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Mini Blueberry and Maple Cheesecakes

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!
Course Dessert
Cuisine American
Keyword blueberry cheesecake, easy recipe, maple syrup, mini desserts, no-bake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 servings
Calories 250kcal
Author Liza A

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: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 200mg | Fiber: 1g | Sugar: 10g