Description
A decadent and creamy mini cheesecake with a white chocolate twist and a sweet blueberry swirl, perfect for individual servings.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup white chocolate chips, melted
- 1/2 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press 1 tablespoon into each liner to form crusts.
- Beat cream cheese, sugar, and vanilla until smooth. Add egg and mix until combined. Stir in melted white chocolate.
- In a small saucepan, cook blueberries, lemon juice, and cornstarch over medium heat until thickened, about 5 minutes. Let cool slightly.
- Spoon cheesecake batter over crusts. Drop small spoonfuls of blueberry mixture on top and swirl with a toothpick.
- Bake for 20-25 minutes until set. Cool completely, then refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American