Tiny delights, these are! And perfect for a party.
Mini Blueberry Cheesecakes
La Cuisine
12 mini cheesecakes
1 hours
45 minutes
American
Dessert
With a 12-hour setting time, keep this recipe in your back pocket to prep the day before you want to enjoy it.
Ingredients
blank
3/4 cup all-purpose flour
4 ½ tbsp butter, softened + 1 ¾ tbsp butter, melted
1 ½ tbsp ground almonds
1⁄4 cup powdered sugar
1 small egg
Pinch of salt
blank
1 vanilla pod
2 ¼ cups cream cheese, softened to room temperature
2/3 cup sugar
3 eggs
1⁄2 cup heavy cream
blank
1 2/3 cups blueberries to cook+ ¾ cup blueberries to garnish
2 ½ tbsp sugar
2 tsp water
1⁄4 tsp cornstarch
½ tsp unflavored powdered gelatin
blank
12-Cup Muffin Pan
Paper Liners
Small Offset Spatula
Silicone Baking Mat
Directions
To make the crust, preheat your oven to 325°F. Mix the flour, butter, sugar, salt & ground almonds in a bowl.
Add the egg and mix with a spatula. Transfer the pastry to a lightly floured surface or pastry mat, and pat/smooth out the dough until mostly flat.
Using a rolling pin, roll out the dough to about 1/8”. Transfer the dough to a baking tray. Bake for 12-15 minutes until golden-brown.
While the dough cools, line your muffin tin with straight (not crimped or fluted) paper liners. You can oil your fingertips and draw a circle around the bottom inside of each paper liner.
Separately, crush the cooled crust in a bowl until it’s like pebbles and sand. Add your melted butter and mix. Divide the pastry crumbs evenly between the 12 cups and press down, packing it in. Refrigerate.
While the crust sets, make the cheesecake filling. First, reduce or reset your oven to 200°F.
With a stand mixer or hand mixer, mix the cream cheese with the sugar. Add the eggs one a time, mixing gently. Separately, split the vanilla pod and scrape out the seeds with a knife tip into the bowl.
Last, pour in the cream and mix, 30 seconds to 1 minute on low.
Remove your muffin tin from the refrigerator and evenly divide the filling between each cup. Return to the refrigerator.
While the filling starts to set, make the blueberry compote. In a saucepan, combine the blueberries with the sugar and water and cook until reduced to a somewhat thick, chunky jam.
Dilute the cornstarch in a bowl with a tablespoon of cold water and 1/2 tsp. of unflavored gelatin. Stir into the compote, and bring to a bubble for 3 minutes.
Scrape into a small bowl and refrigerate for 12 hours, along with the cheesecakes.
The next day, when ready to serve, use a teaspoon to add equal amounts of blueberry compote to each cheesecake.
Smooth the surface with a small offset spatula. Decorate each mini cheesecake with fresh blueberries and serve cold.