Description
Baked mini cheesecakes on a buttery graham cracker crust with a creamy vanilla filling and a gorgeous fresh blueberry lemon swirl baked right into the top.
Ingredients
Crust
1 cup graham cracker crumbs (about 8 full sheets)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling
16 oz (two 8-oz bricks) full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
Blueberry Swirl Sauce
1 cup fresh blueberries (frozen: thaw and drain first)
1 tbsp fresh lemon juice
Instructions
1. Preheat oven to 325°F. Line muffin tin with paper liners and spray with nonstick spray. Mix graham cracker crumbs, sugar, and melted butter until combined. Press 1.5 tbsp firmly into each liner with the bottom of a shot glass.
2. Combine blueberries and lemon juice in a small saucepan over medium heat. Stir gently for 4-5 minutes until berries soften and release deep purple juices. Mash roughly with a fork into a chunky sauce. Cool completely before using.
3. Beat softened cream cheese and sugar on medium speed until smooth, about 2 minutes. Add eggs one at a time on low speed after each addition. Stir in vanilla. Batter should look smooth, glossy, and pourable.
4. Fill each crust cup 3/4 full with cheesecake batter. Drop small spoonfuls of cooled blueberry sauce on top. Swirl gently with a toothpick in 3-4 S-shaped strokes. Tap pan firmly on counter 3-4 times to pop trapped air bubbles.
5. Bake 20-25 minutes until edges are set and centers have a slight jiggle. Cool in pan 15 minutes. Transfer to wire rack to cool completely. Refrigerate at least 2 hours before serving.
Notes
Both cream cheese and eggs must reach room temperature before mixing — cold ingredients create lumps.
Mix the filling on low speed to avoid trapping excess air that causes cracks.
Cool the blueberry sauce completely before swirling — hot sauce partially cooks the batter surface.
Do not overbake — centers should still jiggle slightly when you remove the pan from the oven.
Refrigerate overnight for the deepest flavor and cleanest, firmest texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American