Ingredients
Scale
- 1 cup crushed graham crackers or biscuits
- 3 tbsp melted butter
- 2 tbsp sugar (optional)
- 12 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/4 cup sugar (for topping)
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Preheat the oven to 325°F (160°C) and prepare a muffin tin with paper liners.
- Combine crushed biscuits, melted butter, and optional sugar, then press the mixture into the bottom of each liner.
- Beat the softened cream cheese until smooth, then blend in the granulated sugar, eggs, and vanilla extract until well combined.
- Pour the cream cheese mixture over the prepared crust in each muffin liner.
- Bake for 15–18 minutes, until the centers are slightly set.
- Allow the cheesecakes to cool completely, then refrigerate them for 2–3 hours to set.
- In a saucepan, combine blueberries, sugar, and lemon juice and cook until the blueberries are soft.
- Stir in the cornstarch mixed with water, cooking until the mixture thickens, then let it cool.
- Before serving, spoon the blueberry topping over each cheesecake bite.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, consider adding a pinch of salt to the crust mixture.
These cheesecakes can be made a day in advance for convenience before serving.
- Prep Time: 20 minutes
- Cook Time: 158 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 210
- Sugar: 11g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg