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

Name: Mini Blueberry Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 1/2 cups blueberries (fresh or frozen); 2 Tablespoon lemon juice; 1 cup sugar; 1 1/2 Tablespoons cornstarch, dissolved in 2 Tablespoons water; 1 teaspoon vanilla extract; 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; 1 cup all-purpose flour; 1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar); 1 teaspoon cinnamon; Dash of salt; 6 Tablespoons unsalted butter-melted; 12 oz. cream, cheese-softened; 6 Tablespoons sugar; 1 Tablespoon flour; 1 1/2 teaspoon vanilla; 1 egg-slightly beaten

Description

Mini Blueberry Cheesecakes Mini Blueberry Cheesecakes are a small dessert with big flavor. Each one starts with a graham cracker crust, then a creamy cheesecake filling, a spoonful of homemade blueberry pie filling, and a streusel crumb topping that bakes into a golden, crunchy layer.

Ingredients

Scale

Blueberry Pie Filling
2 1/2 cups blueberries (fresh 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 food processor into fine crumbs)
1 1/2 Tablespoons sugar
1/4 cup unsalted butter-melted

Streusel Crumb Topping
1 cup all-purpose flour
1/2 cup light brown sugar (or 1/4 cup light brown sugar + 1/4 cup granulated sugar)
1 teaspoon cinnamon
Dash 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 beaten

Instructions

Blueberry Pie Filling
1-In a heavy saucepan combine half of: In a heavy saucepan combine half of the blueberries, sugar, and 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 or until the blueberries are soft, then remove from heat and mash the blueberries. Stir in cornstarch slurry, remaining blueberries and set back on the heat until thickens, stirring constantly. Set aside to cool completely.
2-Preheat the oven to 325 F: Preheat the oven to 325 F. Line cupcake pan with paper liners, and set aside.

Graham Cracker Crust
3-In a bowl stir together graham cracker: In a bowl stir together graham cracker crumbs and sugar with a fork, Then, stir in melted butter, until all crumbs are evenly moistened.
4-Divide the mixture among prepared liners (about: Divide the mixture among prepared liners (about 1 ½ Tablespoons per each) and press firmly in the bottom, then place in the fridge.

Streusel Crumb Topping
5-Stir together sugar, flour, cinnamon, and dash: Stir together sugar, flour, cinnamon, and dash of salt Add melted butter and mix with a fork until coarse crumbs form and set aside.

Vanilla Cheesecake Filling
6-Beat softened cream cheese, sugar, flour and: Beat softened cream cheese, sugar, flour and vanilla until smooth. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
7-Spread blueberry pie filling over vanilla cheesecake: Spread blueberry pie filling over vanilla cheesecake. Fill them almost all the way to the top.
8-Finally, top each cup with streusel crumb,gently: Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 30-35 minutes or until set.
9-Cool the cheesecakes in the pan for: Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
10-For longer storage, keep them in the: For longer storage, keep them in the fridge in an air-tight container.

Prep Time: 30 min
Cook Time: 30 min
Method: bake

Keywords: Mini Blueberry Cheesecakes