Blueberry Crumble Mini Cheesecakes

 

Ingredients

Crust

·        1 1/3 cups graham crackers

·        1/4 tsp cinnamon

·        2 1/2 Tbsp sugar

·        6 Tbsp butter melted

Crumb Topping

·        1/2 cup all-purpose flour

·        1/4 cup quick oats

·        1/4 cup light-brown sugar + 2 Tbsp

·        1/4 tsp ground cinnamon

·        1/8 tsp ground nutmeg

·        1/4 cup butter melted

Cheesecake Filling

·        2 8 oz cream cheese softened

·        2/3 cup granulated sugar

·        2 large eggs

·        1/4 cup sour cream

·        1 1/2 teaspoon vanilla

Blueberries

·        2 teaspoons sugar

·        2 teaspoons all-purpose flour

·        1 tablespoon fresh lemon juice

·        1 cup fresh blueberries rinsed and patted dry

 

Instructions

Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. 

In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) 

Bake for 5 minutes. Remove from oven to cool.

Combine all blueberry ingredients, toss gently to combine

ICombine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse

Blend cream cheese with sugar until smooth.Add eggs one at a time, then blend in sour cream and vanilla.

Pour on top of mini graham cracker crusts, leaving room at the top for fruit and crumb.

Carefully place blueberry mixture over the top, evenly covering mini cheesecakes.

 Finish by sprinkling a heaping tablespoon of the crumb over tops.

Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. 

Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.