Blueberries are my favorite among all the summer berries. A few years back, I planted five bushes in my garden and since then I have been enjoying blueberries every summer. I love them in my oats every morning and in my yoghurt for mid-morning snack. I also use them frequently in my baking. The other day, I used some to make mini cheesecakes. This recipe combines the goodness and flavor of blueberry and maple syrup. They were baked in standard muffin cups which I think is just perfect single serving for a guilty free snack or dessert. Indulge!

Cooking Tips for Perfect Mini Cheesecakes

To ensure your mini cheesecakes turn out perfectly, start by letting all your ingredients come to room temperature before mixing. This helps create a smooth and creamy filling. When you combine the cream cheese and sugar, beat them together until the mixture is light and fluffy. Avoid overmixing after adding the eggs, as this can introduce too much air and lead to cracks during baking. For a little extra flavor, consider adding a teaspoon of vanilla extract to the filling. This will enhance the overall taste without overpowering the blueberry and maple flavors. Lastly, keep an eye on the baking time. Mini cheesecakes are done when the edges are set but the center still has a slight jiggle. They will continue to firm up as they cool, so don’t worry if they look a little underbaked when you take them out.

Serving Suggestions

These mini blueberry and maple cheesecakes are versatile when it comes to serving. For a simple yet elegant presentation, top each cheesecake with a dollop of whipped cream and a few fresh blueberries right before serving. You can also drizzle some extra maple syrup over the top for added sweetness and a beautiful finish. If you’re feeling adventurous, try pairing them with a scoop of vanilla ice cream. The warm ice cream melting over the chilled cheesecake creates a delightful contrast. For a brunch gathering, arrange them on a platter with other small desserts, creating a dessert table that guests can enjoy. They also make a lovely addition to any summer picnic. Just pack them in a cooler and serve them chilled for a refreshing treat.

Storage Instructions and Variations

Storing these mini cheesecakes is easy. After they have completely cooled, cover them with plastic wrap or transfer them to an airtight container. They can be kept in the refrigerator for up to five days. If you want to keep them longer, consider freezing them. Just place them in a freezer-safe container with parchment paper between layers to prevent sticking. They can last up to three months in the freezer. When it comes to variations, feel free to swap out blueberries for other fruits like raspberries or strawberries. You could also mix in some lemon zest for a citrusy twist. Another fun idea is to incorporate crushed graham crackers into the crust for added texture or to use different flavored syrups, such as agave or honey, instead of maple syrup. These variations allow you to customize the recipe to your taste.

Frequently Asked Questions

Can I use a different type of fruit?

Sure, you can swap out the blueberries for other fruits like raspberries or strawberries. Just keep in mind that different fruits may change the flavor and texture a bit.

How should I store the mini cheesecakes?

Store the mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days, but I bet they won’t last that long!

Can I make these mini cheesecakes ahead of time?

Absolutely, these cheesecakes are perfect for making ahead. Just bake them and store them in the fridge, then dust with icing sugar right before serving.

What can I serve with these mini cheesecakes?

These cheesecakes are delicious on their own, but you can also top them with extra blueberries, a drizzle of maple syrup, or whipped cream for an extra treat.

What should I avoid to prevent cracks in my cheesecakes?

Avoid overmixing the batter once you add the eggs, as this can introduce too much air which leads to cracks. Also, keep an eye on the baking time and take them out when the edges are set but the center still jiggles slightly.

Mini Blueberry and Maple Cheesecakes

Liza A

Creamy mini cheesecakes burst with blueberries and a hint of maple, all atop a buttery graham cracker crust. They’re easy to make and irresistible!

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Prep Time 25

Cook Time 25

Total Time 50

Course Dessert

Cuisine American

Servings servings

Calories 250 kcal

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
1/3 cup granulated sugar
1 ½ tbsp all purpose flour
1/3 cup sour cream
2 tbsp maple syrup
2 eggs
Icing sugar for dusting
Extra blueberries to serve

Instructions

Heat oven to 350°F. Place parchment paper circle on bottom of each of 12 standard muffin pan cups.
Mix graham crumbs and butter; press onto bottoms of prepared muffin cups. Top evenly with blueberries.
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.
Bake 25 minutes or until centers are almost set. Cool completely in pan.
Remove cheesecakes from pan and discard paper liners. Place onto serving plates, sprinkle with icing sugar and top with extra blueberries.
Serve and enjoy!

Notes

Recipe source: Kraft Philadelphia’s cookbook “Spread a Little Joy”.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 10g

Keyword blueberry cheesecake, easy recipe, maple syrup, mini desserts, no-bake

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