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Blueberry crumble mini cheesecakes with a crunchy topping and fresh blueberries
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Blueberry Crumble Mini Cheesecakes

Delightful mini cheesecakes with a creamy filling, juicy blueberries, and a buttery oat crumble topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Mini Desserts
Servings: 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer

Ingredients

Graham Cracker Crust

  • 1 1/3 cups Graham crackers, finely crushed
  • 1/4 teaspoon Cinnamon
  • 2 1/2 tablespoons Granulated sugar
  • 6 tablespoons Butter, melted

Crumble Topping

  • 1/2 cup All-purpose flour
  • 1/4 cup Quick oats
  • 1/4 cup Light-brown sugar plus 2 tablespoons
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 1/4 cup Unsalted butter, melted

Cheesecake Filling

  • 2 packages Cream cheese, softened (8 oz each)
  • 2/3 cup Granulated sugar
  • 2 large Eggs
  • 1/4 cup Sour cream
  • 1 1/2 teaspoons Vanilla extract or vanilla bean paste

Blueberry Layer

  • 2 teaspoons Granulated sugar
  • 2 teaspoons All-purpose flour
  • 1 tablespoon Fresh lemon juice
  • 1 cup Fresh blueberries, rinsed and patted dry

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • Make the graham cracker crust by combining crushed graham crackers, sugar, cinnamon, and melted butter in a bowl. Stir until the crumbs are fully moistened.
  • Spoon about a tablespoon of the mixture into each muffin liner. Press it firmly down to form an even base. Bake for 5 minutes, then remove from oven.
  • For the crumble topping, mix together flour, quick oats, brown sugar, cinnamon, nutmeg, and melted butter in a bowl. Stir until combined and set aside.
  • Prepare the cheesecake filling by beating the softened cream cheese and sugar until light and fluffy. Mix in eggs one at a time, followed by the sour cream and vanilla. Scrape down the bowl as needed.
  • For the blueberry layer, toss blueberries with sugar, flour, and lemon juice. Set aside.
  • Divide the cheesecake filling evenly over the pre-baked crusts, filling about two-thirds full.
  • Spoon a generous teaspoon of the blueberry mixture over each cheesecake, gently pressing some blueberries into the batter.
  • Sprinkle each mini cheesecake with the prepared crumble topping, covering the tops evenly.
  • Bake for 20–24 minutes, or until the centers look almost set (they should jiggle slightly but not be wet).
  • Remove from the oven and allow cheesecakes to cool in the pan. Transfer to the refrigerator and chill at least 2 hours before serving to set.

Notes

These cheesecakes are delightful on their own, but they shine even brighter alongside creamy vanilla ice cream or a dollop of whipped cream.