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Mini Blueberry Swirl Cheesecakes

Creamy, individual-sized cheesecakes with a tangy graham cracker crust and a vibrant, homemade blueberry swirl. Perfectly portioned and easy to make.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted butter melted
  • 1 tbsp sugar
Blueberry Swirl
  • 1 cup blueberries fresh or frozen
  • 2 tbsp sugar
  • 1 tsp cornstarch mixed with 1 tsp water
Filling
  • 16 oz cream cheese softened, brick style
  • 0.5 cup sugar
  • 0.5 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 2 eggs large, room temperature

Equipment

  • Muffin tin
  • Paper liners
  • Electric Mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
  2. Simmer blueberries, 2 tbsp sugar, and lemon juice in a saucepan. Mash berries. Stir in cornstarch slurry and cook until thickened. Cool completely.
  3. Mix graham crumbs, melted butter, and 1 tbsp sugar. Press firmly into the bottom of each liner. Bake for 5 minutes.
  4. Beat softened cream cheese and 1/2 cup sugar until smooth. Mix in sour cream and vanilla.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  6. Pour batter over crusts. Add a dot of blueberry sauce on top and swirl with a toothpick.
  7. Bake 15-18 minutes until centers are slightly jiggly. Cool in pan, then refrigerate for at least 3 hours.

Notes

Ensure ingredients are at room temperature to avoid lumps. Chill thoroughly before removing wrappers.