Mini Blueberry Cheesecakes with Crumble Topping

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Mini Blueberry Cheesecakes are what summer is all and these mini baked cheesecakes are really easy to make and topped with a spoonful of blueberry pie filling and a sprinkling of yummy cinnamon-flavor crumble. The great thing about serving up mini cheesecakes is that everyone gets the perfect bite just for them! 

Mini Blueberry Cheesecakes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

If you need a delicious sweet treat to add to a dessert table for a party, or to serve at an afternoon tea party, these mini blueberry cheesecakes are something to fit the bill.

They are made in cupcake liners which makes them perfectly portioned – and portable!

Cookie crumb base is topped with vanilla flavored cheesecake and then baked. To make life simple you can use canned blueberry pie filling (which makes it really easy to switch to other flavors too!) and finished off with a sprinkling of a cinnamon scented crumble.

If you want to cook down fresh blueberries to make the blueberry topping, you totally can, and I’ve included that in the recipe card.

Ingredients & Equipment Used In This Recipe

You may already have some of the ingredients in your kitchen such as sugar, butter, flour etc., however, for your convenience, any specialized equipment and ingredients needed for this recipe have been linked to Amazon below. The full ingredients list with measurements is found in the recipe card.

• Graham Cracker Crumbs – or if you’re in the UK use Digestives. If you can’t get the ready-made crumbs, just smash up the graham crackers in a food bag with a rolling pin.
• Pure Vanilla Extract
• Kosher Salt – outside of the US these are sea salt flakes, try Maldon Sea Salt Flakes.
• Blueberry Pie Filling
• Light Brown Sugar
• Ground Cinnamon

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.

For my UK readers: When I go on vacation to the USA, I like to stock up on my favourite American food products and ingredients, so you’ll find them used in some of the recipes on The Purple Pumpkin Blog. Luckily, we can buy a lot of American ingredients online these days, and in supermarkets (check the World Foods aisle!) which is awesome! (Although sometimes the price can be on the high side…) When I use American ingredients in recipes that I share on my blog, I always aim to suggest British alternatives or include Amazon affiliate links to where you can buy them online.

More Recipes Using Blueberries

One of the hero ingredients in this recipe is blueberries so here are some more recipes using the same:

• Fresh Blueberry Lime Mocktail
• Fresh Sparkling Blueberry Lemonade – Summer Mocktail or Cocktail Mixer!
• Fruit Salad Cupcakes

More Cheesecake Recipes

Check out these cheesecake recipes out next:

• Cranberry & Chocolate Cheesecake Shots
• Easy Pumpkin Swirl Cheesecake Recipe
• Quick & Easy Berry & Lemon Cheesecake Cookies

How Do I Make Mini Blueberry Cheesecakes?

Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

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Mini Blueberry Cheesecakes

Yield: 24

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

These mini blueberry cheesecakes are delicious, perfectly portable desserts!

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Ingredients

For the Crust

• ¾ cup graham cracker crumbs (or Digestives)
• 1½ Tbsp sugar
• ¼ cup unsalted butter, melted

For the Cheesecake Filling

• 2 (8oz / 225g) packages cream cheese, softenend
• ½ cup sugar
• ½ cup sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt (sea salt flakes)
• 2 large eggs
• 1 (21oz/600g) can of blueberry pie filling

For the Crumble Topping

• ½ cup light brown sugar
• ¼ cup white sugar
• 1 tsp ground cinnamon
• ¼ tsp kosher salt (sea salt flakes)
• ½ cup unsalted butter, melted
• 1¼ cup flour (plain flour)

Instructions

1. Preheat oven to 170C/325F/Gas 3 and line cupcake pans with 24 cupcake liners.
2. To make the crust place the graham cracker crumbs, sugar, and melted butter into a medium bowl and stir to combine.
   
   
   
   
   
3. Place about a tablespoon of the crust into the cupcake liners.
   
   
   
4. Flatten the crust using the base of a glass, the back of a spoon, or even your fingers. Set aside.
   
   
   
5. To make the cheesecake use a hand mixer and beat together the cream cheese and sugar until
   combined and smooth.
6. Beat in the sour cream, vanilla, and salt until combined.
7. Beat in 1 egg at a time until combined.
8. Scoop a generous tablespoon of the cheesecake mixture onto the crumb layer in each cupcake liner.
9. Add half a teaspoon of blueberry filling onto the cheesecake layer then add another generous tablespoon of cheesecake mixture.
10. Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
11. Allow the cheesecakes to cool for half an hour before removing from the pan and transfer to the fridge for a few hours to cool completely and firm up.
12. Meanwhile, make the crumble topping by placing all of the ingredients in a medium bowl.
13. Use your fingers to mix and lift the ingredients until combined and forms a crumble.
14. When the cheesecakes are cooled, spoon some blueberry filling onto the top one and sprinkle some of the crumble on top. Enjoy!
    
    

Notes

If you would like to make your own blueberry pie topping (or can't get it in a can) here is a basic recipe. You may need to double/triple it to get the quantity you need.

• 2 tablespoons cornstarch (cornflour)
• ½ cup sugar
• 2 cups fresh or frozen blueberries
• ½ cup water
  

1. Place the cornstarch and sugar in a heavy-based saucepan and whisk together until there are no cornstarch lumps.
2. Add the blueberries, and water and cook over medium heat, stirring frequently until thick.
3. Remove from heat and cool.
4. Store in an airtight container in the fridge for up to one week.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 72mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 2g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Meal!

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal!

• Appetizer: Cucumber Feta Watermelon Skewers Party Appetizer with Balsamic Glaze
• Main Dish: Greek Steak Salad with Feta & Kalamata Olives
• Beverage: Refreshing Watermelon Vodka Slush Cocktail with Lime

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

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