Mini Cheesecakes

mini-cheesecake-1Since my father passed away earlier in December, this Christmas was bittersweet. I think my cooking and baking has reflected my sadness. So these mini blueberry cheesecakes I made weren’t given the usual attention and detail that I normally like to give my recipes that I post. So I apologize if the pictures aren’t as appealing as the mini cheesecakes really are.

 CRUST INGREDIENTS:

  • 6 graham cracker sheets
  • 1/4 cup sugar
  • 1/2 stick of melted butter

FILLING INGREDIENTS:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup powdered (confectioners) sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon fresh lemon juice

TOPPING INGREDIENTS:

  • 1 cup fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

DIRECTIONS:

To make the crust:

  1. Using a food processor, pulse the graham crackers until they are crumbs.
  2. Add sugar and melted butter and pulse until well combined.
  3. Press 1-2 tablespoons into the bottom of your cupcake liners.mini-cheesecake-2

 

To make the filling:

  1. Using an electric hand mixer, combine cream cheese and powdered sugar until smooth
  2. Add heavy whipping cream, vanilla and almond extract, and lemon juice. Mix on high for 2-3 minutes until thickened. Pour filling over crusts to the rim of each cupcake liner.
  3. Cover with cling wrap and refrigerate at least 2 hours. I made mine the night before, so it was refrigerated for 12 hours.mini-cheesecake-3

To make the topping:

  1. Combine the blueberries, sugar, butter, cornstarch, vanilla extract and lemon juice into a small saucepan.
  2. Cook over medium high heat for about five minutes.  Stir frequently until the blueberries breakdown and the sauce thickens.
  3. Let cool down and refrigerate until you are ready to serve.

Are you ready to serve? Let’s go:

  1. Carefully remove the mini cheesecakes from the cupcake liners.
  2. Arrange on a platter and spoon the blueberry sauce over the top of each mini cheesecake.mini-cheesecake-4

 

This recipe yields 12 mini cheesecakes. Double the recipe if you have a larger crowd to feed. You can substitute any berry for the topping. I just like blueberries the most.

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52 thoughts on “Mini Cheesecakes

  1. I think your Christmas was like mine Joann. Do hope some lovely memories helped you in this sad occasion. We talked about the funny things my mum used to do and that helped a little. Not the same though is it. Let’s hope for a happier 2017.

    Liked by 2 people

    • For Christmas, I made my dad’s favorite prime rib, and without realizing it set a place for him at the dining table. It’s going take time to get used to not having him around. Thanks for your kind words as always, Sue. Hope the new year brings you much happiness to melt the sorrows of last year.

      Liked by 1 person

  2. I am so sorry about your loss! I lost my dad in April, and so far this year has been very emotionally trying, especially every holiday and family occasion. Making his favorite foods is a comfort, as I hope it will be for you. I send you many blessings and I wish you strength!

    Liked by 2 people

  3. Pingback: Mini Cheesecakes – endlesslove

  4. That’s so sad that your dad passed Joann.😪 But to cheer you up the mini cheesecakes that you made still look really-really good!! My sister actually just made very similar ones about a week ago and they turned out fantastic!

    Liked by 3 people

  5. Love the idea of using cake tins and as I have only recently discovered what Graham Crackers really are ( the same) as what we call digestives … I am now looking at recipes differently…lol..crackers to us Brits are savory 🙂

    Liked by 2 people

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