Ingredients
1.5 cups graham crackers, finely crushed
6 tbsp butter, melted
16 oz cream cheese, softened
0.5 cup granulated sugar, divided
1.5 cups blueberries, fresh or frozen
1 cup heavy cream, cold
1 tsp gelatin powder, dissolved in warm water
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine crushed graham crackers with melted butter and press into muffin tin cavities lined with paper liners.
Bake crusts for 8 minutes and cool completely.
Beat softened cream cheese with half of the sugar until smooth.
Divide the cream cheese mixture evenly into the muffin cups over the cooled crusts.
Puree blueberries in a blender and strain through a fine-mesh sieve.
Whip the cold heavy cream to stiff peaks and gently fold in the blueberry puree and dissolved gelatin.
Dollop the blueberry mousse over the cream cheese base in each cup.
Chill for at least 3 hours until fully set before serving.
Notes
Ensure all ingredients are at room temperature, except for the heavy cream which must be very cold for proper whipping. Double check that no lumps remain in the cream cheese for a velvet texture. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45
- Cook Time: 20
- Category: No-Bake Dessert Recipes
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 18g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg