Mini Blueberry Crumble Cheesecakes
Wait until you try these amazing Mini Blueberry Crumble Cheesecakes. So easy to make and absolutely delicious, you get creamy cheesecakes in the perfect portion sized desserts. Delicious blueberries, a lite crumble on top of the perfect cheesecake cupcake, you are going to want to save this recipe.
Servings: 24
Ingredients
Graham Cracker Crust
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- ½ C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 C fresh Blueberries
Crumble Topping Ingredients
- ½ C light brown sugar
- ¼ C sugar
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ C unsalted butter melted
- 1 ¼ C flour
- ½ C fresh blueberries for topping
Instructions
Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Directions
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- Beat in the sour cream, vanilla and salt until combined
- Beat in 1 egg at a time until combined
- Mix in the fresh blueberries
- Scoop 2 ½ tbsp of the cheesecake mixture into the crust
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- Allow the cheesecakes to cool for a few hours in the fridge
Crumble Directions
- Combine all ingredients into a medium bowl
- Using your fingers, mix ingredients together until combined and crumble like
Topping the Cupcake
- Top the cheesecake with the crumble
- Place some fresh blueberries on top
- Enjoy!