Mini Blueberry Cheesecake Cups With a Crumble Topping
This Mini Blueberry Cheesecake recipe is a fun twist on traditional cheesecake. You've got a buttery graham cracker crust, a luscious cheesecake filling, and a sweet-tangy blueberry topping.
Ingredients
Graham Cracker Crust Ingredients
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling Ingredients
- 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 - 21 oz can of blueberry pie filling
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
Instructions
Graham Cracker 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 Filling 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.
Crumble Topping Directions
- Combine all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble like.
Making the Mini Cheesecakes
- Scoop the cheesecake mixture into the crust to fill the cup 3/4 of the way.
- Add 2 tablespoons of blueberry filling on top of the cheesecake mixture.
- Sprinkle with some of the crumb topping.
- 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 to room temperature on a wire wrack and then transfer to the refrigerator and chill for at least two hours.