Description

These Mini White Chocolate Blueberry Cheesecakes combine a creamy, velvety cheesecake filling infused with melted white chocolate and fresh blueberries atop a crunchy graham cracker crust. Perfectly portioned for gatherings or indulgent snacking, these bite-sized treats balance rich sweetness with tart, juicy berries and are simple to prepare with minimal ingredients and prep time.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted

Filling

16 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
2 large eggs, room temperature
6 ounces white chocolate, melted and cooled slightly
1 teaspoon vanilla extract

Topping

1/2 cup fresh blueberries (plus extra for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Combine 1 cup graham cracker crumbs with 5 tablespoons melted butter until evenly moistened. Press the mixture firmly into the bottoms of mini muffin tins or silicone molds to form a base layer. This crust will bake into a golden, crisp foundation.
Melt the white chocolate: Using a double boiler or microwave in short bursts, melt 6 ounces white chocolate, stirring frequently to prevent scorching. Set aside to cool slightly before adding to the filling.
Make the filling: In a mixing bowl, beat 16 ounces softened cream cheese, 3/4 cup granulated sugar, and 1/2 cup sour cream until smooth and creamy. Add 2 eggs one at a time, fully incorporating each before adding the next. Fold in the melted white chocolate and 1 teaspoon vanilla extract until silky and combined.
Assemble the cheesecakes: Pour the filling over the prepared crusts, filling each mini mold about three-quarters full. Drop a few fresh blueberries into each for juicy bursts of flavor inside the cheesecake.
Bake and cool: Bake cheesecakes at 325°F (160°C) for 18-22 minutes, until centers are mostly set but slightly jiggly. Remove from oven and allow to cool to room temperature, then refrigerate for at least 3 hours to firm up completely.
Garnish and serve: Before serving, top each mini cheesecake with additional fresh blueberries or a light dusting of powdered sugar to add freshness and visual appeal.

Notes

Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
Do not overbake; cheesecakes should jiggle slightly in the center when removed to prevent dryness.
Fresh blueberries provide the best flavor and texture; if using frozen, thaw and drain well.
Line molds with silicone liners or lightly grease to ease removal of mini cheesecakes.
Refrigerate thoroughly to allow flavors to meld and cheesecakes to set properly.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg