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Mini White Chocolate Blueberry Cheesecakes

Mini White Chocolate Blueberry Cheesecakes

  • Author: Mary
  • Total Time: 4 hours 40 minutes
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free

Description

Mini White Chocolate Blueberry Cheesecakes are bite-sized, creamy desserts blending luscious white chocolate with fresh blueberries, set atop a crunchy graham cracker crust. Perfectly portioned and easy to make, these cheesecakes offer a rich, sweet, and fresh flavor ideal for any occasion.

Ingredients

Scale

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Filling Ingredients

  • 16 oz full-fat cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz white chocolate, melted
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: Crush graham crackers finely, then mix with melted butter and sugar. Press the mixture firmly into the bottoms of a mini muffin or cupcake pan lined with paper liners to create a sturdy base for each cheesecake.
  2. Melt the White Chocolate: Gently melt the white chocolate over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Set aside to cool slightly.
  3. Mix the Filling: Beat softened cream cheese and sugar until smooth and creamy. Gradually add eggs one at a time, then vanilla extract, and finally the melted white chocolate, mixing carefully to avoid incorporating too much air. Fold in fresh blueberries evenly.
  4. Fill and Bake: Pour the filling into the prepared crusts, about three-quarters full. Bake at 325°F (163°C) for 18-22 minutes until the edges are set and the center is still slightly jiggly.
  5. Cool and Chill: Allow cheesecakes to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up and develop flavors.

Notes

  • Use room temperature ingredients for a smooth batter and to prevent lumps.
  • Do not overmix the batter to avoid cracks during baking.
  • Use fresh blueberries only, as frozen berries can release excess liquid.
  • Line your pan with paper liners or silicone molds for easy removal.
  • Allow cheesecakes to cool slowly to prevent cracking.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 180
  • Sugar: 14g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: mini cheesecake, white chocolate, blueberry dessert, bite-sized cheesecake, berry desserts, creamy cheesecake, party desserts

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Find it online: https://marysplate.com/mini-white-chocolate-blueberry-cheesecakes/