Blueberry Bliss Mini Cheesecakes

Ingredients

• Blueberry Compote

• 2 cups Blueberries
• 2 tablespoon white granulated sugar
• ¼ teaspoon cinnamon
• ½ cup water
• 2 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

• Graham Cracker Crust

• 1 cup graham crackers ground
• 2 tablespoon white granulated sugar 47
• ¼ teaspoon cinnamon
• 3 tablespoon unsalted butter melted

• Cheesecake Filling

• 1 Ib cream cheese softened at room temperature
• ½ cup + 2 tablespoons white granulated sugar
• ¼ cup sour cream room temperature
• 1 teaspoon vanilla extract
• 2 eggs room temperature

Directions

Blueberry Compote

In a small saucepan, combine blueberries, sugar, and cinnamon. Cook over medium heat for about 3 minutes until juices release.
Mix water, cornstarch, and lemon juice; add to the blueberries. Cook until the mixture bubbles and thickens.
Remove from heat, stir in vanilla extract, and let cool before topping cheesecakes.

Graham Cracker Crust

Preheat oven to 350°F. Ground graham crackers in a food processor, then mix with melted butter, sugar, and cinnamon.
Line a muffin pan with cupcake holders. Press 1 tbsp of the mixture into each cup.
Bake for 5-7 minutes until golden and crispy.

Cheesecake

Lower oven temperature to 300°F. In a stand mixer, beat cream cheese and sugar for 2-3 minutes until smooth.
Add vanilla extract and eggs one at a time, mixing on low speed until combined.
Add sour cream and mix until fluffy, scraping down the sides.
Fill cupcake holders ¾ full with the mixture using an ice cream scoop.
Bake for 18-20 minutes until puffed and set.

Assembly

Chill the cheesecakes. Once chilled, top with the blueberry compote.