Description
Mini Blueberry Swirl Cheesecake Bites are delightful, bite-sized desserts featuring a creamy cheesecake filling swirled with a fresh blueberry sauce, all resting on a buttery graham cracker crust.
Ingredients
Scale
- 1 cup graham cracker crumbs (or speculoos/biscuit crumbs)
- 3 tablespoons melted butter
- 1 tablespoon sugar
- 250 g cream cheese (softened)
- 1/4 cup (50 g) sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1/3 cup (80 ml) heavy cream
- 1 large egg
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water
- Fresh blueberries (for decoration)
- Mint leaves (for decoration)
Instructions
- Make the blueberry swirl: In a small saucepan, add blueberries, sugar, and lemon juice. Cook over medium heat until blueberries release their juices. Mix cornstarch with water, add to the blueberries, and stir until thickened. Let cool completely, then blend slightly or leave chunky.
- Prepare the crust: Mix graham crumbs, melted butter, and sugar until sandy. Press 1–2 tablespoons into the bottom of a lined muffin tin or mini cheesecake molds. Freeze for 10 minutes while preparing the filling.
- Make the cheesecake filling: Beat cream cheese until smooth. Add sugar, vanilla, lemon juice, and zest. Mix in the egg until just combined. Add heavy cream and mix gently (don’t overbeat).
- Assemble: Pour cheesecake mixture over the crusts. Add 1 teaspoon of blueberry sauce on top of each. Use a toothpick to swirl beautifully.
- Bake: Bake at 150°C (300°F) for 18–22 minutes, until centers are slightly jiggly. Turn off the oven, crack the door, and let cool inside for 20 minutes. Chill in the fridge for at least 3 hours.
- Decorate: Top each mini cheesecake with fresh blueberries and a small mint leaf.
Notes
- For a gluten-free version, use gluten-free graham cracker crumbs.
- These mini cheesecakes can be made a day in advance and stored in the refrigerator.
- Feel free to adjust the sweetness of the blueberry swirl according to your taste.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg