Great mini cheesecakes. They look so decadent yet easy to make and taste delicious. Next time you want to impress your friends, make these.
Ingredients:
- 250gr cream cheese (i used philadelphia light)
- ½ cup sugar
- 2 eggs
- ½ tsp vanilla extract
- ¼ cup frozen (or fresh) blueberries
- 1 tbsp white sugar
- 100gr (1 cup) graham cookies – diced in food processor
- 50gr butter – melted
Instructions:
- Preheat oven to 350F (175C)
- Mix diced cookies with melted butter until crumbs are fully coated with butter
- Grease muffin pan (each cup) with butter
- Divide mix evenly between 12 muffin cups in the muffin pan and tighten mix in each cup (I used the bottom of a glass to push the mix all the way down)
- Beat cream cheese, sugar, eggs and vanilla all together until smooth
- Remove ½ cup from cheese batter and set aside in a small bowl
- In a small saucepan heat up blueberries and sugar over medium heat.
- Stir consistently until the mix thickens (5-7 minutes)
- Once a bit thick (should have a syrup consistency) remove from heat
- Add the fluids only to the ½ cup cheese batter you set aside earlier and mix together until even.
- Divide the blueberries left in the saucepan between the muffin cups. Place 1-2 (or whatever number of blueberries you have per cup) blueberries on each graham cookie layer in the muffin cups; Place in the middle.
- Dividing evenly, pour some of the purple cheese-blueberry batter you made into each muffin cup, on top of the blueberries.
- Gently, pour some of the white cheese batter (dividing evenly) on top of the purple cheese batter.
- Place in preheated oven for 20 minutes or until cake centers are almost set.
- Remove from oven and serve as is or upside down with the crumb layer being on top.