Mini Blueberry Cheesecakes

These mini blueberry cheesecakes are delicious, perfectly portable desserts!

Course Baking

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 163kcal

Author Michelle Ordever

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

Preheat oven to 170C/325F/Gas 3 and line cupcake pans with 24 cupcake liners.
To make the crust place the graham cracker crumbs, sugar, and melted butter into a medium bowl and stir to combine.
Place about a tablespoon of the crust into the cupcake liners.
Flatten the crust using the base of a glass, the back of a spoon, or even your fingers. Set aside.
To make the cheesecake use a hand mixer and beat together the cream cheese and sugar until
combined and smooth.
Beat in the sour cream, vanilla, and salt until combined.
Beat in 1 egg at a time until combined.
Scoop a generous tablespoon of the cheesecake mixture onto the crumb layer in each cupcake liner.
Add half a teaspoon of blueberry filling onto the cheesecake layer then add another generous tablespoon of cheesecake mixture.
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 for half an hour before removing from the pan and transfer to the fridge for a few hours to cool completely and firm up.
Meanwhile, make the crumble topping by placing all of the ingredients in a medium bowl.
Use your fingers to mix and lift the ingredients until combined and forms a crumble.
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

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

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