These mini blueberry cheesecake bites are rich, creamy, and topped with a fresh blueberry compote, making them a delightful treat!
Steps
Prepare the Crust: Combine crushed graham crackers with melted butter, then press the mixture into the bottom of a muffin tin lined with cupcake liners.
Make the Cheesecake Filling: Beat cream cheese, sugar, vanilla extract, and eggs until smooth. Pour this mixture over the crust in each cupcake liner.
Bake: Bake at 325°F (160°C) for about 20-25 minutes until set. Let them cool.
Top with Blueberry Compote: In a saucepan, cook blueberries with sugar and a touch of lemon juice until thickened. Spoon the compote over each cheesecake.
Serve and Garnish: Add a fresh blueberry on top of each cheesecake and dust with powdered sugar.
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