Mini Blueberry and Maple Cheesecakes
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Prep time: 
Cook time: 
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Serves: 12 servings
 
Ingredients
  • ¾ cup graham wafer crumbs
  • 2 tbsp butter, melted
  • 1 cup fresh or frozen blueberries
  • 1 ½ pkg (250g each) brick cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 ½ tbsp all purpose flour
  • ⅓ cup sour cream
  • 2 tbsp maple syrup
  • 2 eggs
  • Icing sugar, for dusting
  • Extra blueberries, to serve
Instructions
  1. Heat oven to 350°F. Place parchment paper circle on bottom of each of 12 standard muffin pan cups.
  2. Mix graham crumbs and butter; press onto bottoms of prepared muffin cups. Top evenly with blueberries.
  3. Beat cream cheese, sugar and flour with mixer until well blended. Add sour cream and syrup; mix well. Add eggs, 1 at a time, mixing on low speed just until blended. Spoon over berries in muffin pan.
  4. Bake 25 minutes or until centers are almost set. Cool completely in pan.
  5. Remove cheesecakes from pan and discard paper liners. Place onto serving plates, sprinkle with icing sugar and top with extra blueberries.
  6. Serve and enjoy!
Notes
Recipe source: Kraft Philadelphia’s cookbook “Spread a Little Joy”.
Recipe by Salu Salo Recipes at https://salu-salo.com/mini-blueberry-maple-cheesecakes/