Description
Mini White Chocolate Blueberry Cheesecakes Delight are charming, bite-sized desserts featuring a buttery graham cracker crust, creamy white chocolate-infused cheesecake filling, and topped with luscious blueberry preserves and fresh blueberries. Perfect for parties or a sweet treat any time.
Ingredients
Scale
For the crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- â…“ cup sour cream
- â…“ cup melted white chocolate chips (cooled slightly)
For the topping:
- ½ cup blueberry preserves or jam
- Fresh blueberries (optional)
- White chocolate curls (optional)
Instructions
- Preheat and prepare muffin tin: Preheat oven to 325°F and line a 12-cup muffin tin with paper liners to make cleanup easy and for neat mini cheesecakes.
- Make crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Divide this mixture evenly among the muffin cups and press down firmly to form a compact crust base.
- Bake crust: Bake the crusts for 5 minutes to set them. Once done, remove from the oven and let cool while preparing the cheesecake filling.
- Prepare cheesecake filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing just until combined to avoid overmixing. Gently stir in the sour cream and then carefully fold in the melted white chocolate to maintain a creamy texture.
- Fill and bake: Spoon the cheesecake batter evenly into each muffin cup over the crusts, filling about ¾ full. Bake in the oven for 16–18 minutes, or until the centers are set but slightly jiggly for a perfect creamy texture.
- Cool and chill: Let the mini cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to fully set and develop flavors.
- Add toppings and serve: Before serving, spoon a small amount of blueberry preserves over each mini cheesecake. Garnish with fresh blueberries and white chocolate curls if desired, for an elegant finishing touch.
Notes
- These mini cheesecakes can be prepared 1–2 days in advance and stored in the refrigerator.
- For a tangier flavor, consider adding a teaspoon of lemon zest to the cheesecake filling.
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Allow cheesecakes to chill thoroughly for best texture and flavor.
