Mini Blueberry Cheesecakes are easy to make with a graham cracker crust, creamy and smooth cheesecake filling, homemade blueberry pie filling, and streusel crumb topping. They are bursting with blueberry flavour, packed into a bite-sized tret, perfect for parties and potlucks.
This easy dessert recipe can be made with fresh or frozen blueberries. Therefore don’t wait the blueberry season, you can enjoy all-year round! These are easy to make and transfer to any gathering.
If you love all things blueberry cheesecake, then make sure to try this super easy Blueberry Cream Cheese Muffins, Blueberry Cheesecake Crumb Cake, Blueberry Crumble Cheesecake Pie, Lemon Blueberry Lasagna, or Lemon Blueberry Cheesecake Cake, too.
Mini Blueberry Cheesecakes with Streusel Crumb Topping
These mini cheesecakes are perfect for making ahead, using just a few simple ingredients.
Looking so cute, and taste delicious, these mini cakes will be a hit at every party. Also, being mini cheesecakes they are so easy to serve, waiting to be picked up and put on your plate.
Why You Will Love These Mini Cheesecakes:
- Creamy and smooth cheesecake filling is awesome! Being soft in the center, and crunchy on top with streusel topping, makes perfect balance.
- They are made without a water bath, simply using regular muffin tin. No need for mini cheesecakes pans or special equipment.
- Homemade blueberry pie filling makes every bite irresistible.
- Mini Blueberry Cheesecakes are easy to transport and serve in any occasion .
- You can make it ahead and the cheesecakes will last for a few days in the fridge.
- This recipe is made with simple ingredients.
- You can use fresh or frozen blueberries.
How To Make Homemade Blueberry Pie Filling?
I used frozen blueberries, and didn’t thaw them first. In a heavy saucepan combine half of the blueberries and lemon juice. Cook over medium-high heat for a few minutes until the blueberries are bursting and juice has started to form. Remove from heat and mash the berries.
In a separate bowl, dissolve cornstarch in cold water. Then stir it into mashed blueberries. Add remaining berries and cook for an additional 2-3 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat and set aside to cool completely
If you don’t have enough time for this step just use the shortcut and use canned blueberry pie filling.
How To Make Mini Cheesecakes?
Use standard muffin tin and paper liners. Don’t need any special equipements, like mini cheesecake pans or water-bath.
Graham cracker crust is just a simple mixture of graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of each paper cup and set aside while making the cheesecake filling.
For Streusel crumb topping simply whisk together all-purpose flour, sugar, dash of salt and add melted bitter, then whisk with a fork until coarse crumbs are formed.
For the cheesecake filling, simply beat softened crem cheese, sugar, vanilla extract and flour. Add an egg and mix just to combine. Do not overmix the mixture.
Finally, spread about 1 ½ Tablespoons of cream cheese mixture over the crust, then spread blueberry pie filling ang top with streusel crumbs.
Place on a baking sheet, and bake for about half an hour at 325F.
Cool for 10-20 minutes in the pan then transfer on a rack to cool completely and enjoy! Also, you can serve them warm with a scoop of vanilla ice cream.
Mini Blueberry Cheesecakes
Description
Mini Blueberry Cheesecakes are easy to make with a graham cracker crust, creamy and smooth cheesecake filling, homemade blueberry pie filling, and streusel crumb topping.Â
Ingredients
Blueberry Pie Filling:
- 2 1/2 cups blueberries (fresh or frozen)
- 2 Tablespoon lemon juice
- 1 cup sugar
- 1 1/2 Tablespoons cornstarch (dissolved in 2 Tablespoons water)
- 1 teaspoon vanilla extract
Graham Cracker Crust:
- 1 1/4 cup graham cracker crumbs (pulsed in a food processor into fine crumbs)
- 1 1/2 Tablespoons sugar
- 1/4 cup unsalted butter-melted
Streusel Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
- 1 teaspoon cinnamon (optional)
- Dash of salt
- 6 Tablespoons unsalted butter-melted
Vanilla Cheesecake Filling:
- 12 oz. cream, cheese-softened
- 6 Tablespoons sugar
- 1 Tablespoon flour
- 1 1/2 teaspoon vanilla
- 1 egg-slightly beaten
Instructions
Blueberry Pie Filling:
- In a heavy saucepan combine half of the blueberries, sugar, and lemon juice. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for a few minutes or until the blueberries are soft, then remove from heat and mash the blueberries. Stir in cornstarch slurry, remaining blueberries and set back on the heat until thickens, stirring constantly. Set aside to cool completely.
- Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.
Graham Cracker Crust:
- In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
- Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.
Streusel Crumb Topping:
- Stir together sugar, flour, cinnamon, and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.
Vanilla Cheesecake Filling:
- Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
- Spread blueberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
- Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
- Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
- For longer storage, keep them in the fridge in an air-tight container.
