Mini Blueberry Cheesecake

5 from 6 votes

This pretty mini blueberry cheesecake recipe is bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual-size serving.

Prep Time20

Cook Time20

Chill Time2 20

Total Time3

Course: Dessert

Cuisine: American

Keyword: Mini Blueberry Cheesecake Recipe

Servings: mini cheesecakes

Calories: 297kcal

Ingredients

½ cup salted butter, melted
1½ cups graham cracker crumbs
16 ounces cream cheese, softened
1 cup white sugar
2 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 can blueberry pie filling

Streusel Topping

¾ cup all-purpose flour
1 tablespoon baking powder
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
¼ cup salted butter, melted
1 tablespoon heavy whipping cream, or milk

Instructions

Preheat the oven to 350°F.
Fill 18 muffin tins with parchment or foil-lined wrappers (these peel better than paper wrappers from this dessert).
In a medium bowl, stir together the melted butter and graham cracker crumbs until mixed.
Press about 1 tablespoon of graham cracker crumb and butter mixture in the bottom of each cupcake wrapper.
In a large bowl, beat cream cheese with the sugar until smooth. Scrape down the sides of the bowl often.
Beat in eggs until well mixed.
Beat in sour cream, vanilla and flour until well mixed.
Scoop 2 tablespoons of cheesecake mix into each cupcake wrapper.
Divide the blueberry pie filling between the cupcakes, spoon some blueberries and the filling gently over the cheesecake mixture.
To make the streusel topping, stir together flour, baking powder, sugar, and brown sugar.
Pour the melted butter over the mixture and stir until combined and crumbly.
Add heavy cream and stir to combine. The streusel crumbles will stick together just slightly, making small clumps.
Sprinkle the streusel over the top of the blueberry filling on each cheesecake.
Baking 20 to 25 minutes or until the streusel on top is evenly browned.
Remove from the oven and let cool for 20 minutes before placing in the fridge to cool completely. These will need to cool in the refrigerator for at least two hours before serving.

Notes

Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Make sure you are using room temperature cream cheese so that you don’t end up with lumps in your cheesecake.
The ingredients will fill the muffin tins to the top. You can press down the streusel just slightly to keep it contained on top of each cheesecake.
For best results, the individual cheesecakes do need to chill thoroughly so that they can firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.

Inspiration From: Cake Cottage

Nutrition