Mini Blueberry Crumble Cheesecakes

5 from 1 vote

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.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: blueberry crumble cheesecakes

Servings:

Calories: 157kcal

Author: Jill

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!

Nutrition