Mini Blueberry Cheesecakes Recipe

In a large bowl, combine graham cracker crumbs, butter, and sugar. Mix to combine.

Line a 12-muffin tray with muffin liners.

Divide buttered-graham crumbs evenly into the lined muffin tray. Press tightly and evenly using the back of a tablespoon. Chill for 30 minutes.

Meanwhile, beat cream cheese and sugar. Beat until smooth and creamy.

Add vanilla extract, salt, and eggs. Beat until well blended. Set aside. 

In a large bowl, whip chilled all-purpose cream. Whip to almost stiff peaks. Add whipped cream to the cream cheese batter. Fold it gently to combine.

Scoop cream cheese mixture onto crumb-lined muffin tray.  

Bake in a preheated oven at 325 degrees F or 170 degrees C for about 20 minutes.

Allow to cool. Chill for 4 to 6 hours. 

Top with blueberry syrup or fresh blueberries before serving.