Introduction
Mini blueberry cheesecakes offer a delightful bite-sized treat that’s perfect for any occasion. With a creamy filling and a crisp graham cracker crust topped with luscious blueberry pie filling, these cheesecakes are sure to impress. Easy to prepare and perfect for make-ahead gatherings, they are as delicious as they are visually appealing, making them a fantastic dessert choice.
Detailed Ingredients with measures
For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup whipped topping (such as Cool Whip)
For the topping:
1 cup blueberry pie filling
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours and 20 minutes (including chilling)
Yield: 12 mini cheesecakes
Directions
1. Prepare the crust:
– Line a muffin tin with cupcake liners.
– In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
– Spoon about 1-2 tablespoons of the mixture into each liner and press down firmly to form the crust.
– Refrigerate the crusts for about 20 minutes to set.
2. Prepare the filling:
– In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
– Add fresh lemon juice and lemon zest, mixing until fully incorporated.
– Gently fold in the whipped topping until the mixture is light and fluffy.
3. Assemble the cheesecakes:
– Remove the muffin tin from the refrigerator.
– Spoon or pipe the filling evenly over each crust, smoothing the tops as needed.
– Top each cheesecake with a generous spoonful of blueberry pie filling, spreading it slightly to cover the surface.
4. Chill and serve:
– Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecakes to set.
– When ready to serve, carefully remove the cupcake liners and arrange the mini cheesecakes on a serving plate.
Make Ahead, Storing, and Freezing
– Make Ahead: These mini cheesecakes can be prepared a day or two in advance and kept refrigerated until ready to serve.
– Store: Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
– Freeze: To freeze, let the cheesecakes set completely in the refrigerator first, then wrap each one individually in plastic wrap and place in a freezer container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Substitutions and Variations
– Fresh Blueberries: Replace the blueberry pie filling with 1 cup of fresh blueberries tossed with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Let them sit for 15 minutes until juicy before topping the cheesecakes.
– Different Pie Fillings: Swap the blueberry pie filling with strawberry, cherry, or raspberry pie filling for a different flavor combination.
– Citrus Variations: Use the same amount of orange or lime juice and zest instead of lemon for a different citrus flavor.
Detailed Directions and Instructions
Prepare the crust:
– Line a muffin tin with cupcake liners.
– In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
– Spoon about 1-2 tablespoons of the mixture into each liner and press down firmly to form the crust.
– Refrigerate the crusts for about 20 minutes to set.
Prepare the filling:
– In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
– Add fresh lemon juice and lemon zest, mixing until fully incorporated.
– Gently fold in the whipped topping until the mixture is light and fluffy.
Assemble the cheesecakes:
– Remove the muffin tin from the refrigerator.
– Spoon or pipe the filling evenly over each crust, smoothing the tops as needed.
– Top each cheesecake with a generous spoonful of blueberry pie filling, spreading it slightly to cover the surface.
Chill and serve:
– Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecakes to set.
– When ready to serve, carefully remove the cupcake liners and arrange the mini cheesecakes on a serving plate.
Notes
Make Ahead:
These mini cheesecakes can be prepared a day or two in advance and kept refrigerated until ready to serve.
Store:
Store the cheesecakes in an airtight container in the refrigerator for up to 3 days.
Freeze:
To freeze, let the cheesecakes set completely in the refrigerator first, then wrap each one individually in plastic wrap and place in a freezer container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Substitutions and Variations:
Replace the blueberry pie filling with 1 cup of fresh blueberries tossed with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Let them sit for 15 minutes until juicy before topping the cheesecakes.
Swap the blueberry pie filling with strawberry, cherry, or raspberry pie filling for a different flavor combination.
Use the same amount of orange or lime juice and zest instead of lemon for a different citrus flavor.
Cook techniques
Preparing the Crust
When preparing the crust, it’s important to achieve the right texture. Mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. This ensures that when pressed into the muffin tins, it holds its shape while remaining crumbly enough to be delicious.
Mixing the Filling
To create a smooth filling, beat the softened cream cheese and powdered sugar thoroughly until creamy. This process aerates the mixture, making it lighter. Adding the lemon juice and zest afterward enhances the flavor profile and should be mixed in until fully incorporated for a balanced taste.
Folding in Whipped Topping
When you fold in the whipped topping, use a gentle hand to maintain the airy texture. This step is crucial for achieving a light and fluffy filling while ensuring that the volume is not lost in the process.
Chilling the Cheesecakes
Allowing the cheesecakes to chill in the refrigerator is vital for the filling to set properly. Covering the muffin tin with plastic wrap ensures that no odors from the fridge affect the flavor and that the cheesecakes stay moist.
FAQ
Can I use a different type of crust?
Yes, you can swap the graham cracker crumbs for other types of cookies, such as Oreos or digestive biscuits, for a different flavor and texture.
How long do the cheesecakes need to chill?
It is recommended to chill the mini cheesecakes for at least 4 hours, but overnight is the best option for optimal firmness.
Can I make these mini cheesecakes gluten-free?
Absolutely! Use gluten-free graham crackers or alternative cookie options that are gluten-free for the crust.
What can I use instead of whipped topping?
You can substitute whipped topping with homemade whipped cream. Just ensure it’s whipped to soft peaks before gently folding it into the filling.
How can I adjust the sweetness of the filling?
If you prefer a less sweet filling, you can reduce the amount of powdered sugar used in the recipe, adjusting it to your taste while keeping in mind that it may slightly alter the texture.
Conclusion
These mini cheesecakes offer a delightful blend of creamy filling and a delicious crust, making them the perfect dessert for any occasion. With the quick preparation and the ability to customize with different toppings, they are sure to impress your guests and satisfy your sweet tooth. Enjoy them chilled for a refreshing treat that’s easy to prepare in advance.
More recipes suggestions and combination
Fresh Blueberry Variation
Replace the blueberry pie filling with fresh berries tossed in sugar and lemon juice for a lighter, fruity option.
Strawberry Swirl Cheesecakes
Use strawberry pie filling instead of blueberry for a sweet twist that adds a vibrant color and flavor.
Lemon Meringue Delight
Top the cheesecakes with lemon curd and a dollop of meringue for a citrusy, airy dessert.
Chocolate Hazelnut Cheesecake
Incorporate some chocolate hazelnut spread into the filling for a rich, indulgent variation.
Raspberry Almond Cheesecakes
Substitute raspberry pie filling and add a touch of almond extract to the filling for a delicious combination.
Key Lime Mini Cheesecakes
Change the lemon juice and zest to key lime juice and zest for a tropical-inspired treat.
