If you love apple streusel, then you’re going to be addicted to this Mini Blueberry Cheesecake recipe! These mini cheesecakes pack a delicious combination of creamy cheesecake filling, sweet blueberry pie topping, a crispy graham cracker base, and a buttery streusel-like crumble!
These mini blueberry cheesecakes are perfectly sized for a decadent yet acceptably portioned treat (but who’s judging anyway?!). I love how versatile this recipe is, too – Add in some fresh blueberries to the cheesecake batter in addition to the canned blueberry pie filling or whip up some strawberry crumble mini cheesecakes instead by substituting canned strawberry filling for blueberry. You can make your own fruity pie filling by following a recipe like this Crockpot Strawberry Raspberry Jam!
Enjoy these chilled after baking, or make a batch ahead of time to be stored in the freezer. They’re a great tea-time treat with girlfriends alongside Mini Cinnamon Rolls, Pineapple Upside Down Mini Cake, and Mini Chocolate Puff Pastries!
- These mini blueberry cheesecakes are the ideal size for dessert platters, potlucks, and high tea.
- This recipe yields 18 mini blueberry cheesecakes – great for catering at parties, holidays, or storing in the freezer for later use.
- These mini cheesecakes are creamy smooth with a sweet blueberry pie filling, while the buttery cracker crust and streusel topping provide a delicious contrasting texture.
- Graham cracker crumbs – These can be bought as crumbs, or you can make crumbs using a Ziploc bag and rolling pin or adding Graham crackers to a food processor.
- Butter – Salted and melted. You could use unsalted butter if you prefer, but I enjoy how the salt elevates the flavors in these mini cheesecakes. Butter is used in both the cracker crust and the streusel topping.
- Cream cheese – Allow the cream cheese to soften at room temperature and mix smoothly with the ingredients.
- White sugar – This is used to sweeten the cheesecake filling and the streusel topping.
- Eggs – Use large eggs for this recipe and allow them to reach room temperature before mixing them into the other ingredients.
- Sour cream – This adds tangy flavor and moisture to the mini cheesecakes, helping the filling to remain smooth and not cracked.
- Vanilla extract – Always use a high-quality extract for homemade treats.
- All-purpose flour – This is a sturdy flour that helps to thicken the cheesecake filling. I also use all-purpose flour in the streusel topping. You could use gluten-free flour such as Bob’s Red Mill.
- Blueberry pie filling – Use your favorite brand of blueberry pie filling or make your own!
- Baking powder – Check the expiration date for this ingredient. I like using it in the streusel for a bit of extra puff.
- Packed light brown sugar – For the streusel topping.
- Heavy whipping cream – You could also use milk. This cream is used in the streusel topping mixture.
Special Equipment: These miniature cheesecakes don’t require much by way of appliances or specialty tools. A hand mixer makes easy work of combining the cheesecake ingredients. Otherwise, you just need a mixing bowl, spoon, fork, muffin tin, and cupcake liners. Parchment liners are the easiest to peel away from the chilled cheesecakes when it comes time to eat them!
- If blueberries aren’t your thing, consider using canned strawberry pie filling instead of missing out on these delicious mini cheesecakes!
- If you’re rushed or want to decrease your recipe preparations, you can always use ready-made mini cracker pie crusts.
- To make these mini cheesecakes even more decadent, add 6 oz of melted white chocolate when making the cheesecake filling. Or drizzle the white chocolate over the top of the finished treats.
- Add fresh blueberries to your cheesecakes and the canned blueberry pie filling layered on top to provide a lovely sweet contrast. The fresh berries will also add an interesting texture to the cheesecakes.
- Lemon juice, lemon zest, and/or lemon oil can be added to the cream cheese mixture if you enjoy the combination of lemon and blueberry!
PRO TIP: Factor in some time before starting this recipe to allow ingredients like cream cheese and eggs to reach room temperature.
GRAHAM CRACKER CRUST:
Step 1: While the oven preheats, combine the Graham cracker crust with the melted butter in a large mixing bowl.
Step 2: Line a muffin tin with cupcake liners (preferably either parchment or foil-lined) and add one tablespoon of graham cracker crust mixture into each muffin cup; press it down to compact the crumbs.
Step 3: Mix the softened cream cheese with white sugar until creamy and fully combined.
Step 4: Add the eggs, beating them in just until combined.
Step 5: Add in the sour cream, vanilla extract, and flour and mix until combined.
Step 6: Add two tablespoons per muffin tin of the cheesecake filling.
Step 7: Gently spoon some of the blueberry pie filling over each mini cheesecake.
Step 8: Combine the streusel ingredients to make a crumble mixture.
Step 9: Gently pat down the streusel crumbs over the blueberry pie filling.
BAKE AND COOL: Bake for 20-25 minutes at 350°F or until the tops are browned. Remove the baked mini blueberry cheesecakes from the oven and allow them to cool for 20 minutes. Transfer the mini cheesecakes to the refrigerator to completely cool for about 2 hours before serving.
- The ingredients tend to fill the muffin tins right to the top, so you’ll need to press down the streusel slightly to ensure it stays put while baking.
- The cheesecakes will still be somewhat delicate when they come out of the oven, so you must allow them to firm up in the refrigerator for 2 hours after completely cooling. I suggest you keep them in the muffin tin while they cool down and during the chilling time – it will be much easier to remove them this way.
- If you make these mini cheesecakes ahead of time and intend to freeze them for later use, you can save yourself some trouble by simply storing them in their muffin tin with plastic wrap covering them and an additional layer of aluminum foil over that. I suggest you first flash freeze them uncovered and then cover them once frozen, as this will help the crumble not stick to the plastic wrap.
- I like to use parchment or foil-lined wrappers as liners for the muffin tins so that the cheesecakes come out of the tin easily. These liners are also the easiest to peel from the cheesecake filling.
Tiny desserts like these mini blueberry cheesecakes date back to the 18th century when petits fours grew in popularity!
These mini cheesecakes can be stored in the refrigerator for 5-7 days in an airtight container.
Yes! You also have the option of freezing your mini cheesecakes for up to 3 months. To defrost, simply thaw in the refrigerator for 4-5 hours.
Mini Blueberry Cheesecake
- 1 ½ graham cracker crumbs
- ½ cup salted butter melted
- 2 – 8 ounce packages cream cheese softened
- 1 cup white sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 can blueberry pie filling
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- ¼ cup salted butter melted
- 1 tablespoon heavy whipping cream or milk
- Preheat 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 melted butter and graham cracker crumbs until mixed.
- Press about 1 tablespoon of graham cracker crumb & butter mixture in the bottom of each cupcake wrapper.
- In a large bowl, beat cream cheese with the sugar until smooth. Scrape down sides of 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 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 20-25 minutes or until the streusel on top is evenly browned.
- Remove from oven and let cool for 20 minutes before placing in fridge to cool completely. These will need to cool in fridge for at least two hours before serving.