Go Back
+ servings
Print

Mini Blueberry Cheesecake Cupcakes

A large batch of mini blueberry cheesecakes. A delicious oreo crust cheesecake with blueberry pie filling.
Servings 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.