Mini Blueberry Cheesecakes with Streusel Crumb Topping

The name says it all. These mini cheesecakes carry a buttery streusel crumb topping that turns a simple cheesecake bite into something guests remember. You only need a few simple ingredients, and the whole batch can be made ahead, which is exactly what I want when I am hosting.

Serving is just as easy. Set the tray on the table and everyone can pick up a cheesecake and place it right on their plate. No slicing, no crumbling, no fuss.

Mini Blueberry Cheesecakes, Mini Blueberry Cheesecakes with Streusel Crumb Topping

If you prefer the same flavors in a larger format, try blueberry cheesecake bars, made with a graham cracker crust, a blueberry filling, and a buttery streusel topping.

Why You Will Love These Mini Cheesecakes:

The filling is creamy and smooth, and the streusel topping adds a crisp crunch, so every bite has a soft center and a crisp top. Here is why I keep making these mini cheesecakes.

Creamy filling, crunchy top. The cheesecake layer is smooth and soft in the center, while the streusel adds a crisp, buttery contrast in every bite.
No water bath. You bake these in a regular muffin tin with paper liners, so there is no need for mini cheesecake pans, a roasting pan, or any special equipment.
Homemade blueberry pie filling. The cooked filling is what makes each bite taste like real pie.

Easy to transport. They travel well to parties, potlucks, and family gatherings, and they can be made ahead and kept for a few days in the refrigerator.
Simple ingredients. Fresh or frozen blueberries both work, so you can bake these any time of year.
Perfect for a crowd. One batch makes 12 mini cheesecakes, and the recipe is simple enough to double when the whole family shows up.

How To Make Homemade Blueberry Pie Filling?

The homemade blueberry pie filling is the heart of this recipe, and it comes together in one saucepan. I use frozen blueberries most of the time, and I do not thaw them first. They go straight from the freezer into the pan, which keeps the filling bright and juicy.

Combine half of the blueberries with the sugar and the lemon juice in a heavy saucepan. Stir well and bring to a boil over medium high heat.
Reduce the heat to medium low and simmer for a few minutes, until the berries soften and release their juice.

Remove the pan from the heat and mash the berries with a fork or a potato masher.
Stir in the cornstarch slurry, which is 1 1/2 Tablespoons of cornstarch dissolved in 2 Tablespoons of cold water, along with the remaining whole blueberries.
Return the pan to the heat and cook for 2 to 3 minutes, stirring constantly, until the mixture thickens and looks like pie filling.

Remove from the heat and let it cool completely before spooning it over the cheesecake filling.

If you are short on time, canned blueberry pie filling works as a store bought shortcut. The homemade version is worth the extra ten minutes, though, because the flavor is fresher and you control the sweetness.

How To Make Mini Cheesecakes?

You only need a standard muffin tin and paper liners. There is no water bath and no mini cheesecake pan involved, which is why I make these on weeknights as often as I do for parties.

Make the crust. In a bowl, stir together the graham cracker crumbs and the sugar with a fork, then stir in the melted butter until every crumb is evenly moistened.

Mini Blueberry Cheesecakes, How To Make Mini Cheesecakes

Divide the mixture among the paper liners, about 1 1/2 Tablespoons in each one, press it firmly into the bottom, and slide the pan into the refrigerator while you work on the rest.

Make the streusel. Whisk together the all purpose flour, the sugar, and a dash of salt. Add the melted butter and mix with a fork until coarse crumbs form. Set the mixture aside.

Make the filling. Beat the softened cream cheese, the sugar, the vanilla extract, and the flour until smooth. Add the egg and mix just until combined. Do not overmix, or the filling can lose its light texture.

Assemble the cheesecakes. Spread about 1 1/2 Tablespoons of the cream cheese mixture over each crust, then spread the blueberry pie filling on top, and finish with a generous layer of streusel crumbs.

Bake the cheesecakes. Place the muffin pan on a baking sheet and bake for about half an hour at 325 F, until the filling is set.

Cool and serve. Let the cheesecakes cool in the pan for 10 to 20 minutes, then transfer them to a rack to cool completely. They are lovely served slightly warm with a scoop of vanilla ice cream, and they also taste wonderful chilled the next day.

Once the cheesecakes are completely cool, store them in the refrigerator in an airtight container. They stay fresh for a few days, which makes them a smart dessert to prepare before a busy weekend.

