Description
These Mini Blueberry Cheesecakes are deliciously creamy with a buttery Nilla Wafer crust, swirled with sweet blueberry pie filling for a perfect individual dessert. Baked until just set and chilled for hours to achieve the ideal texture, they make a delightful treat for gatherings or special occasions.
Ingredients
Crust
- 4 cups Nilla Wafers
- 2 Tablespoons honey
- ¼ cup salted butter, melted
Filling
- 1⅔ cups powdered sugar
- 1 Tablespoon lemon zest
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 2 Tablespoons fresh lemon juice
- 2 large eggs
- 1¼ cups blueberry pie filling
Optional Garnishes
- Sweetened whipped cream
- Additional blueberry pie filling or fresh blueberries
- Mint sprigs
Instructions
- Prepare and Preheat: Preheat your oven to 325°F and line 18 wells in two muffin pans with aluminum foil cupcake liners to prevent sticking and facilitate easy removal.
- Make the Crust Mixture: In a food processor, pulse the Nilla Wafers until they become fine crumbs. Add honey and melted butter, then pulse until the mixture resembles wet sand, ensuring the crumbs are evenly coated for a firm crust.
- Form Crusts: Using a 1½ tablespoon cookie scoop, place one scoop of the crust mixture into each muffin well. Press firmly to form an even layer on the bottom for a sturdy base.
- Bake Crusts: Bake the crusts in the preheated oven for 8 to 10 minutes until they start turning golden brown. Avoid overbaking to keep them from becoming too hard.
- Cool Crusts: Let the crusts cool completely while you prepare the cheesecake filling to prevent melting the filling when poured in later.
- Flavor the Sugar: In a large bowl, beat powdered sugar and lemon zest together on low speed for 1 to 2 minutes until fragrant, enhancing the cheesecake with a fresh citrus aroma.
- Add Cream Cheese: Incorporate the softened cream cheese and beat for 2 to 3 minutes until the mixture is smooth and creamy, providing a rich base for the filling.
- Mix in Sour Cream and Lemon Juice: Add sour cream and fresh lemon juice, mixing until fully combined to add tanginess and balance the sweetness.
- Add Eggs: Slowly mix in eggs just until combined, being careful not to overbeat to maintain a creamy texture and prevent cracking during baking.
- Fill and Swirl: Spoon the cheesecake filling into each crust-lined well until about ¾ full. Add a tablespoon of blueberry pie filling on top, using a toothpick or butter knife to swirl it gently into the batter for a marbled effect.
- Bake Cheesecakes: Bake in the oven for 17 to 20 minutes until the tops are set but still slightly jiggly in the center. Avoid overbaking to prevent cracking.
- Cool and Chill: Remove from the oven and cool to room temperature. Cover with plastic wrap and refrigerate for 4 to 6 hours to let cheesecakes set fully and develop flavor.
- Serve: Remove plastic wrap and cupcake liners carefully. Garnish with optional whipped cream, extra blueberry filling or fresh blueberries, and mint sprigs if desired before serving.
Notes
- Do not overmix eggs into the filling to avoid cracks upon baking.
- Baking times may vary slightly depending on your oven; watch for slight jiggle in center as a doneness indicator.
- Using aluminum foil liners makes it easier to remove the cheesecakes from the pan.
- Allowing the cheesecakes to chill thoroughly improves texture and flavor.
- Optional garnishes add freshness and visual appeal but can be omitted for simplicity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American