Name: Mini Blueberry Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 12
Ingredients: For the Crust:; 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 1/2 cup unsalted butter, melted; For the Cheesecake Filling:; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup sour cream; For the Blueberry Topping:; 1 cup fresh blueberries; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 1/4 teaspoon lemon juice; For the Crumble Topping:; 1/2 cup all-purpose flour; 1/4 cup old fashioned oats; 1/4 cup packed light brown sugar; 1/4 cup cold unsalted butter, cubed

Mini Blueberry Cheesecakes

Craving a delicious and portable dessert? Look no further than these mini blueberry cheesecakes! Packed with creamy cheesecake filling, sweet blueberry topping, and a delightful crumble topping, they’re the perfect treat for any occasion. Plus, they’re surprisingly easy to make at home.

This recipe uses readily available ingredients like cream cheese, graham crackers, and fresh blueberries. No fancy equipment is required, just a cupcake pan and a mixing bowl.

The crust is made with a classic graham cracker crumb base, offering a sturdy foundation for the decadent cheesecake filling. The filling itself is smooth and flavorful, thanks to the combination of softened cream cheese, sugar, and a hint of vanilla extract.

For the star of the show, the blueberry topping is bursting with fresh flavor. A touch of cornstarch thickens the mixture, preventing it from becoming soggy. Finally, the crumble topping adds a delightful textural contrast with its buttery, oat-infused crunch.

These mini cheesecakes are perfect for portion control and easy to share. They’re also great for potlucks, bake sales, or simply enjoying a sweet treat at home. So why not whip up a batch today? You won’t be disappointed!

Questions I often get asked about this recipe:

Can I use something other than graham crackers for the crust?
Yes, you could use crushed cookies, chopped nuts, or even a shortbread crust recipe.

I don’t have fresh blueberries, can I use frozen?
Absolutely! Just thaw and drain the frozen blueberries before adding them to the topping.

I’m not a fan of sour cream, can I leave it out?
The sour cream adds a touch of tang and creaminess, but you can substitute with plain yogurt or skip it altogether. The texture might be slightly denser.

“Do you have any other flavor ideas for the topping?
Sure! You could use other fruits like raspberries, peaches, or cherries. You could also experiment with different spices in the crumble topping, like cinnamon or nutmeg.

Can I make these cheesecakes in a regular cheesecake pan?
Yes, you can! Just adjust the baking time accordingly. A larger cheesecake will take longer to bake through.

What you need to make Mini Blueberry Cheesecakes:

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup sour cream

For the Blueberry Topping:

1 cup fresh blueberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

1/4 teaspoon lemon juice

For the Crumble Topping:

1/2 cup all-purpose flour

1/4 cup old fashioned oats

1/4 cup packed light brown sugar

1/4 cup cold unsalted butter, cubed

How to make it:

Preheat oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.

Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each prepared cupcake liner. Bake for 5 minutes. Let cool slightly.

Make the cheesecake filling: In a large bowl, beat together softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined. Stir in sour cream until just incorporated. Do not overmix.

Fill the crusts: Divide the cheesecake filling evenly among the cooled crusts.

Make the blueberry topping: In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Remove from heat and let cool slightly.

Make the crumble topping: In a medium bowl, combine flour, oats, and brown sugar. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.

Assemble the cheesecakes: Spoon a dollop of blueberry topping over each cheesecake filling. Sprinkle the crumble topping evenly over the cheesecakes.

Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.

Let cool completely in the pan, then refrigerate for at least 2 hours before serving.

Tips:

For a richer flavor, use brown sugar in the crust.

If you don’t have fresh blueberries, you can use 1 cup of store-bought blueberry pie filling.

You can toast the oats in the crumble topping for a deeper flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.

These mini cheesecakes can be stored in the refrigerator for up to 3 days.

Latest Reviews:

Delicious and easy! These mini cheesecakes were a huge hit at my party. The crust was buttery, the filling creamy, and the blueberry topping added the perfect pop of flavor. I’ll definitely be making them again! Jacky T.

Perfect for beginners! I loved that this recipe didn’t require any fancy equipment. The instructions were clear and easy to follow, and the results were impressive. These cheesecakes are sure to become a new favorite. Rick D.

Love the crumble topping! This recipe is a great twist on classic cheesecake. The crumble topping adds a delightful textural contrast and the blueberry filling is bursting with flavor. Absolutely delicious! Tonia P.

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