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
Scale
For the Blueberry Swirl
- 1 1/2 cups frozen Wild Blueberries
- 1/4 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
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 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