Ingredients
Blueberry Reduction
- 1 pint blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice (15 mL)
Crust
- 16 Graham Crackers (more if you’d like a thicker crust)
- 1/2 cup pecans (35 g, toasted)
- 4 tbsp unsalted butter (56 g, melted)
- 1/4 cup sugar (24 g)
Filling
- 16 oz cream cheese (Two 8 oz packages, room temperature, 454 g)
- 1/4 tsp salt
- 1 cup sugar (200 g)
- 1 tsp vanilla extract (5 mL)
- 2 large eggs (room temperature)
- 2 egg yolks
- 1/3 cup sour cream
Toppings
- Whipped cream for garnish
- Fresh blueberries for garnish
Instructions
- Prepare the Blueberry Reduction: In a blender or food processor, combine the blueberries, sugar, and lemon juice and blend until smooth. Transfer the mixture to a small saucepan and bring to a boil over medium heat. Reduce to a simmer, stirring occasionally, and cook until the liquid is reduced by about half, approximately 10 minutes. Remove from heat and transfer to a bowl to chill.
- Preheat and Prepare Tins: Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners to prepare for baking the crust.
- Make the Crust: In a food processor, pulse the graham crackers and toasted pecans until broken into small pieces. Add the sugar and pulse until mixed. Gradually pour in the melted butter while pulsing, then remove the blades and stir with a spatula to ensure the butter is evenly incorporated.
- Form and Bake the Crust: Using a tablespoon, scoop the crust mixture into each lined cupcake tin. Press it down firmly into a flat, compact layer using a shot glass or a small flat tool. Bake for about 8 minutes or until fragrant and slightly golden. Remove from oven and set aside.
- Prepare the Cheesecake Filling: In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium speed until smooth and creamy. Add the sugar and salt, mixing until fully incorporated and creamy. Scrape the sides of the bowl and mix again to ensure an even texture.
- Add Wet Ingredients: Mix in the sour cream and vanilla extract thoroughly. Then add the eggs and egg yolks one at a time, mixing well after each addition. Add about 1/3 cup of the blueberry reduction into the filling and mix until completely smooth.
- Fill the Tins: Use an ice cream scoop or large spoon to transfer the cheesecake filling to the cupcake tins, filling each about three-quarters full.
- Bake the Mini Cheesecakes: Bake at 350°F (175°C) for 18-20 minutes, until the edges are set and the centers have puffed. Once finished, turn off the oven but leave the door closed. Allow the cheesecakes to rest inside for another 20 minutes to gently finish baking and prevent cracking.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature. You can enjoy them warm or transfer to the fridge to chill.
- Finish with Blueberry Reduction & Garnish: Strain the remaining blueberry reduction to remove any solids and spoon it over the cooled cheesecakes. Top each cheesecake with dollops of whipped cream and fresh blueberries for a beautiful finish.
Notes
- Ensure the cream cheese and eggs are at room temperature to prevent lumps in the batter.
- Press the crust mixture firmly to avoid crumbly bases.
- Let the cheesecakes rest in the turned-off oven to avoid cracking and achieve a creamy texture.
- You can prepare the blueberry reduction in advance and refrigerate it before use.
- Whipped cream should only be added to cooled cheesecakes to prevent melting.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
