Mini Blueberry Cheesecakes are straightforward to make with a graham cracker crust, creamy and clean cheesecake filling, home made blueberry pie filling, and streusel crumb topping. They’re bursting with blueberry flavour, packed right into a bite-sized tret, excellent for events and potlucks.
This straightforward dessert recipe might be made with recent or frozen blueberries. Subsequently don’t wait the blueberry season, you may take pleasure in all-year spherical! These are straightforward to make and switch to any gathering.
Should you love all issues blueberry cheesecake, then be certain that to do that tremendous straightforward Blueberry Cream Cheese Muffins, Blueberry Cheesecake Crumb Cake, Blueberry Crumble Cheesecake Pie, Lemon Blueberry Lasagna, or Lemon Blueberry Cheesecake Cake, too.
Mini Blueberry Cheesecakes with Streusel Crumb Topping
These mini cheesecakes are excellent for making forward, utilizing just some easy elements.
Trying so cute, and style scrumptious, these mini desserts might be a success at each social gathering. Additionally, being mini cheesecakes they’re really easy to serve, ready to be picked up and put in your plate.
Why You Will Love These Mini Cheesecakes:
- Creamy and clean cheesecake filling is superior! Being smooth within the middle, and crunchy on prime with streusel topping, makes excellent steadiness.
- They’re made with no water bathtub, merely utilizing common muffin tin. No want for mini cheesecakes pans or particular tools.
- Selfmade blueberry pie filling makes each chunk irresistible.
- Mini Blueberry Cheesecakes are straightforward to move and serve in any event .
- You may make it forward and the cheesecakes will final for a couple of days within the fridge.
- This recipe is made with easy elements.
- You need to use recent or frozen blueberries.
How To Make Selfmade Blueberry Pie Filling?
I used frozen blueberries, and didn’t thaw them first. In a heavy saucepan mix half of the blueberries and lemon juice. Prepare dinner over medium-high warmth for a couple of minutes till the blueberries are bursting and juice has began to kind. Take away from warmth and mash the berries.
In a separate bowl, dissolve cornstarch in chilly water. Then stir it into mashed blueberries. Add remaining berries and prepare dinner for a further 2-3 minutes, stirring continuously. As soon as the combination has thickened and resembles pie filling, take away from warmth and put aside to chill utterly
Should you don’t have sufficient time for this step simply use the shortcut and use canned blueberry pie filling.
How To Make Mini Cheesecakes?
Use commonplace muffin tin and paper liners. Don’t want any particular equipements, like mini cheesecake pans or water-bath.
Graham cracker crust is only a easy combination of graham cracker crumbs, sugar and melted butter. Press the combination into the underside of every paper cup and put aside whereas making the cheesecake filling.
For Streusel crumb topping merely whisk collectively all-purpose flour, sugar, sprint of salt and add melted bitter, then whisk with a fork till coarse crumbs are fashioned.
For the cheesecake filling, merely beat softened crem cheese, sugar, vanilla extract and flour. Add an egg and blend simply to mix. Don’t overmix the combination.
Lastly, unfold about 1 ½ Tablespoons of cream cheese combination over the crust, then unfold blueberry pie filling ang prime with streusel crumbs.
Place on a baking sheet, and bake for about half an hour at 325F.
Cool for 10-20 minutes within the pan then switch on a rack to chill utterly and revel in! Additionally, you may serve them heat with a scoop of vanilla ice cream.
Mini Blueberry Cheesecakes
Description
Mini Blueberry Cheesecakes are straightforward to make with a graham cracker crust, creamy and clean cheesecake filling, home made blueberry pie filling, and streusel crumb topping.
Components
Blueberry Pie Filling:
- 2 1/2 cups blueberries (recent or frozen)
- 2 Tablespoon lemon juice
- 1 cup sugar
- 1 1/2 Tablespoons cornstarch (dissolved in 2 Tablespoons water)
- 1 teaspoon vanilla extract
Graham Cracker Crust:
- 1 1/4 cup graham cracker crumbs (pulsed in a meals processor into tremendous crumbs)
- 1 1/2 Tablespoons sugar
- 1/4 cup unsalted butter-melted
Streusel Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup gentle brown sugar (or 1/4 cup gentle brown sugar + 1/4 cup granulated sugar)
- 1 teaspoon cinnamon (non-obligatory)
- Sprint of salt
- 6 Tablespoons unsalted butter-melted
Vanilla Cheesecake Filling:
- 12 oz. cream, cheese-softened
- 6 Tablespoons sugar
- 1 Tablespoon flour
- 1 1/2 teaspoon vanilla
- 1 egg-slightly crushed
Directions
Blueberry Pie Filling:
- In a heavy saucepan mix half of the blueberries, sugar, and lemon juice. Stir effectively and convey to a boil over medium-high warmth. Lower the warmth to medium-low and simmer for a couple of minutes or till the blueberries are smooth, then take away from warmth and mash the blueberries. Stir in cornstarch slurry, remaining blueberries and set again on the warmth till thickens, stirring continuously. Put aside to chill utterly.
- Preheat the oven to 325 F. Line cupcake pan with paper liners, and put aside.
Graham Cracker Crust:
- In a bowl stir collectively graham cracker crumbs and sugar with a fork, Then, stir in melted butter, till all crumbs are evenly moistened.
- Divide the combination amongst ready liners (about 1 ½ Tablespoons per every) and press firmly within the backside, then place within the fridge.
Streusel Crumb Topping:
- Stir collectively sugar, flour, cinnamon, and sprint of salt Add melted butter and blend with a fork till coarse crumbs kind and put aside.
Vanilla Cheesecake Filling:
- Beat softened cream cheese, sugar, flour and vanilla till clean. Add egg and blend simply to mix, don’t overmix! Unfold cheesecake combination over ready crusts to fill every cup just a bit over midway (2/3 max).
- Unfold blueberry pie filling over vanilla cheesecake. Fill them nearly all the best way to the highest.
- Lastly, prime every cup with streusel crumb,gently press the crumb along with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or till set.
- Cool the cheesecakes within the pan for 20 minutes, then switch on a rack to chill utterly.
- For longer storage, hold them within the fridge in an air-tight container.