These pretty mini blueberry cheesecakes are bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual size serving.
This mini blueberry cheesecake tastes just as heavenly as a full size cheesecake but takes only a fraction of the time. This delectable dessert features a crunchy graham cracker crumb crust, a creamy cheesecake filling and a sweet blueberry topping.
MINI BLUEBERRY CHEESECAKE INGREDIENTS
You will need:
- 1 ½ cups of graham cracker crumbs
- ½ cup of salted butter, melted
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup of white sugar
- 2 large eggs
- ⅓ cup of sour cream
- 1 teaspoon of vanilla extract
- 1 tablespoon of all-purpose flour
- 1 can of blueberry pie filling
For the Streusel Topping
- ¾ cup of all-purpose flour
- 1 tablespoon of baking powder
- ⅓ cup of granulated sugar
- ⅓ cup of packed light brown sugar
- ¼ cup of salted butter, melted
- 1 tablespoon of heavy whipping cream (or milk)
SUBSTITUTIONS AND ADDITIONS
Blueberries: You could bake fresh blueberries into these cheesecakes, but the pie filling adds that nice sweet contrast.
Lemon: Lemon is always a fantastic companion to blueberry. Add a bit of lemon zest, lemon juice or lemon extract into your cheesecake filling to make tangy mini lemon blueberry cheesecakes.
Filling: Instead of the blueberry pie filling, you could pick another one of your favorites, such as cherry, apple or strawberry.
Crust: You could change the type of crust you are using, try vanilla nilla wafers or an oreo crust for two alternatives.
HOW TO MAKE THIS MINI BLUEBERRY CHEESECAKE RECIPE
STEP ONE: In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
STEP TWO: Fill 18 muffin cups with parchment or foil-lined wrappers. Press about 1 tablespoon of graham cracker crumb & butter mixture in the bottom of each of the cupcake liners.
PRO TIP: Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
STEP THREE: In a large bowl, with an electric mixer beat the cream cheese with the sugar until smooth. Scrape down the sides of the bowl often. Beat in the eggs until thoroughly combined. Beat in the sour cream, vanilla and flour until well mixed.
PRO TIP: Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
STEP FOUR: Scoop 2 tablespoons of the cheesecake batter into each cupcake wrapper on top of the graham cracker crust.
STEP FIVE: Divide the blueberry pie filling between the cupcakes – spoon some blueberries and the filling gently over the cheesecake mixture.
STEP SIX: To make the streusel topping stir together flour, baking powder, sugar, and brown sugar in a small bowl. Pour the melted butter over the mixture and stir until combined and crumbly. Add the heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
STEP SEVEN: Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
PRO TIP: The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
STEP EIGHT: Preheat oven to 350°F and bake cheesecakes for 20 to 25 minutes or until the streusel on top is evenly browned.
STEP NINE: Remove the muffin pan from the oven and let cool for 20 minutes before placing it in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.
PRO TIP: For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.
STORAGE
IN THE FRIDGE: Store the mini berry cheesecakes in an airtight container in the refrigerator for 5 to 7 days.
IN THE FREEZER: These mini desserts freeze and thaw very well. Store them in the freezer in an airtight container for up to 3 months.
Mini blueberry cheesecakes are like little bites of heaven. They are less intimidating than full-size cheesecakes but taste just as amazing. Graham cracker crumbs, luscious cream cheese filling and a juicy blueberry topping, all wrapped up in a little package for the perfect dessert — what more could you ask for?
Mini Blueberry Cheesecake
These pretty mini blueberry cheesecakes are bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual size serving.
PREP TIME : 20 minutes
COOK TIME : 20 minutes
TOTAL TIME : 3 hours
SERVINGS : 18 mini cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- 16 ounces cream cheese softened
- 1 cup white sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can blueberry pie filling
Streusel Topping
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ¼ cup salted butter melted
- 1 tablespoon heavy whipping cream or milk
Instructions
- Preheat the oven to 350°F.
- Fill 18 muffin tins with parchment or foil-lined wrappers (these peel better than paper wrappers from this dessert).
- In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
- Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
- In a large bowl, beat cream cheese with the sugar until smooth. Scrape down the sides of the bowl often.
- Beat in eggs until well mixed.
- Beat in sour cream, vanilla and flour until well mixed.
- Scoop 2 tablespoons of cheesecake mix into each cupcake wrapper.
- Divide the blueberry pie filling between the cupcakes, spoon some blueberries and the filling gently over the cheesecake mixture.
- To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar.
- Pour the melted butter over the mixture and stir until combined and crumbly.
- Add heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
- Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
- Baking 20 to 25 minutes or until the streusel on top is evenly browned.
- Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.
Notes
Inspiration From: Cake Cottage
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 208mg | Potassium: 143mg | Fiber: 1g | Sugar: 21g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
