Delight your guests with these gorgeous mini white chocolate cheesecakes, topped with a luscious blueberry sauce.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake:
- 12 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, melted and cooled
For the Blueberry Topping:
- 1 cup fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water
For Garnish:
- Fresh blueberries
- Whipped cream
Instructions:
- Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted white chocolate.
- Spoon the cheesecake mixture over the cooled crusts, filling each liner about ¾ full. Bake for 20-22 minutes or until the centers are set. Let the cheesecakes cool completely, then chill in the refrigerator for at least 2 hours.
- For the blueberry topping, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally until the berries soften. Stir in the cornstarch mixture and cook for another minute until the sauce thickens. Remove from heat and let it cool.
- To assemble, spoon the blueberry sauce over the chilled cheesecakes. Top with a swirl of whipped cream and garnish with fresh blueberries.
Enjoy these stunning mini cheesecakes, perfect for any special occasion!
Tips:
- For a richer flavor, add a pinch of lemon zest to the blueberry topping.
- If you prefer a firmer crust, press the graham cracker mixture more firmly into the liners.
FAQs:
- Can I use frozen blueberries for the topping?
Yes, frozen blueberries work just as well. Just add a few extra minutes to the cooking time for the sauce. - How long do these cheesecakes last?
Store them in an airtight container in the refrigerator for up to 4 days. - Can I make these cheesecakes ahead of time?
Yes, you can prepare and refrigerate them a day before serving. Add the blueberry topping and garnish just before serving. - Can I substitute the white chocolate with dark chocolate?
While dark chocolate can be used, it will change the flavor profile. White chocolate adds a mild sweetness that complements the blueberries well. - Do I need to bake the crust for mini cheesecakes?
Yes, baking the crust helps it firm up and stay in place, creating the perfect base for the cheesecake filling.
These elegant mini cheesecakes, with their smooth white chocolate filling and fresh blueberry topping, make for a delightful dessert that’s sure to impress your guests.