Description
Individual White Chocolate Blueberry Mini Cheesecakes are perfect two bite treats that are perfect for summer or parties!
Ingredients
Units
Scale
Instructions
- Preheat oven to 375.
- 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.
- In large bowl, whisk together the cream cheese, egg, vanilla, 3 Tablespoon sugar, and melted white chocolate until smooth. Set aside.
- 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.
- 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.
- Bake for 15 minutes. Remove from oven and allow the cheesecakes to cool. Place in fridge for at least one hour to finish chilling.
- 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.