Description
Delicious mini cheesecake bites filled with fresh blueberries and a buttery graham cracker crust, perfect for any gathering.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1 cup fresh blueberries (or frozen)
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand, then press into the bottom of each liner.
- In a large mixing bowl, beat cream cheese until smooth, then gradually mix in sweetened condensed milk.
- Stir in vanilla extract and gently fold in fresh blueberries.
- Spoon the cheesecake filling over the crusts until about three-quarters full.
- Bake for 15-18 minutes till the centers are set but still slightly jiggly.
- Allow to cool before refrigerating for at least 2 hours.
Notes
For added flavor, consider adding lemon zest to the filling. Allow flavors to meld by chilling longer before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, blueberries, summer, party, bites, easy recipe