Mini Blueberry Cheesecakes
Mini Blueberry Cheesecakes
Ingredients
For the Base
- 8 Biscoff cookies, crushed (or 75 grams graham crackers)
- 3 tablespoons melted butter
- 2 tablespoons sugar
For the Cheesecake
- 1 block cream cheese, softened (8 ounces)
- 50 grams greek yogurt, (or sour cream)
- 45 grams sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- 1
Preheat the oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Prepare a cupcake pan by lining it with cupcake liners.
⏱️ 2 min
- 3
In a bowl, combine the melted butter, 2 tablespoons of sugar, and the crushed Biscoff cookies (or graham crackers). Mix until thoroughly combined. The mixture should have the consistency of wet sand.
⏱️ 5 min
- 4
Add spoonfuls of the cookie mixture into each cupcake liner and press down firmly with the back of a spoon to form the crust.
⏱️ 3 min
- 5
In a separate bowl, using a hand mixer, mix the softened cream cheese, Greek yogurt (or sour cream), 45 grams of sugar, vanilla extract, and egg until the mixture is smooth and without any lumps.
⏱️ 5 min
- 6
Spoon the cheesecake mixture on top of the prepared cookie base in each cupcake liner.
⏱️ 3 min
- 7
Bake for 25 minutes.
⏱️ 25 min•🌡️ 325
- 8
Once baked, remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then, refrigerate for at least 3 hours to set.
⏱️ 180 min
- 9
Enjoy your mini blueberry cheesecakes! Garnish with fresh blueberries if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Blueberry Cheesecakes
For the Base
- 8 Biscoff cookies, crushed (or 75 grams graham crackers)
- 3 tablespoons melted butter
- 2 tablespoons sugar
For the Cheesecake
- 1 block cream cheese, softened (8 ounces)
- 50 grams greek yogurt, (or sour cream)
- 45 grams sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- 1
Preheat the oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Prepare a cupcake pan by lining it with cupcake liners.
⏱️ 2 min - 3
In a bowl, combine the melted butter, 2 tablespoons of sugar, and the crushed Biscoff cookies (or graham crackers). Mix until thoroughly combined. The mixture should have the consistency of wet sand.
⏱️ 5 min - 4
Add spoonfuls of the cookie mixture into each cupcake liner and press down firmly with the back of a spoon to form the crust.
⏱️ 3 min - 5
In a separate bowl, using a hand mixer, mix the softened cream cheese, Greek yogurt (or sour cream), 45 grams of sugar, vanilla extract, and egg until the mixture is smooth and without any lumps.
⏱️ 5 min - 6
Spoon the cheesecake mixture on top of the prepared cookie base in each cupcake liner.
⏱️ 3 min - 7
Bake for 25 minutes.
⏱️ 25 min•🌡️ 325 - 8
Once baked, remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then, refrigerate for at least 3 hours to set.
⏱️ 180 min - 9
Enjoy your mini blueberry cheesecakes! Garnish with fresh blueberries if desired.
⏱️ 1 min