Description
Bite-sized mini cheesecakes with a graham cracker crust, creamy vanilla filling, and huckleberry crumble topping. Balancing tart, sweet, and crunchy elements in a single serving.
Ingredients
1 1/3 cups graham cracker crumbs
1/4 tsp cinnamon (crust)
2 1/2 Tbsp granulated sugar (crust)
6 Tbsp melted butter (crust)
1/2 cup all-purpose flour (crumble)
1/4 cup quick oats (crumble)
1/4 cup + 2 Tbsp brown sugar (crumble)
1/4 tsp cinnamon (crumble)
1/8 tsp nutmeg (crumble)
1/4 cup cold butter (crumble)
2x8 oz cream cheese (room temperature)
2/3 cup granulated sugar (filling)
2 large eggs (room temperature)
1/4 cup sour cream (room temperature)
1 1/2 tsp pure vanilla paste
1 cup fresh or frozen huckleberries
Instructions
Preheat oven to 350°F. Line 18 muffin cups with paper liners.
Combine graham cracker crumbs, 1/4 tsp cinnamon, 2 1/2 Tbsp sugar, and melted butter. Press 1 tbsp crust mixture into each liner.
Beat cream cheese until smooth. Mix in granulated sugar, eggs, sour cream, and vanilla until silky.
Spoon cheesecake filling into prepared crusts. Top each with 20 huckleberries.
Prepare crumble topping: Mix flour, oats, brown sugar, spices, and cold butter until crumbly. Sprinkle over huckleberries.
Bake 35 minutes until topping is golden and filling is set. Cool before serving.
Notes
Fresh huckleberries yield best flavor balance
Use room temperature ingredients for smooth filling
Store sealed at room temperature up to 2 days
- Prep Time: 25
- Cook Time: 35
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg