Individual White Chocolate Blueberry Mini Cheesecakes are perfect two bite treats that are perfect for summer or parties!

White Chocolate Blueberry Mini Cheesecakes

A whole weekend alone with me and Huck hasn’t happened in a long time. Nearly a year – since Ben and I got married and he was away working for the first three weeks of our marriage. Yesh, that was really sucky and thankfully a long time ago. But when the boys, or man, husband, guy is away Mom and Pupper will play. Or more accurately he will take up ⅔ of the bed, diligently wait on me to drop any minuscule amount of crumbs – like of these mini cheesecakes – so he can leap into the kitchen and hoover them up – he is my own personal furry Swiffer – and he will SIT ON ME when I am trying to relax my back, and am laying prone on the floor.

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Yeah, I said SIT ON ME. #dogsarejerks

So guess what I did last week – Signed up for my first 5k! Finally.

As the story goes, I hurt my back about 6 years ago doing things like this. Yeah, I did that. And then I hurt myself. I also kinda put a throwing axe into my shin, too. But whatever, that’s not the point. My back has been in a constant state of Ouchieeeee since then and it had put the kibosh on the running ever since. Countless times I have started and stopped running, mainly because the discs had decided to discombobulate themselves again in protest and I gave up on ever being able to run three measley miles again in my life. And then LivingSocial came along with a deal I couldn’t refuse… so before I had the chance to chicken out, I signed up.

White Chocolate Blueberry Mini Cheesecakes

Here I am officially signed up to run my first 5K in mid-October and I’ve got two training runs under my belt. Now, I do 2-a-days at the gym twice a week (I do a lot of strength training and low impact cardio) , and work out a couple other days on top of that, yada yada yada. There is nothing quite like running two miles and feeling like you’re. going. to. DIE! My back has yet to go into full on protest and make me collapse in a heap, so I do my therapy and decompress my spine whilst laying on the floor, thus becoming a perfect target for a dog with an itchy butt and a mom with two hands who has clearly nothing better to do whilst on said floor. Well, if your dog’s hips need scratching apparently – I’m your gal. Huck came over, pointed his butt in my direction and then full on 90 pounds of dead labradork weight – plopped down on my stomach. JERK!

White Chocolate Blueberry Mini Cheesecakes

Happy as a dog with an itchy bum. Good thing he’s cute. But, he’s still a jerk.
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Close-up of White Chocolate Blueberry Mini Cheesecakes

White Chocolate Blueberry Mini Cheesecakes

  • Author: Country Cleaver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Individual White Chocolate Blueberry Mini Cheesecakes are perfect two bite treats that are perfect for summer or parties!

Ingredients

Scale
  • 8 ounces Cream cheese, softened
  • 1 Egg
  • 1 tsp Vanilla
  • 1/3 cup Sugar, divided
  • 6 oz White Chocolate, melted
  • 1 cup Blueberries, pureed
  • 1 package Graham Crackers, crushed
  • 3 Tbsp Butter, melted

Instructions

  1. Preheat oven to 375.
  2. In a small bowl combine crushed graham crackers and butter until combined. Press into the bottom of a mini cheesecake tin, covering the bottom of each cup.
  3. In large bowl, whisk together the cream cheese, egg, vanilla, 3 Tablespoon sugar, and melted white chocolate until smooth. Set aside.
  4. In a small sauce pan combine one cup of pureed blueberries, and remaining sugar. Bring to a boil over medium heat and stir until the blueberry sauce begins to thicken. Remove from heat and let cool slightly.
  5. Spoon cheesecake mixture into the cups of each mini-cheesecake tin. Dollop a small amount of cooled blueberry puree on top of the cheesecake mixture and using a chop stick gently stir and swirl the blueberry and cheesecake together. Repeat with all of the cheesecake cups.
  6. Bake for 15 minutes. Remove from oven and allow the cheesecakes to cool. Place in fridge for at least one hour to finish chilling.
  7. Remove from mini-cheesecake molds by sticking a spoon into the bottom of the tin and lifting out the cheesecakes. Serve with additional blueberry sauce if desired.