Tiny Blueberry Cheesecakes

Name: Tiny Blueberry Cheesecakes
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Cream cheese; 150 ml Heavy cream; 2 Eggs; 60 grams Sugar; 2 tbsp Cake flour; 1 Blueberries (I used frozen)

cookpad.japan @cookpad_jp

I added blueberries (my son's favorite) into my regular mini cheese cakes!

Adjust the baking time according to your oven.
They are fluffy when freshly baked, and rich and moist if left to chill in the refrigerator.
I used Philadelphia cream cheese. Recipe by Banyangarden

I added blueberries (my son's favorite) into my regular mini cheese cakes!

Adjust the baking time according to your oven.
They are fluffy when freshly baked, and rich and moist if left to chill in the refrigerator.
I used Philadelphia cream cheese. Recipe by Banyangarden

cookpad.japan @cookpad_jp

I added blueberries (my son's favorite) into my regular mini cheese cakes!

Adjust the baking time according to your oven.
They are fluffy when freshly baked, and rich and moist if left to chill in the refrigerator.
I used Philadelphia cream cheese. Recipe by Banyangarden

I added blueberries (my son's favorite) into my regular mini cheese cakes!

Adjust the baking time according to your oven.
They are fluffy when freshly baked, and rich and moist if left to chill in the refrigerator.
I used Philadelphia cream cheese. Recipe by Banyangarden

Saved

Ingredients

10 servings

200 gramsCream cheese
150 mlHeavy cream
2Eggs
60 gramsSugar
2 tbspCake flour
1Blueberries (I used frozen)

Saved

Steps

1

Preheat the oven to 180°C. Bring the cream cheese to room temperature. Put paper cups (or aluminum cups) into the muffin tray or containers.
2

Put the ingredients into a blender (or food processor) and mix until the cream cheese is completely incorporated. It's easier if you cut the cream cheese into small pieces!
3

Fill the paper (or aluminum) cups with the batter, about 70-80% full. Place the blueberries on top.
4

Bake in the oven at 180°C for 35-40 minutes. When a skewer or toothpick inserted in the middle comes out clean, they're done.
5

Please use as many blueberries as you like! The cheesecake in this picture was baked with 8 blueberries.
6

Decoration: Whip together the leftover heavy cream with some sugar to make whipped cream. Put a dollop on top of the cheesecake with some blueberries to garnish.
7

Ramekins: If using ramekins (about 9 cm diameter), this will make 6-8 cakes.
8

Basic Cheesecake.
https://cookpad.wasmer.app/us/recipes/143988-mini-cheesecake-bites

Mini Cheesecake Bites
9

Pumpkin Cheesecakes.
https://cookpad.wasmer.app/us/recipes/143990-kabocha-squash-cheese-cake

Kabocha Squash Cheese Cake