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Creamy Mini Flag Cheesecakes Recipe with Easy Blueberry Topping

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Delicate and creamy mini cheesecakes topped with a fresh blueberry blend that is bright and natural, perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 12-cup muffin pan with silicone or paper liners.
  2. In a medium bowl, combine 1 cup graham cracker crumbs, 3 tablespoons melted butter, and 2 tablespoons sugar. Stir until the mixture looks evenly crumbly and holds together when pressed.
  3. Press the crust mixture firmly into the bottom of each liner, about 1 tablespoon per cup. Bake for 8 minutes. Let cool slightly.
  4. In a large bowl, beat 16 ounces softened cream cheese with 2/3 cup sugar until smooth and creamy, about 2-3 minutes.
  5. Add 2 eggs, one at a time, mixing on low speed just until combined after each.
  6. Mix in 1 teaspoon vanilla extract and 1/3 cup sour cream until smooth.
  7. Fill each crust-lined cup with about 3 tablespoons of cheesecake batter. Do not overfill.
  8. Bake for 18-20 minutes or until edges are set but centers still jiggle slightly.
  9. Cool cheesecakes at room temperature for 15 minutes, then refrigerate for at least 2 hours.
  10. In a small saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat for 6-8 minutes, stirring occasionally.
  11. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry, then stir into blueberry mixture. Add 1/2 teaspoon vanilla extract. Cook 1-2 minutes until thickened. Remove from heat and cool to room temperature.
  12. Top each mini cheesecake with a spoonful of blueberry topping, spreading gently to resemble a flag pattern or dollop for rustic look.
  13. Chill again for 15 minutes to set the topping before serving.

Notes

Avoid overmixing the batter to prevent cracks. Press crust firmly using a spoon or bottom of a shot glass. Bake until centers jiggle slightly for creamy texture. Make blueberry topping with gentle heat to keep fruit intact. Chill cheesecakes well before topping and serving. Can substitute almond flour for gluten-free crust or vegan alternatives for dairy-free version.

Nutrition

Keywords: mini cheesecakes, blueberry topping, creamy cheesecake, patriotic dessert, easy dessert, holiday dessert, mini desserts

Find it online: https://realityeats.com/creamy-mini-flag-cheesecakes-recipe-with-easy-blueberry-topping/