These Mini Blueberry Cheesecakes are small in size but big on flavor! With a buttery Biscoff cookie crust, ultra-creamy vanilla cheesecake filling, and a sweet homemade blueberry topping, they are the perfect bite-sized dessert for parties, brunches, holidays, or afternoon tea.
Mini Blueberry Cheesecakes
Servings
9
servingsPrep time
20
minutesCooking time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
8 Biscoff cookies, crushed, or 3/4 cup graham cracker crumbs (75 g)
3 tablespoons unsalted butter, melted
2 tablespoons sugar
- For the cheesecake filling:
8 oz cream cheese, softened (225 g)
3 tablespoons Greek yogurt or sour cream (50 g)
3 1/2 tablespoons sugar (45 g)
1 teaspoon vanilla extract
1 large egg
Directions
- Preheat the oven to 325°F.
- Line a cupcake pan with cupcake liners.
- In a bowl, mix the crushed cookies, melted butter, and sugar until combined. The texture should look like wet sand. Add spoonfuls of the crust mixture into each cupcake liner and press down firmly to create the base.
- In another bowl, beat the softened cream cheese, Greek yogurt, sugar, vanilla extract, and egg until smooth and creamy with no lumps. Spoon the cheesecake filling over the prepared crusts.
- Bake for about 25 minutes, or until the centers are set but still slightly soft.
- Let cool, then refrigerate for at least 3 hours until fully chilled.
- Top each mini cheesecake with blueberry compote before serving.
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