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Mini White Chocolate Blueberry Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 75 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 24 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightful mini white chocolate blueberry cheesecakes with a buttery graham cracker crust, creamy white chocolate-infused filling, and bursts of fresh blueberries. Perfectly portioned for easy serving and great for gatherings or a sweet treat anytime.

Ingredients

Units Scale

Crust

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

Filling

  • 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 the graham crackers finely until you have a sandy texture. Mix them thoroughly with the melted unsalted butter and sugar. Press this mixture firmly into the bottoms of a mini muffin or cupcake pan lined with paper liners, creating a sturdy, even base for each cheesecake mini.
  2. Melt the White Chocolate: Gently melt the white chocolate by placing it over a double boiler or heating in short bursts in the microwave. Stir frequently to prevent burning. Once melted, set aside and allow it to cool slightly before incorporation.
  3. Mix the Filling: In a mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Gradually add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract followed by the melted white chocolate, mixing carefully to avoid introducing too much air. Finally, fold in the fresh blueberries evenly throughout the batter.
  4. Fill and Bake: Pour the cheesecake filling into the prepared graham cracker crusts, filling each about three-quarters full. Place the pan in a preheated oven at 325°F (163°C) and bake for 18-22 minutes, or until the edges are set but the center remains slightly jiggly.
  5. Cool and Chill: Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecakes to firm up and develop their full flavor.

Notes

  • Ensure cream cheese is softened to avoid lumps in the batter.
  • Do not overbake to ensure a creamy texture; center should remain slightly jiggly.
  • Use fresh blueberries for the best flavor; frozen berries may add extra moisture.
  • Paper liners prevent sticking and make it easier to remove the mini cheesecakes.
  • For an added touch, garnish with extra blueberries or white chocolate shavings before serving.

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