• Prep Time: 45 minutes
  • Cooking Time: 60 minutes
  • Serves: 12

Vanilla Bean Mini Cheesecakes with Blueberry Sauce

  • Recipe Submitted by on

 Ingredients List

  • For the crust:
  • 1/2 cup sweetened flake coconut
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cut into small pieces
  • 3 tablespoons granulated sugar
  • pinch salt
  • For the cheesecake filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste
  • For the blueberry topping:
  • 1 cup blueberries
  • 1-2 teaspoons lemon juice, to taste
  • 2 tablespoons sugar
  • 1-2 tablespoons water


Preheat oven to 325°. Spread coconut onto bottom of small baking pan. Bake for 10-12 minutes, stirring every few minutes, until toasted. Set aside to cool slightly.

Increase oven temperature to 350°. Grease 12 cups of a mini cheesecake pan or line 12 cups of a miniature muffin pan with paper liners.

To make the crust:

Mix flour, butter, 3 tablespoons sugar, and salt with a fork, pastry blender, or your hands. Mix in toasted coconut.

Press 1 & 1/2 to 2 tablespoons of mixture into bottom and partially up the sides of prepared pan. Bake for 15 minutes. Set aside to cool slightly.

To make the cheesecake filling:

Beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Pour batter onto crusts, filling each cup. Bake 15-18 minutes, or until cheesecakes are set. Cool in pan on wire rack for about an hour. Refrigerate at least 2 hours before serving.

To make the blueberry topping:

Place blueberries, lemon juice, 2 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 2-3 minutes. Reduce heat and simmer for another 2-3 minutes, stirring to desired consistency. Add more water if necessary. Remove from heat and cool slightly. Refrigerate until ready to use. Serve cold or warm over cheesecakes.

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