Description
Delightful mini blueberry cheesecakes with a creamy filling and crunchy streusel topping, perfect for summer gatherings and easy to share.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 16 oz cream cheese, softened
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 cup homemade blueberry pie filling
- ½ cup streusel crumb topping
Instructions
- Preheat the oven to 325°F (160°C).
- Combine crushed graham crackers with melted butter and press into the bottom of mini cheesecake pans.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until combined.
- Pour the cheesecake mixture over the crust in the mini pans.
- Bake for 20-25 minutes or until set.
- Allow to cool, then top with homemade blueberry pie filling and streusel crumb topping.
- Chill in the refrigerator before serving.
Notes
Ensure cream cheese is at room temperature for a smooth mixture. Chill cheesecakes for at least 2 hours before serving for the best flavor.