Mini Blueberry Cheesecakes

These mini blueberry cheesecakes are insanely delicious. A chocolate crust, classic cheesecake in the middle with a blueberry topping. It’s the perfect bite.

I can’t get enough of this dessert! It is the type where I could eat the whole batch by myself. Thankfully a have three other people in my house to help me (haha).

I know it looks like there are a ton of steps to make these, but they all are very quick to do. They aren’t hard to make, just have to be done in the correct order. They are worth the effort!

These are perfect for any and every occasion. From fancy events to just because you want to enjoy something sweet. I love to make these for Valentine’s Day, Easter, Mother’s Day and the Fourth of July. They are always a big hit with crowds.

Kitchen Items Needed

• Food Processor (optional)
• Stand Mixer or Hand Mixer
• Muffin Tins and Liners
• Measuring Cups and Spoons
• Mixing Bowls
• Sauce Pan
• Stirring Spoons
• Plastic Wrap

Ingredients

• Chocolate Animal Crackers
• Salted Butter
• Cream Cheese
• Egg
• Sour Cream
• Granulated Sugar
• Vanilla Extract
• Lemon Juice
• Blueberries
• Corn Starch

Instructions

• Preheat the oven to 350 degrees. Line an 18-count muffin tin with cupcake liners and set aside.
• Crush the chocolate animal crackers into a fine pebble/sand like consistency. You can use a food processor or put them in a Ziplock bag and crush them that way too. Melt the butter and stir into the crushed crackers until well combined.
• Evenly distribute the cracker mixture into the cupcake liners. About a tablespoon each. Press is down firmly with the back of a spoon or small metal measuring cup to create the crust into an even layer. Bake for 5 minutes.
• Reduce the oven temperature to 325 degrees.
• Now make the cheesecake layer. Using a hand mixer or stand mixer, beat the softened cream cheese for about a minute. Add in the sour cream and sugar and beat for another minute. Add in the egg, vanilla extract, and the lemon juice. Beat for one more minute so the mixture is nice and smooth and incorporated well.
• Evenly portion out the cheesecake filling over the chocolate crust, about a heaping tablespoon for each one. Smooth out the cheesecake into an even layer fully covering the chocolate crust.
• Bake for 15 minutes.
• While the cheesecakes are baking, make the blueberry topping. Add the fresh blueberries and water to a saucepan. Cook over medium-low heat until you notice the blueberries start to breakdown and release some of their juices. Stir occasionally. This will take about 5 minutes.
• While the blueberries are cooking down, mix together the cornstarch, 1 tablespoon of water, and the lemon juice. Stir until no more lumps.
• After the 5 minutes of cooking the blueberries, stir in the sugar, then the cornstarch slurry, stirring constantly. Once the mixture has thickened and starts to bubble, remove from the heat. Transfer to a bowl to cool down. Once cooled off for about 5 minutes, cover with plastic wrap and put in the fridge to cool for a couple of hours.
• Cover the cheesecakes with plastic wrap as well and put in the fridge for a couple hours as well to chill.
• After about 2 hours, top the cheesecakes with the blueberry topping. Serve or put back in the fridge and store in an airtight container.