Simple blueberry cheesecake recipe!

Graham Crust

Ingredients

1 cup graham cracker crumbs

3 tablespoons unsalted melted butter

1 tablespoon granulated sugar

Cheesecake Filling

14 oz (400 g) cream cheese, softened

¾ cup + 1 tablespoon heavy whipping cream (200 ml)

⅓ cup + 1 tablespoon granulated sugar

2 large eggs

1 tablespoon all-purpose flour – 1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Blueberry Topping

1 cup fresh or frozen blueberries (150 g)

2 tablespoons granulated sugar

1½ teaspoons cornstarch

3–4 tablespoons water

A few drops of lemon juice (optional)

Instructions

1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Divide evenly among 10–12 lined muffin cups and press firmly into the bottoms. Refrigerate for 10 minutes.

2. Make the Cheesecake Filling: Beat softened cream cheese, heavy cream, and sugar until smooth. Add eggs one at a time, mixing gently. Stir in flour, cornstarch, and vanilla until combined.

3. Bake the Mini Cheesecakes: Preheat oven to 320°F (160°C). Pour the filling over the prepared crusts. Bake for 20–25 minutes, until the edges are set and the centers still jiggle slightly. Allow to cool completely.

4. Prepare the Blueberry Sauce: In another saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium-low heat until glossy and thickened. Let cool.

5. Decorate and Chill: Spoon blueberry topping onto the cheesecakes. Refrigerate for at least 3–4 hours, preferably overnight