Blueberry Swirl Mini Cheesecake Cupcakes

From 6 Bittersweets
Adapted from Martha Stewart Cupcakes via Annie's Eats
Makes 14 cupcakes

XIAOLU'S NOTES: For a lovely almond-y twist, replace half the graham cracker crumbs with amaretti biscuit cookie crumbs and omit the extra sugar in the crust. Or use chocolate wafer crumbs and keep the sugar. You could also easily swap out the blueberries for almost any other berry or even other types of fruit. You'll want to adjust the amount of sugar according to the sweetness of the fruit you use. Have fun with it!

3/4 cup graham cracker crumbs
1 1/2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar

1/2 cup fresh or frozen blueberries
1 Tbsp sugar

1 lb. cream cheese, softened
1/2 cup PLUS 1 Tbsp sugar
Pinch of salt
1/2 tsp pure vanilla extract
2 large eggs, room temperature

Preheat the oven to 350 degrees F. Line 2 cupcake pans with 14 paper liners (or line 1 pan plus use 2 standalone wrappers).

To make crusts: in a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together with a fork until well blended and all dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (A small glass or another standalone baking cup work well.) Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.

To make the fruit puree: combine the blueberries and sugar in a regular or food processor or using a stick blender in a measuring cup. Process until smooth, and set aside. If using frozen berries, boil the puree in a small saucepan for about 5 minutes to evaporate some of the water; then cool and set aside.

To make the cheesecake: beat the cream cheese on medium-high speed in the bowl of an electric mixer just until smooth. Blend in the remaining sugar until well incorporated. Mix in the salt and vanilla. Finally, beat in the eggs one at a time, mixing well after each addition.

To assemble: spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a 1/2 teaspoon of the berry puree in a few dots over the cheesecake filling. Use a toothpick or a skewer, chopstick, or thin knife to lightly swirl and create a marbled effect.

Bake until the filling is just set, about 20 to 30 minutes. (They will look puffed initially but will return to normal with time.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.