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+ servings

Mini Blueberry Cheesecake

close up shot of mini blueberry cheesecake showing its inside layers on a plate
These pretty mini blueberry cheesecakes are bursting with the velvety cheesecake flavor that everyone loves packed into a perfect individual size serving.
Prep Time 20 mins
Cook Time 20 mins
Chill Time 2 hrs 20 mins
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 18 mini cheesecakes
Calories 297 kcal

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup salted butter melted
  • 16 ounces cream cheese softened
  • 1 cup white sugar
  • 2 large eggs
  • 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
  • cup granulated sugar
  • 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

Inspiration From: Cake Cottage

Nutrition

Calories: 297kcalCarbohydrates: 30gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 208mgPotassium: 143mgFiber: 1gSugar: 21gVitamin A: 644IUVitamin C: 1mgCalcium: 74mgIron: 1mg