Blueberry Mini Cheesecake

As promised, I’m sharing the Blueberry Mini Cheesecake with you today. It’s mini cheesecakes made with Blueberry Syrup and fresh blueberries.

I would have to say that blueberries are my favorite berries. I know that everyone loves strawberries. I like them as well, but I ate way too much of them when I was a kid. My grandparents used to grow a lot of their own veggies and berries and I was in charge of strawberries, peas and tulips. It was so much fun for a kid but it was also hard work. Well, no store-bought strawberry will compare to home grown, so I’m picky.

I also remember going blueberry picking but we didn’t do it often. So, I haven’t gotten spoiled with blueberries like I did with strawberries. The little man also loves blueberries….actually, he stole some while I was taking cheesecake pictures.

He is so cute, I just can’t stand it! He definitely approved of the blueberries and the cheesecake!

Blueberry Mini Cheesecake

Mini cheesecakes made with Blueberry Syrup and fresh blueberries.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 228kcal

Author: Lyuba Brooke

Ingredients

• ▢ Crust:
• ▢ 1/2 cup graham crackers
• ▢ 1 tbs brown sugar
• ▢ 1/2 tsp vanilla extract
• ▢ 2 tbs unsalted butter
• ▢ Cheesecake:
• ▢ 16 oz cream cheese
• ▢ 1 egg
• ▢ 2 tbs sour cream
• ▢ 2 tbs blueberry syrup
• ▢ 1/2 cup light brown sugar
• ▢ 1 tsp vanilla
• ▢ 2 tbs cornstarch

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Instructions

• Preheat the over to 325 and lightly grease a 12-cup muffin pan.
• For crust: Mix in the graham crackers, sugar, melted butter and vanilla. Stir very well. Press about 1 1/2 to 2 tbs of graham cracker mix into the pans, evenly, all over the bottom and about half way up the side.
• Cheesecake:
• Start beating the cream cheese with a mixer until smooth, about 2 minutes.
• Add the vanilla extract, sour cream, and blueberry syrup.
• Add the egg, mix until all incorporated.
• Add sugar and corn starch. Make sure that all ingredients are well combined.
• Divide the cheesecake batter among the pan cups
• Bake for 17-20 minutes.
• Cool off and top with some fresh blueberries and more blueberry syrup.

Nutrition

Calories: 228kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 153mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 598IU | Vitamin C: 0.02mg | Calcium: 53mg | Iron: 0.3mg

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