Mini Cheesecakes with Blueberry Compote 🍇🧀
Ingredients:
For the Crust:
1 ½ cup graham cracker crumbs 🍪
6 tablespoons butter, melted 🧈
1 tablespoon sugar 🍬
½ teaspoon cinnamon 🌿
For the Cheesecake:
2 8oz full-fat cream cheese, softened 🧀
3 eggs 🥚
1 14oz can sweetened condensed milk 🥛
1 teaspoon vanilla extract 🍦
For the Blueberry Compote:
2 cups frozen blueberries 🍇
¼ cup sugar 🍬
Zest of 1 lemon 🍋
Juice of 1 lemon 🍋
1 teaspoon cornstarch 🌽
1 teaspoon water 💧
Steps:
Preheat the oven to 350°F (175°C). Line muffin tin with cupcake liners.
Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter. Press into muffin tin and bake for 5-7 minutes.
Beat cream cheese, eggs, condensed milk, and vanilla. Fill muffin tins.
Bake for 13-15 minutes until set and slightly jiggly in the center.
Cook blueberries, lemon zest, and sugar. Thicken with cornstarch and lemon juice.
Cool and refrigerate for 4 hours.
Serve with blueberry compote.
#BlueberryCheesecakes #MiniDesserts #BerryTreats #FreshAndSweet