If you have a sweet tooth and love the perfect balance of creamy and crunchy, this Mini Blueberry Crumble Cheesecakes Recipe is exactly the treat you need in your life. Imagine bite-sized cheesecakes with a luscious cream cheese filling, bursting with fresh blueberries, and topped with a golden, buttery crumble that offers just the right amount of crunch. These charming little desserts pack all the flavor and texture you could want, making them ideal for gatherings, special occasions, or simply a delightful weekend indulgence. Each mini cheesecake is so satisfying, you’ll find it hard to have just one!
Ingredients You’ll Need
These ingredients are straightforward yet essential to crafting a perfectly textured and flavorful Mini Blueberry Crumble Cheesecakes Recipe. Each component brings something special that combines to make this dish a standout dessert.
- ¾ cup graham cracker crumbs: These form the crunchy and slightly sweet base crust that supports the cheesecake beautifully.
- 1 ½ tbsp sugar: Adds just enough sweetness to the graham crust without overpowering.
- ¼ cup unsalted butter (melted): Binds the crust ingredients together and gives a rich, buttery taste.
- 2 – 8 oz cream cheese (softened): The star of the filling providing creamy texture and tangy flavor.
- ½ cup sugar: Sweetens the cheesecake filling perfectly, balancing the tartness of the berries.
- ½ cup sour cream: Adds a lovely creaminess and subtle tang to the filling, enhancing depth.
- ¾ tsp pure vanilla extract: Elevates the flavor with warm, aromatic notes.
- â…› tsp kosher salt: Balances the sweetness and intensifies the overall flavor.
- 2 large eggs: Helps set the cheesecake filling and gives it structure.
- 1 cup fresh blueberries: Fresh and juicy, these infuse the filling with bursts of fruity flavor.
- ½ cup light brown sugar: Adds a caramel-like sweetness to the crumble topping.
- ¼ cup sugar: Sweetens the crumble for a perfect golden finish.
- 1 tsp ground cinnamon: Gives warmth and an inviting aroma to the crumble topping.
- ¼ tsp kosher salt: Enhances the crumble’s nuanced flavors.
- ½ cup unsalted butter (melted): Binds the crumble and makes it delightfully rich and crumbly.
- 1 ¼ cup flour: Provides the crumble with its structure and the perfect grainy texture.
- ½ cup fresh blueberries for topping: Adds a pop of color and fresh berry goodness as a final flourish.
How to Make Mini Blueberry Crumble Cheesecakes Recipe
Step 1: Make the Graham Cracker Crust
Start by mixing the graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press this evenly into the bottoms of your mini muffin tin cups to create a firm crust. This step is crucial because the crust forms the sturdy, crunchy foundation that contrasts so wonderfully with the creamy cheesecake filling.
Step 2: Prepare the Cream Cheese Filling
Using a mixer, beat the softened cream cheese with sugar, sour cream, vanilla extract, and kosher salt until smooth and silky. Add eggs one at a time, beating gently just until incorporated. Finally, fold in the fresh blueberries to evenly disperse those juicy bursts of fruit throughout each cheesecake. Your filling should be luscious but not too runny to ensure a perfect bake.
Step 3: Assemble and Bake
Spoon the cream cheese mixture over each graham cracker crust in the mini muffin tin, filling almost to the top. Now prepare the crumble topping by combining brown sugar, sugar, cinnamon, salt, flour, and melted butter until crumbly. Sprinkle this generously on top of each cheesecake. Bake them at 325°F for about 20 minutes, or until the edges are just set and the centers still slightly jiggle — that’s the sign of creamy perfection.
Step 4: Cool and Add Final Blueberry Touch
Once baked, let the cheesecakes cool completely in the pan, then refrigerate for at least two hours to set fully. Before serving, top each mini cheesecake with a few fresh blueberries for extra color, freshness, and that irresistible visual appeal that invites you to dig right in.
How to Serve Mini Blueberry Crumble Cheesecakes Recipe
Garnishes
The fun with this Mini Blueberry Crumble Cheesecakes Recipe is how easily you can customize the garnishes. A light dusting of powdered sugar over the fresh berries, a drizzle of honey, or a tiny sprig of mint adds elegance and a burst of fresh flavor that complements the sweetness.
Side Dishes
Serve alongside a cup of hot coffee or a chilled sparkling lemonade to balance the sweetness and make your dessert moment feel extra special. Fresh fruit salads or a dollop of whipped cream can also highlight the vibrant blueberry flavor, turning a simple dish into a memorable feast.
