A scrumptious oreo crust bottom with creamy cheesecake and a dollop of blueberry pie filling. I’m a cheesecake lover, so when I stumbled across these mini blueberry cheesecakes, I had to share. Even though summer is more than a few months away, these mini dessert bites are great anytime of the year.
Mini Blueberry Cheesecake Cupcakes
A large batch of mini blueberry cheesecakes. A delicious oreo crust cheesecake with blueberry pie filling.
Print l Rate lServings: 72 mini cheesecakes
Ingredients
Cheesecake Crust
- 2 cups graham crackers or Oreos (, crushed)
- 1 stick butter (, melted)
- 3 tablespoons granulated sugar
Cheesecake
- 2 8 ounce packages cream cheese (, room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Topping
- 1 21 ounce can of blueberry pie filling
- 1/2 teaspoon lemon juice - optional
Instructions
- Preheat oven to 350 degrees F and line mini muffin tins with paper cups.
- In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well.
- Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner and set aside.
- In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
- Add sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream. Mix well.
- Allow cheesecake to rest for about 10 minutes. Meanwhile, prepare crust. In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well. Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
- Remove from the oven and refrigerate (a few hours or even overnight).
- Serve with chilled blueberries filling on top.
Notes
This recipe may be halved. Topping can be any fruit filling.Store in refrigerator.
4 Comments
radiyah
06/24/2015 at 7:31 amHi! why do you have to leave the cheesecake to rest a little?
Jessica Knott
06/24/2015 at 6:22 pmcheesecake is very delicate and it needs to rest because it will easily crack and become a mess until it hardens more 🙂
Cathy
06/29/2016 at 3:52 amCan these be frozen?
Jessica Knott
06/30/2016 at 1:19 amyes