Mini Blueberry Cheesecake

Posted bystephjwomackPosted indessertTags:, , ,

Pre-made graham cracker crust. Four-ingredient cheesecake. Simple blueberry reduction. What could be better?? For real. I had in my brain that cheesecake was hard and then I got the urge to make them tonight and it took 30 minutes in total. Now, if you have the time, home make your crust, but tonight, I was all about easy and they were fantastic.

Ingredients:

For the Cheesecake:

  • 1 block cream cheese, softened
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup sugar

For the Crust:

  • 6 pre-made graham cracker crusts (Keebler brand works great!)

OR

  • 1 sleeve of honey graham crackers, crushed
  • 1/4 cup sugar
  • 1 sticks unsalted butter, melted
  • A pinch of salt

For the Blueberry Reduction:

  • 1 Tbsp cornstarch
  • 3 Tbsp sugar
  • 1/2 cup water
  • 1 cup frozen blueberries
  • 1 tsp lemon juice

Optional Toppings:

  • Fresh strawberries
  • Whipped cream

Directions:

With Pre-made Crust:

  • Preheat the oven to 350*
  • Beat cream cheese, egg, sugar, and vanilla together on medium until smooth
  • Divide evenly among 6 crusts and smooth out top
  • Bake for 15-18 minutes until only center jiggles
  • Let cool to room temperature and then move to refrigerator
  • While cooling, in a small saucepan, whisk together water, sugar, and cornstarch
  • Add in blueberries and lemon juice and cook over medium heat until blueberries begin to burst and sauce thickens
  • Remove from heat and place in refrigerator
  • Drizzle blueberry reduction over cheesecake, add chopped fresh strawberries, and top with whipped cream

Homemade Crust:

  • Preheat oven to 350*
  • Combine all ingredients and mix until crumbly
  • Pack into mini pie shells
  • Bake for 8-10 minutes
  • Let cool completely before filling
  • Beat cream cheese, egg, sugar, and vanilla together on medium until smooth
  • Divide evenly among 6 crusts and smooth out top
  • Bake for 15-18 minutes until only center jiggles
  • Let cool to room temperature and then move to refrigerator
  • While cooling, in a small saucepan, whisk together water, sugar, and cornstarch
  • Add in blueberries and lemon juice and cook over medium heat until blueberries begin to burst and sauce thickens
  • Remove from heat and place in refrigerator
  • Drizzle blueberry reduction over cheesecake, add chopped fresh strawberries, and top with whipped cream

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