Creative Ways to Present
Try presenting these mini cheesecakes on a tiered dessert stand or nestled inside decorative cupcake liners for an inviting display. You could also place them on small dessert plates with a smear of blueberry compote to impress guests with a professional look and an additional layer of flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days without losing their texture or flavor. This Mini Blueberry Crumble Cheesecakes Recipe lends itself well to being enjoyed over a few days without any fuss.
Freezing
If you want to keep these mini treats longer, freeze them on a baking sheet first, then transfer to a sealed container or freezer bag. They can be frozen for up to 2 months and thawed overnight in the fridge when you’re ready to enjoy that same fresh taste.
Reheating
Because these cheesecakes are best served chilled, reheating is generally not recommended. If you prefer a slightly warm dessert, a brief 10-second zap in the microwave will do, but be careful not to melt the delicate crumble topping.
FAQs
Can I use frozen blueberries in this Mini Blueberry Crumble Cheesecakes Recipe?
Yes, you can substitute frozen blueberries if fresh ones aren’t available. Just make sure to thaw and drain them well to prevent excess moisture from affecting the texture of the cheesecake.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works great as a substitute and adds a similar tangy creaminess to the cheesecake filling.
Can I make these cheesecakes dairy-free?
With some ingredient swaps like dairy-free cream cheese and butter alternatives, this recipe can be adjusted to be dairy-free, but keep in mind the texture and flavor will differ slightly.
How long does it take to make these mini cheesecakes from start to finish?
Prep takes about 30 minutes, baking another 20 minutes, plus cooling and chilling time. Overall, plan ahead for at least 3 hours if chilling time is included.
Are these mini cheesecakes suitable for parties?
Absolutely! Their size makes them perfect finger foods for parties or events, allowing guests to enjoy a sweet bite without the mess or fuss of slicing a whole cheesecake.
Final Thoughts
This Mini Blueberry Crumble Cheesecakes Recipe is truly a joy to make and even more delightful to eat. The way creamy, fruity, and crunchy elements come together in these little bites is simply irresistible. Whether you’re a seasoned baker or just trying to impress friends with a homemade dessert, these cheesecakes will not disappoint. Give them a try—you might just find your new favorite sweet treat!
Print
Mini Blueberry Crumble Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus 2 hours chilling
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Blueberry Crumble Cheesecakes, a perfect blend of creamy cheesecake and sweet blueberry crumble topping. Ideal for parties or a special treat, these bite-sized delights combine a buttery graham cracker crust, luscious blueberry-infused cheesecake filling, and a crunchy cinnamon crumble topping for a scrumptious finish.
Ingredients
Crust
- ¾ cup graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- â…› tsp kosher salt
- 2 large eggs
- 1 cup fresh blueberries
Crumble Topping
- ½ cup light brown sugar
- ¼ cup sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ cup unsalted butter, melted
- 1 ¼ cups flour
Garnish
- ½ cup fresh blueberries for topping
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and press this mixture firmly into the bottoms of a mini muffin pan lined with cupcake liners to form an even crust layer.
- Make the cheesecake filling: Beat the softened cream cheese until smooth and creamy. Gradually add sugar, sour cream, vanilla extract, kosher salt, and eggs, blending thoroughly after each addition. Gently fold in 1 cup of fresh blueberries to the batter ensuring they are evenly distributed.
- Mix the crumble topping: In another bowl, whisk together light brown sugar, sugar, ground cinnamon, kosher salt, and flour. Pour in melted butter and stir until the mixture resembles coarse crumbs.
- Assemble and bake the cheesecakes: Spoon the cheesecake filling over the prepared crusts in the mini muffin pan. Sprinkle the crumble topping generously over each filled cup. Bake in a preheated oven at 325°F (163°C) for approximately 20 minutes, or until the edges are set but the center is slightly jiggly.
- Cool and garnish: Remove from the oven and allow the mini cheesecakes to cool in the pan. Once cooled, transfer them to the refrigerator to chill for at least 2 hours. Before serving, top each mini cheesecake with fresh blueberries for an extra burst of flavor and visual appeal.
Notes
- Use cupcake liners to easily remove the mini cheesecakes from the pan without sticking.
- Do not overbake; the center should remain slightly jiggly to ensure a creamy texture.
- Make sure cream cheese is fully softened for a smooth batter to avoid lumps.
- Fresh blueberries work best to maintain texture and flavor in the filling and topping.
- Store leftovers refrigerated for up to 3 days, covered tightly.
