Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1/2 cup blueberry compote
- Fresh blueberries
Instructions:
1. Prepare the crust:
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes and set aside to cool.
2. Make the filling:
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing well. Stir in sour cream until fully incorporated.
- Spoon the filling over the cooled crusts, filling each cup about 3/4 full.
3. Bake:
- Bake for 15-18 minutes, or until the centers are set. Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 2 hours or until completely chilled.
4. Add the topping:
- Spread a layer of blueberry compote on top of each cheesecake. Garnish with fresh blueberries.
5. Serve:
- Carefully remove the mini cheesecakes from the liners before serving.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Total time: ~2 hours 40 minutes
Servings: 12 mini cheesecakes
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