Say you’re in the mood for cheesecake but there’s no time (or no patience) to bake a full-on, full-size cheesecake and then wait for it to chill completely before to serve it. You want to eat cheesecake and you want it NOW!

Well, then, please allow me to introduce you to your new best friends: Mini Blueberry Cheesecakes.

These little guys will be ready for you in less than 4 hours. Okay, technically, that’s not exactly what we could call NOW, but still… Deliciously smooth, velvety, creamy, tangy cheesecake, made entirely from scratch, ready in less than 4 hours?

I say that’s pretty darn good!

What’s best is they are SUPER easy to prepare. To make the crust, all you need to do is mix some graham cracker crumbs, sugar and melted butter and then press that down into paper line muffin cups. And if you wanted to save even more time, you could very well use round sandwich-type cookies, such as golden Oreos for instance, in lieu of that graham cracker crust.

But being a huge fan of graham crackers myself, I wouldn’t dream of making that substitution. Especially since it only takes seconds to make.

Then to make the cheese filling, you simply mix all the ingredients together in a food processor. No need to get the ingredients out of the fridge hours in advance, either! You can use every single of them straight out of the ice box!

  • 1 cup (125g | 4.4oz) graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/4 cup (60g | 2.1oz) melted butter
  • 2- (227g | 8oz) packages full fat cream cheese
  • 3/4 cup (150g | 5.25oz) granulated sugar
  • 1/2 cup (115g | 4oz) 14% fat sour cream
  • 1/4 cup (60ml) heavy cream
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 1/2 tsp pure lemon extract
  • 2 large eggs
  • 2 tbsp corn starch
  • 6-8 tbsp blueberry jam (store-bought or homemade), plus more to serve

  1. Preheat oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and sugar and then pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups and then, with a small glass or flat object that's roughly the same size as the bottom of the muffin cup, press the mixture down firmly to form a crust. Set aside.
  2. Combine all the ingredients for the cheese filling, except for the blueberry jam, in the bowl of your food processor and process until the mixture is super smooth and creamy and completely lump free, about 2 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
  3. Divide this mixture equally between the prepared muffin cups, filling each cup pretty much all the way to the top.
  4. Make a small well in the center of each cake with a spoon and drop about a teaspoon of blueberry jam over each cake. Then, with the help of a wooden skewer, delicately mix the blueberry jam into the cheese filling, making little swirls as you go. Do not go all the way to the bottom with that skewer or you might end up damaging the crust.
  5. Bake for 20 minutes, or until the tops start to get slightly colored, edges start to set but centers remain a little jiggly. Do not overbake, otherwise your cakes will be dry. Remove from oven and allow to cool 1 hour, then cover loosely with plastic wrap and refrigerate for at least 2 hours before serving.
  6. Serve chilled, topped with an extra spoonful of blueberry jam.
  7. Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

For The Full Instructions, Please Visit The Full Recipes: eviltwin.kitchen


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