Here's a rich and creamy mini cheesecake topped with your favorite blueberry pie filling.
2 cups crushed graham crackers
3 tablespoons white sugar
1/2 cup unsalted butter, melted
450 grams cream cheese, softened
1 cup white sugar
1 cup all-purpose cream
2 medium eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 595-gram can blueberry pie filling
crushed graham crackers, for topping
Preheat oven at 340 degrees F or 170 degrees C for 25 minutes. Place cupcake liners in a muffin tin. Set aside.
For the crust, combine crushed graham, melted butter, sugar, and salt in a bowl. Mix until well blended.
Press 1 tablespoon of crumbs onto the bottom of the muffin cups. Set aside.
In another bowl, beat cream cheese until smooth and fluffy.
Add sugar and cream. Scrape the sides of the bowl.
Add egg one by one.
Add vanilla extract and salt. Mix until well blended.
Scoop cheesecake batter into the muffin cups and bake for 25 minutes. Sides should be firm and a bit jiggly in the center.
Let it cool for 30 minutes. Refrigerate for 1 hour.
Top with blueberries and crushed graham crackers.
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