Mini Cheesecakes

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When I had my sweets business, I used to deliver our cheesecakes to a restaurant twice a week to be sold in their dessert case and they always sold out fast.

Mini Cheesecakes are the perfect dessert to bring to a potluck or gathering. Everyone gets their own individual treat, and you can top them with a variety of different toppings. With these cheesecakes I topped them with a blueberry sauce and caramel. I also love them with strawberry sauce .

Why you will love this recipe–

• They are the perfect size for an individual treat
• Gives you the option to add a variety of toppings to suit everyone’s tastes
• They are easier and faster to make then a whole cheesecake

Ingredients you will need–

• 2 cups graham cracker crumbs
• 4 tablespoons of granulated sugar
• 6 tablespoons butter, melted
• 3 blocks of cream cheese, softened
• 3/4 cup of granulated sugar
• 1/3 cup sour cream
• 1 1/2 teaspoons of pure vanilla extract
• 1 1/2 teaspoons of lemon juice
• 3 large eggs, room temperature

Blueberry Sauce

• 2 cups of blueberries
• 1/2 cup of sugar
• 2 teaspoons lemon juice
• 2 Tablespoons cornstarch
• 2 Tablespoons water
• pinch of salt

Equipment needed-

• Mixer
• Jumbo muffin pan
• jumbo muffin liners

How To Make–

Step 1. First pre-heat your oven to 350 degrees, crush your graham crackers using a Ziploc bag and rolling pin, a food processor or a blender. Add the melted butter and sugar to your crumbs and mix until well combined. (It will look like sand)

Step 2. next place a couple of tablespoons into your jumbo muffin cup liners, press down and also a little bit up the sides. Bake in oven for about 6 minutes.

Step 3. Meanwhile, mix your softened cream cheese and sugar until well combined and smooth. Then add the sour cream, lemon juice, and vanilla; mix well. Add the eggs one at a time until well combined but make sure to not overmix.

Step 4. Last you fill your cups with the cream cheese mixture. This filling should fill 12 jumbo muffin cups. Place in the oven and bake for 20 minutes until edges are set and middle is still jiggly. Let rest in the pan for 45 minutes to an hour. Top with your favorite toppings.

Tips-

• Make sure to use room temperature ingredients, makes mixing easier and more evenly.
• Cheesecakes will look wobbly in the middle, and this is okay because they will continue cooking after out of the oven while still in the pan. Do not overbake or the cheesecakes will crack
• These cheesecakes are great topped with fresh fruit and cream, fruit sauces, caramel, chocolate, really the ideas are endless. I have even made a caramel apple topping for fall and they were delicious!

Storage-

• Store the cheesecakes in the refrigerator until ready to eat

For Blueberry Sauce–

Step 1. In a small saucepan combine blueberries, sugar, and lemon juice over medium heat and simmer for about 5 minutes until the berries soften and release their juices.

Step 2. Mix cornstarch with water to create a slurry

Step 3. Break apart some of the berries with a fork and then whisk in cornstarch mixture until the sauce is thick and glossy. Set aside and let cool.