How To Make Mini Blueberry Cheesecake

Finally, I got to create a decent mini cheesecakes and got to recreate my favorite Mini Blueberry Cheesecake ever. It’s from Nanay Goya’s Garden Restaurant and it’s a rare find because they only offer it during events and caterings. But since I’m a friend, I didn’t only got a free supply of cheesecakes, the owner also gave me the recipe of their cheesecake!

They say they just followed the recipe from Mortar and Pastry‘s Youtube channel but tweaked it a little. Let me share the best Mini Blueberry Cheesecake.

1. Prepare all the ingredients needed.

• blueberry jam
• 500 grams cream cheese
• 2 cups crushed grahams
• 1 cup sugar
• 1 cup all purpose cream
• 1/2 cup butter
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 eggs

2. Soften cream cheese and whip until smooth.

3. Gradually add 3/4 cup of sugar into the mixer.

4. Once the sugar and cream cheese are well-combined, pour all purpose cream and continue mixing.

5. Mix in eggs, vanilla and salt. Set aside.

6. For the crust, we’ll combine crushed grahams, melted butter and 1/4 cup of sugar.

7. Get the pan, fill with liners and place one scoop of crushed grahams into each cups.

8. Flatten using the bottom of measuring cup.

9. Fill top with 3 tablespoons of cream cheese mixture.

10. Preheat oven at 170 degrees celsius for five minutes.

11. Place pans into the oven and bake at 170 degrees celsius for 15 minutes.

12. Let the mini cheesecakes cool.

13. Add a teaspoon of blueberry jam on top of the cheesecake.

14. Your Mini Blueberry Cheesecakes are now done and ready to be served.