Mini Blueberry Cheesecakes 
Satisfy your cravings with these delicious Mini Blueberry Cheesecakes – perfect for any dessert lover! 
Ingredients:
1/2 cup salted butter, melted
1.5 cups graham cracker crumbs
16 oz cream cheese, softened
1 cup white sugar
2 large eggs
1/3 cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
1 can blueberry pie filling
Streusel Topping:
3/4 cup all-purpose flour
1 tbsp baking powder
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1/4 cup salted butter, melted
1 tbsp heavy whipping cream (or milk)Directions:
Preheat the oven to 350°F.
Fill 18 muffin tins with parchment or foil-lined wrappers.
In a medium bowl, stir together the melted butter and graham cracker crumbs.
Press 1 tbsp of the mixture into each cupcake wrapper.
In a large bowl, beat the cream cheese with the sugar until smooth.
Beat in eggs, followed by the sour cream, vanilla, and flour until well mixed.
Scoop 2 tbsp of the cheesecake mixture into each cupcake wrapper.
Divide the blueberry pie filling between the cupcakes, spooning it gently over the cheesecake mixture.
To make the streusel topping, stir together the flour, baking powder, sugar, and brown sugar.
Pour the melted butter over the mixture and stir until crumbly.
Add the heavy cream and stir until the streusel forms small clumps.
Sprinkle the streusel over the blueberry filling on each cheesecake.
Bake for 20-25 minutes or until the streusel is evenly browned.
Cool for 20 minutes before refrigerating for at least 2 hours before serving.
Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 2 hours 20 minutes | Total Time: 3 hours | Kcal: 297 kcal | Servings: 18 mini cheesecakes
