Recipe: Tasty Mini Cheesecake with Blueberry Sauce

Mini Cheesecake with Blueberry Sauce. This Cheesecake recipe shows up for all I was thinking of making three mini cheesecakes for different toppings and/or for freezing a few. These Mini Lemon Blueberry Cheesecakes feature an easy homemade graham cracker crust, smooth and creamy lemon cheesecake filling, and a blueberry swirl! You can even leave off the blueberry swirl for a regular mini lemon cheesecake or swap out the blueberries with your favorite berry!

A graham cracker crust, a thick and creamy sweet cheesecake, topped with a homemade blueberry sauce made from fresh blueberries. Since blueberries are pleasantly sweet, no added sugar is needed for the sauce. You can also make the mini cheesecakes with apricots, raspberries or plums. You can have Mini Cheesecake with Blueberry Sauce using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mini Cheesecake with Blueberry Sauce

1. You need 1/3 Cup of Gram Cracker Crumbs.
2. It's 1 Tbsp of Melted Butter.
3. You need 1 Pkg (8 oz) of Cream Cheese, Soften).
4. Prepare 1/4 Cup of White Sugar.
5. Prepare 1 of Egg.
6. You need 1/2 tsp of Vanilla Extract.

The latter taste especially good as a sauce with a little cinnamon! Mini Cheesecakes made with gluten-free Graham crackers crust, silky cream cheese and sour cream filling, and blueberry sauce are baked in muffin pan. This recipe for keto blueberry cheesecake is made with an almond flour crust, no bake sugar free cheesecake filling and topped with a homemade blueberry sauce. These mini blueberry cheesecakes are the perfect low carb treat for spring and summer parties, potlucks and barbecues.

Mini Cheesecake with Blueberry Sauce instructions

1. Preheat 325, line 6 miffin cup with paper.
2. Mix Graham Cracker and butter well, spoon in to muffin cups, press down with a shot glass.
3. Bake for 5 min, remove, keep oven on.
4. Beat cream cheese until fluffy, beat in sugar (abput 5 minute total) add egg and vanilla extract mix well.
5. Spoon in mixture evenly, also to the rim. Bake for 25 min.
6. Cool in pan completely before removing to chill in fridge. Serve with homemaker blueberry sauce.

And bonus, this Blueberry Cheesecake boasts a vanilla wafer crust! I have always used vanilla wafers in my mini cheesecakes but for some reason Place chilled cheesecake with Blueberry Sauce on a baking pan and place, uncovered, in the freezer. Remove from the freezer then wrap. Combine blueberries, sugar, corn starch, and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing Recipe for mini Cheesecakes is originally from a friend in Texas.

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