These Wild Blueberry Swirl Mini Cheesecakes are light and creamy. They have a homemade graham cracker crust and are topped with a beautiful blueberry swirl. They're going to be your new favorite sweet treat!
I created this recipe for my friends at Wyman's. All opinions are my own.
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Why You'll Love this Recipe
These mini cheesecakes are lighter than your typical cheesecake, since they're made with a combination of greek yogurt and cream cheese. They're both delicious and pretty - topped with a blueberry marble effect.
This recipe comes together in just 30 minutes, then bakes for 25 minutes. You can half the recipe or double it to make it fit your needs.
Mini cheesecakes are easy to serve, since they're already in individual servings.
Using frozen fruit is a great way to enjoy fresh produce all year round. Frozen fruit is typically picked at its peak ripeness, then frozen immediately, retaining nutrients.
Ingredients
For the Blueberry Swirl
- Wyman's Frozen Wild Blueberries
- granulated sugar
- lemon juice
For the Graham Cracker Crust
- graham cracker crumbs
- brown sugar
- unsalted butter, melted
For the Cheesecake Filling
- cream cheese, softened to room temperature
- granulated sugar
- vanilla extract
- fat-free plain greek yogurt
- egg whites, room temperature
- all-purpose flour
Step-By-Step Instructions
- Preheat the oven to 350°F. Prepare a 12 cup muffin pan with liners. Set aside.
- In a small saucepan, heat the frozen wild blueberries, granulated sugar, and lemon juice over medium heat. Bring to a simmer and lower the heat to low. Simmer for 5-7 minutes, until the mixture starts to thicken. Blend until smooth, or if you prefer blueberry chunks, mash until you reach your desired consistency. Put in the refrigerator to cool while you prepare the crust and cheesecakes.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork. Evenly distribute the mixture between the liners. Using a cup, press down the mixture in each liner to make a tight crust.
- In a large bowl, using a hand mixer on low speed, beat the cream cheese and sugar until smooth. Gradually beat in the vanilla extract, greek yogurt, and egg whites. Beat in the flour until combined. Do not over mix, you do not want to add air into the mixture.
- Divide the batter evenly among the prepared baking cups. Top each with a teaspoon of the blueberry swirl mixture. Using a toothpick or butter knife, swirl the blueberry mixture into the cheesecake to create a marble effect.
- Bake for 25 minutes, or until the cheesecake centers are almost set. Let cool in the pan to room temperature.
- Place the mini cheesecakes in an air tight container and refrigerate for at least 3 hours before serving.
Variations
These Blueberry Swirl Mini Cheesecakes are great as-is, however here are some recommendations if you want to make them your own.
Use a different fruit. Not a fan of blueberries? Use frozen raspberries or strawberries. You can even use a combination of a few different frozen fruits.
Want to save time. Skip the step of making the blueberry swirl filling. You can use your favorite jam instead.
Top with fresh fruit. Add some fresh blueberries, strawberries or raspberries on top when serving. Garnish with a mint leaves.
Frequently Asked Questions (FAQ's)
You will know when mini cheesecakes are done when they puff up a little, the edges are set, and the centers are almost set but have a little jiggle to them.
Yes! You can freeze mini cheesecakes in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator for a few hours before serving.
More Dessert Recipes
If you like this mini cheesecake recipe, then you'll love these other dessert recipes.
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Wild Blueberry Swirl Mini Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Wild Blueberry Swirl Mini Cheesecakes are light and creamy. They have a homemade graham cracker crust and are topped with a beautiful blueberry swirl. They're going to be your new favorite sweet treat.
Ingredients
For the Blueberry Swirl
- 1 ½ cups frozen Wild Blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 12 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup fat-free plain greek yogurt
- 2 egg whites, room temperature
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F. Prepare a 12 cup muffin pan with liners. Set aside.
- In a small saucepan, heat the frozen wild blueberries, granulated sugar, and lemon juice over medium heat. Bring to a simmer and lower the heat to low. Simmer for 5-7 minutes, until the mixture starts to thicken. Blend until smooth, or if you prefer blueberry chunks, mash until you reach your desired consistency. Put in the refrigerator to cool while you prepare the crust and cheesecakes.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork. Evenly distribute the mixture between the liners. Using a cup, press down the mixture in each liner to make a tight crust.
- In a large bowl, using a hand mixer on low speed, beat the cream cheese and sugar until smooth. Gradually beat in the vanilla extract, greek yogurt, and egg whites. Beat in the flour until combined. Do not over mix, you do not want to add air into the mixture.
- Divide the batter evenly among the prepared baking cups. Top each with a teaspoon of the blueberry swirl mixture. Using a toothpick or butter knife, swirl the blueberry mixture into the cheesecake to create a marble effect.
- Bake for 25 minutes, or until the cheesecake centers are almost set. Let cool in the pan to room temperature.
- Place the mini cheesecakes in an air tight container and refrigerate for at least 3 hours before serving.
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 202
- Sugar: 12.3 g
- Sodium: 131.5 mg
- Fat: 13 g
- Saturated Fat: 7.5 g
- Carbohydrates: 18.3 g
- Fiber: 1.1 g
- Protein: 3.4 g
- Cholesterol: 36.6 mg
Keywords: mini cheesecake, blueberry cheesecake, wild blueberries, dessert
Mine did not come out as pretty but the taste was delicious! I also didn’t cook the blueberry sauce as long as I should have, so I learned for next time!
Thank you Fresh Apron
★★★★★