After sitting down all day at work and looking at a computer, sometimes it’s hard to find the motivation to write a blog post. My brain doesn’t want to focus anymore, and it’s even harder when the weather is beautiful and I can hear little puppies playing outside. Fortunately, in this case, I don’t have to say much because the recipe is pretty straightforward.
As evident by the ingredient list below, these cheesecakes are very simple. Unlike a full-sized cheesecake, which can be a bit overwhelming, mini cheesecakes come together incredibly fast and you don’t have to worry about the top cracking or putting it in a water bath.
There are two options for the crust: graham cracker and vanilla wafer. The graham cracker crust contains two ingredients – pretty easy right? But the vanilla wafer crust is even simpler – just put a vanilla wafer in the cupcake liner!
Make sure to not over fill the cupcake liners -- only fill about 2/3 way full.When you pull the cheesecakes out of the oven post-baking they will begin to sink in the middle almost immediately. But that’s okay! The sunken center is a good cavity to hold your homemade blueberry sauce! Because what's cheesecake without blueberry sauce?!
The perfect cheesecake blueberry sauce is the same blueberry sauce I use with pancakes and ice cream. It's very easy to make and you can use fresh or frozen blueberries!
And of course, I only use Challenge cream cheese and butter in the recipe. Challenge dairy is fairly new to Indiana, and I'm so glad I discovered it. Their products are hormone free and made with real cream. You can really taste the difference! Before baking with Challenge, I just bought whatever was on sale. But after tasting the difference and the quality, I won't bake with any other brand!
Mini Blueberry Cheesecakes
Yield: Makes about 16 mini cheesecakes
For the crust
- 1 cup graham cracker crumbs
- 3 Tablespoons Challenge butter, melted
- 16 Vanilla Wafer cookies
- 2 packages Challenge cream cheese
- 3/4 cup white sugar (151 grams)
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup sugar (100 grams)
- 2 and 1/2 teaspoons cornstarch
- 1/2 cup water
- 2 cups blueberries
- 1 tablespoon lemon juice
For the crust
- Preheat your oven to 340 degrees Fahrenheit. Put liners in cupcake pan; set aside.
- Combine graham cracker crumbs with melted butter. Distribute evenly amongst liners and press down.
- Or if you plan to use vanilla wafers, place one wafer face-up inside each of the liners.
- In medium bowl, beat cream cheese until smooth and fluffy.
- Add sugar and beat until smooth. Add eggs and vanilla and beat until combined.
- Scoop cheesecake batter into cupcake liners 2/3 full.
- Bake for 25-30 minutes.
- Remove from oven and let cool at room temperature before transferring to refrigerator.
- Mix sugar and cornstarch in saucepan.
- Stir in water and add blueberries.
- Place saucepan on stove-top and set burner heat on medium high.
- Bring mixture to boil and let simmer for 3 minutes.
- Remove sauce from heat.
- Add spoonful to top of each cheesecake and serve.