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
Scale
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.