Ingredients

Here is everything you need for one batch of 12 mini cheesecakes.

For the blueberry pie filling

2 1/2 cups blueberries, fresh or frozen
2 Tablespoons lemon juice
1 cup sugar
1 1/2 Tablespoons cornstarch, dissolved in 2 Tablespoons water
1 teaspoon vanilla extract

For the graham cracker crust

1 1/4 cup graham cracker crumbs, pulsed in a food processor into fine crumbs
1 1/2 Tablespoons sugar
1/4 cup unsalted butter, melted

For the streusel crumb topping

1 cup all purpose flour
1/2 cup light brown sugar, or 1/4 cup light brown sugar plus 1/4 cup granulated sugar
1 teaspoon cinnamon, optional
Dash of salt
6 Tablespoons unsalted butter, melted

For the vanilla cheesecake filling

12 oz. cream cheese, softened
6 Tablespoons sugar
1 Tablespoon flour
1 1/2 teaspoon vanilla
1 egg, slightly beaten

A quick note: the cinnamon in the streusel is optional. Leave it out for a pure blueberry and vanilla flavor, or add it for a warmer, cozier crumb.

Instructions

Step 1: Make the blueberry pie filling

In a heavy saucepan combine half of the blueberries, the sugar, and the lemon juice. Stir well and bring to a boil over medium high heat.

Decrease the heat to medium low and simmer for a few minutes, until the blueberries are soft. Remove from the heat and mash the berries.
Stir in the cornstarch slurry and the remaining blueberries, then set the pan back on the heat and cook until the mixture thickens, stirring constantly. Set it aside to cool completely.

Step 2: Prepare the oven and pan

Preheat the oven to 325 F. Line a cupcake pan with paper liners and set it aside.

Step 3: Make the graham cracker crust

In a bowl, stir together the graham cracker crumbs and the sugar with a fork. Stir in the melted butter until all the crumbs are evenly moistened.
Divide the mixture among the prepared liners, about 1 1/2 Tablespoons for each one, and press it firmly into the bottom. Place the pan in the fridge.

Step 4: Make the streusel crumb topping

Stir together the sugar, the flour, the cinnamon, and a dash of salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.

Step 5: Make the vanilla cheesecake filling

Beat the softened cream cheese, the sugar, the flour, and the vanilla until smooth. Add the egg and mix just to combine. Do not overmix.
Spread the cheesecake mixture over the prepared crusts, filling each cup just a little over halfway, about two thirds of the way at most.

Step 6: Assemble and bake

Spread the blueberry pie filling over the vanilla cheesecake layer, filling each cup almost all the way to the top.

Top each cup with streusel crumbs and gently press the crumbs with your palm.
Place the cupcake pan on a baking sheet and bake for about 30 to 35 minutes, or until set.

Step 7: Cool and store

Cool the cheesecakes in the pan for 20 minutes, then transfer them to a rack to cool completely.

For longer storage, keep them in the refrigerator in an airtight container.

Recipe details

Detail	Value
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Yield	12 mini cheesecakes

FAQs

Can I use frozen blueberries in mini blueberry cheesecakes?

Yes, frozen blueberries work great in this recipe. You do not need to thaw them first; simply add them frozen directly to the saucepan when making the homemade blueberry pie filling. This helps prevent the filling from becoming too watery.

How do you keep mini cheesecakes from sticking to the pan?

Use standard paper liners in a muffin tin, and the cheesecakes will not stick. For extra security, you can lightly spray the liners with nonstick cooking spray. Allow the cheesecakes to cool in the pan for about 20 minutes before transferring them to a wire rack.

Can I make mini blueberry cheesecakes ahead of time?

Yes, these mini cheesecakes are excellent for making ahead. You can prepare them 1 to 2 days in advance and store them covered in the refrigerator. For longer storage, freeze them for up to 2 months and thaw overnight in the fridge before serving.

Do mini cheesecakes need a water bath?

No, this recipe for mini blueberry cheesecakes does not require a water bath. Simply use a standard muffin tin with paper liners and place the tin on a baking sheet before baking. This method simplifies the process and reduces the risk of cracks without any special equipment.

Mini Blueberry Cheesecakes with Streusel Crumb Topping