/