Quick Blueberry Crumble Mini Cheesecakes
A delightful fusion of creamy cheesecake and fresh blueberries, encased in a crumbly topping.
Equipment
- Mixing Bowl
- Muffin Tin
- Electric Mixer
Ingredients
Ingredients
- 1 cup Fresh Blueberries Ripe and sweet, can substitute with thawed frozen blueberries.
- 8 ounces Cream Cheese Softened to room temperature.
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Flavoring
- 1 large Egg
- 1 cup Graham Cracker Crumbs Can use crushed whole graham crackers.
- 4 tablespoons Unsalted Butter Melted.
- 1/4 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 pinch Salt To enhance flavors.
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Line a muffin tin with cupcake liners and press about 1 tablespoon of the crumb mixture into each liner.
- In another bowl, beat the cream cheese until smooth, then add sugar, vanilla, and salt, mixing until combined.
- Add the egg and mix until just incorporated.
- Fold in the blueberries gently.
- Spoon the cheesecake filling into each crust, filling about 3/4 full.
- In a small bowl, mix brown sugar, cinnamon, and a pinch of salt for the crumble topping, then sprinkle over the cheesecakes.
- Bake for 20-25 minutes until set around the edges.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve as is or garnish with extra blueberries or whipped cream.
Notes
These mini cheesecakes can be customized with different fruits or toppings.