Easy Mini Cheesecakes

Ingredients

Steps

1. 1

   If you're making the blueberry topping, process or blend the blueberries, sugar, and lemon juice together, then pour into a small pot. Bring to a boil over medium heat, then reduce to a simmer, stirring occasionally, until reduced by about half, about 10 minutes. Transfer to a bowl to chill.

2. 2

   Preheat the oven to 350F and line cupcake tins with papers.

3. 3

   Add the graham crackers and toasted pecans to a food processor and pulse until broken into small pieces. Add the sugar and pulse until completely mixed in. Pour in the melted butter while pulsing, then remove the blades and use a spatula to mix the butter in completely.

4. 4

   Use a tablespoon to transfer the crumb mixture to the cupcake tin and press it into a flat layer with a shot glass or other small flat tool. Bake at 350F for about 8 minutes, until fragrant and a slightly darker golden color. Remove from the oven and set aside.

5. 5

   Add the room-temperature cream cheese to a stand mixer fitted with the whisk attachment and mix at medium speed to cream.

6. 6

   Add the sugar and salt and mix on medium until creamy. Scrape the bowl down and mix until completely homogenous.

7. 7

   Add the sour cream and vanilla extract and mix well, then add the eggs and yolks one at a time, letting each incorporate before adding the next. Scrape the bowl down and mix until completely smooth. For blueberry cheesecakes, mix in about 1/3 cup of the chilled blueberry reduction at this point.

8. 8

   Use an ice cream scoop to transfer the cheesecake mixture into the lined cups, filling each about 3/4 of the way to the top.

9. 9

   Bake at 350F for 18-20 minutes; they're done when the middles have puffed up and the edges are set. Turn the oven off, leave the door closed, and let them rest 20 more minutes in the oven. Remove and cool to room temperature.

10. 10

    Serve plain or top as you like. For the blueberry version, strain the remaining reduction and spoon it over the cooled cheesecakes, then garnish with dollops of whipped cream and blueberries. Don't add whipped cream to warm cheesecakes or it will melt right away.