Mini Blueberry Cheesecakes
From the cookbook, Skinnytaste Simple. Loaded with blueberries, these Mini Blueberry Cheesecakes are just the right size for a bite of something sweet! Makes 8.
Ingredients
- ½ cup blueberries
- 4 Tbsp sugar
- 1 8 oz block ⅓ less fat cream cheese, room temp
- ¼ cup light sour cream or plain low-fat yogurt, at room temp
- 1 large egg at room temp
- 2 oz graham crackers, 4 whole graham crackers
- 2 Tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350. Line 8 cups of a muffin tin with paper liners and spray evenly with cooking spray.
- In a small saucepan, combine the blueberries and 1 tablespoon of the sugar. Cook over medium heat, stirring constantly and gently smashing the berries, until slightly reduced and thickened, 4-5 minutes. Remove from the heat and set aside.
- In a large bowl, with an electric mixer, beat together the cream cheese, sour cream, egg, and remaining 3 tablespoons of sugar on medium-high speed until thoroughly combined and smooth, about 30 seconds.
- Place the graham crackers in a zip-top plastic bag and seal. Use a rolling pin to crush into fine crumbs. Transfer to a small bowl, add the melted butter, and stir to combine.
- Scoop 1 ½ tablespoons of the crumb mixture into each muffin cup, pressing down to create a layer of crust. Divide the cheesecake batter evenly among the cups, dolloping slightly less than 3 tablespoons in each, then smooth the tops with a spoon. Top each with a heaping teaspoon of the blueberry sauce, and using a toothpick or skewer, swirl the blueberry topping into the batter.
- Bake the cheesecakes until they are set but still slightly jiggly, 20-24 minutes, rotating the pan front to back halfway through. Place the pan on a wire rack to cool for about 1 hour, then refrigerate for 2 hours before serving.
Nutrition Facts
Calories: 97kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 58mg, Potassium: 29mg, Fiber: 0.5g, Sugar: 9g, Vitamin A: 127IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 0.4mg