Looking for a dessert for the summer? These Blueberry Pie Mini Cheesecakes are the perfect patriotic and summer dessert to show off some red, white and blue. Plus they’re delicious and great for single servings. The crumble on top gives it an extra pie crunch and texture to add to a blueberry cheesecake recipe.
Mini Blueberry Cheesecake Recipe
I love mini anything. Why are small desserts so adorable? I love these single servings to be able to store for later or make it easier for guests to serve themselves. If you love pie and cheesecake, then you’ll love these hybrid mini blueberry pie cheesecakes!
If you want something a little more kid friendly, this patriotic cookie dough recipe is great for kids.
Makes between 18-24 mini cheesecakes.
Prep time: 20 minutes
Bake time: Approximately 20 minutes
Cool time: 2-3 hours
Graham Cracker Crust Ingredients
¾ cup graham cracker crumbs
1 ½ tbsp sugar
¼ cup unsalted butter, melted
Blueberry Cheesecake Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake or muffin liners.
- Using a medium bowl, combine all ingredients and mix until combined.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust.
- Set aside.
Mini Blueberry Cheesecake Filling Ingredients
2 – 8 oz cream cheese, softened
½ cup sugar
½ cup sour cream
¾ tsp pure vanilla extract
⅛ tsp kosher salt
2 large eggs
1 – 21 oz can of blueberry pie filling
Mini Blueberry Cheesecake Directions
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
- Beat in the sour cream, vanilla and salt until combined.
- Beat in 1 egg at a time until combined.
- Scoop 1 1/4 tbsp of the cheesecake mixture into the crust.
- Scoop ½ tsp of blueberry filling onto the cheesecake mixture.
- Scoop 1 1/4 tbsp cream cheese mixture onto the blueberry filling.
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
- Place the cheesecakes in the fridge cool for 2-3 hours.
Crumble Topping Ingredients
½ cup light brown sugar
¼ cup sugar
1 tsp ground cinnamon
¼ tsp kosher salt
½ cup unsalted butter, melted
1 ¼ cup flour
Pie Crumble Topping Directions
- Combine all ingredients into a medium bowl.
- Using your fingers, mix ingredients together until combined and crumble-like.
- Spoon some blueberry filling onto the top of the cooled cheesecakes and sprinkle some crumble on top.
Enjoy!
While you’re enjoying this 4th of July dessert, you can watch these Fourth of July movies or laugh at these hilarious Fourth of July memes!
Mini Blueberry Pie Cheesecake Recipe
Enjoy this perfect dessert for summer - Mini Blueberry Pie Cheesecakes! Bite sized and delicious!
Ingredients
- Cheesecake Filling Ingredients
- 2 - 8 oz cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ¾ tsp pure vanilla extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 - 21 oz can of blueberry pie filling
Instructions
Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
Beat in the sour cream, vanilla and salt until combined.
Beat in 1 egg at a time until combined.
Scoop 1 1/4 tbsp of the cheesecake mixture into the crust.
Scoop ½ tsp of blueberry filling onto the cheesecake mixture.
Scoop 1 1/4 tbsp cream cheese mixture onto the blueberry filling.
Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
Place the cheesecakes in the fridge cool for a few hours.
Notes
For Full Recipe, see instructions for crust, filling, and topping.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 147mgCarbohydrates: 15gFiber: 0gSugar: 6gProtein: 3g
