The dessert in the image appears to be Blueberry Baked Cheesecake Cups, made in individual glass ramekins and topped with juicy blueberries. These mini cheesecakes are creamy, rich, and packed with fresh blueberry flavor. They are perfect for brunches, dinner parties, holiday gatherings, and dessert tables.

Description

Blueberry Baked Cheesecake Cups combine smooth cream cheese filling with bursts of sweet blueberries. Baking them in individual portions creates an elegant presentation while ensuring a perfectly creamy texture. The blueberry topping caramelizes slightly during baking, creating a delicious sweet-tart contrast to the rich cheesecake base.

Preparation Time: 20 minutes
Cooking Time: 30–35 minutes
Chilling Time: 3 hours
Total Time: About 4 hours
Servings: 6 individual cheesecake cups

Ingredients

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour

For the Blueberry Layer

• 2 cups fresh blueberries
• 2 tablespoons sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Optional Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon sugar

Instructions

Step 1: Prepare the Crust

If using a crust:

1. Mix graham cracker crumbs, sugar, and melted butter.
2. Divide evenly among 6 ramekins.
3. Press lightly into the bottom.
4. Bake at 325°F (165°C) for 5 minutes.
5. Allow to cool.

Step 2: Make the Cheesecake Filling

1. Beat softened cream cheese until smooth.
2. Add sugar and mix until creamy.
3. Add eggs one at a time.
4. Stir in vanilla extract.
5. Add sour cream, lemon juice, and flour.
6. Mix until silky smooth.

Do not overmix to avoid cracks.

Step 3: Prepare Blueberries

In a bowl combine:

• Blueberries
• Sugar
• Lemon zest
• Lemon juice

Toss gently until coated.

Step 4: Assemble

1. Fill ramekins about ¾ full with cheesecake mixture.
2. Spoon blueberry mixture on top.
3. Swirl lightly with a toothpick if desired.

Step 5: Bake

Bake at:

325°F (165°C) for 30–35 minutes

The centers should still jiggle slightly when removed from the oven.

Step 6: Cool and Chill

1. Cool completely at room temperature.
2. Refrigerate for at least 3 hours.
3. Serve chilled.

Blueberry Sauce Topping (Optional)

For extra blueberry flavor:

Ingredients

• 1 cup blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon cornstarch

Method

1. Simmer blueberries, sugar, and lemon juice.
2. Mix cornstarch with water.
3. Add to blueberry mixture.
4. Cook until thickened.
5. Cool and spoon over cheesecakes.

Nutrition Information (Approximate)

Per Serving

• Calories: 320
• Protein: 6g
• Carbohydrates: 22g
• Fat: 24g
• Sugar: 17g
• Fiber: 2g

Expert Tips

Use Room-Temperature Ingredients

This prevents lumps and ensures a smooth filling.

Don’t Overbake

A slight jiggle in the center creates a creamy cheesecake texture.

Fresh vs Frozen Blueberries

Both work well. If using frozen blueberries, do not thaw first.

Prevent Cracks

Bake at a lower temperature and avoid overmixing.

Richer Flavor

Add ½ teaspoon almond extract for a bakery-style flavor.

Frequently Asked Questions

Can I Make These Ahead?

Yes. They taste even better after chilling overnight.

Can I Freeze Cheesecake Cups?

Yes. Freeze for up to 2 months in airtight containers.

Why Is My Cheesecake Grainy?

Usually because the cream cheese was too cold when mixed.

Can I Use Other Berries?

Absolutely:

• Strawberries
• Raspberries
• Blackberries
• Mixed berries

How Long Do They Last?

Stored in the refrigerator, they remain fresh for 4–5 days.

Can I Make This Low Sugar?

Yes. Use a sugar substitute designed for baking.