These creamy Mini Blueberry-Swirled Cheesecakes are easy to make and are perfect for taking along because they’re already portioned, stable enough for transporting and everyone loves them.
A little while ago, I was invited to a baby shower and the mother of the baby bakes the most beautiful cakes. She knew she was having a boy and everything was decorated in blue. I was a little stressed out thinking about what I should bake to bring along because I wanted to make something really special for her.
Cheesecake Cupcakes are always a good idea and are my go-to dessert when I am contributing to a party. Blueberry Cheesecakes for a baby shower? Yes! If you want pink swirls, I’m sure you can substitute strawberries or raspberries for the blueberries.
These fruity Mini Blueberry-Swirled Cheesecakes were a hit at the party. In addition to the blueberry swirls, I added a tablespoon of lemon juice to the cheesecake filling. Even I was surprised at how creamy and delicious the mini cheesecakes turned out.
Mini Blueberry-Swirled Cheesecakes
Ingredients
Blueberry Swirl
- 1 ½ cups (200 g) frozen blueberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
Crust
- 4 ounces (100 g) graham crackers*
- 3 ½ tablespoons (50 g) butter melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 14 ounces (400 g) cream cheese**
- ½ cup (100 g) granulated sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
Fresh Whipped Cream (optional)
- 1 cup (250 ml) whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
For the blueberry swirl:
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In a small saucepan over medium-high heat, bring the blueberries, sugar, cornstarch and lemon juice to a boil, stirring constantly. Reduce heat and continue boiling and stirring for 1-2 minutes until thickened. Pour mixture through a fine-meshed wire strainer into a heat-proof bowl, pressing it through with the back of a spoon. Cover and set aside. Discard solids from strainer.
For the crust:
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Preheat oven to 325°F (160°C). Line 12 standard muffin tins with paper liners. Crush the graham crackers or cookies in a food processor to make crumbs. In a medium-sized bowl, Stir together the crumbs, melted butter and sugar. Place about a tablespoon of the mixture into each of the 12 cupcake liners and press it down firmly (a smooth-bottomed shot glass works well for this). There may be some crust mixture left over. Bake crusts for 5 minutes and remove from oven.
For the cheesecake filling:
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In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. In a medium-sized bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar-flour mixture to the cream cheese and mix until smooth. Mix in the lemon juice and vanilla. Add the egg and beat just until combined, do not overmix.
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Spoon the cheesecake mixture over the crusts. Spread evenly to the edges of the cupcake liners with the back of a teaspoon if necessary.
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Stir blueberry swirl mixture. If it has thickened too much to swirl, stir in one teaspoon of water at a time until it is about the same consistency as the cheesecake filling. Spoon one small teaspoon of the blueberry swirl mixture on top of each cheesecake and swirl with a toothpick. There will be blueberry sauce left over (perfect for use as pancake topping).
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Bake for 20 minutes. Cool completely in the tins on a wire rack, then chill in an airtight container in the refrigerator for at least two hours or overnight.
For the fresh whipped cream:
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Beat whipped cream ingredients to medium stiffness. Top cheesecakes with fresh whipped cream if desired.
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Store tightly covered in the refrigerator for up to four days.
Recipe Notes
*I use Vollkornbutterkekse.
**We only have cream cheese spread available here so that is what I use.
Recipe adapted from these Cheesecake Cupcakes and Live Well Bake Often.
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