• 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tbsp sugar

Cheesecake Batter

  • 1 block cream cheese, room temperature
  • ½ cup sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 pack all-purpose cream, chilled
  • 1 cup blueberries in syrup or fresh blueberries, for toppings (add more if needed)

WATCH: Video on How to Make Mini Blueberry Cheesecakes


  • In a large bowl, combine 2 cups graham cracker crumbs, ½ cup melted butter and 2 tbsp sugar. Mix to combine. Set aside.
  • Line a 12-muffin pan with muffin liners.
  • Divide buttered-graham crumbs evenly into the 12-muffin liners.
  • Press tightly and evenly using the back of a tablespoon. Chill for 30 mins.
  • Meanwhile, beat 1 block of cream cheese and ½ cup sugar. Beat until smooth and creamy.
  • Add 1 tsp vanilla extract, ¼ tsp salt and 2 large eggs. Beat until well blended. Set aside.
  • In a large bowl, whip 1 pack of chilled all-purpose cream. Beat until stiff peaks form.
  • Combine whipped cream mixture with cream cheese batter.
  • Fold it gently to combine. Beat just until blended.
  • Scoop cream cheese mixture onto crumb-lined muffin tray.
  • Bake in a preheated oven at 170 C for about 20 mins.
  • After baking, allow to cool. Then, chill for 4-6 hours.
  • After chilling, top with fresh blueberries or blueberries in syrup.
  • Enjoy!

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