Description
Indulgent mini cheesecakes with a buttery graham cracker crust, creamy cheesecake filling, tangy huckleberry compote, and spiced cinnamon crumble topping. Ideal for gatherings or desserts with a balance of textures and flavors.
Ingredients
1 1/3 cups graham cracker crumbs
1/4 tsp ground cinnamon (crust)
2 1/2 Tbsp granulated sugar (crust)
6 Tbsp melted butter (crust)
1/2 cup all-purpose flour (topping)
1/4 cup quick oats
1/4 cup + 2 Tbsp light-brown sugar (topping)
2 tsp ground cinnamon (topping)
8 oz cream cheese (softened)
1/2 cup granulated sugar (filling)
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh huckleberries (or blueberries/substitute)
1/4 cup huckleberry jam (optional)
2 Tbsp water
1 Tbsp fresh lemon juice
1 Tbsp cornstarch (tapioca starch optional)
Instructions
Preheat oven to 350°F (175°C). Prepare 18 mini cheesecake molds.
Mix graham crackers, cinnamon (crust), sugar (crust), and butter. Press into molds as crust.
Blend cream cheese, sugar (filling), eggs, vanilla, and a pinch of salt until smooth. Fill 2/3 into each crust.
Combine huckleberries, water, lemon juice, sugar (filling: half the granulated sugar from the filling), and cornstarch. Cook until thickened (5 minutes). Cool.
Spread compote over cheesecake filling.
Make crumble: mix flour, oats, brown sugar (topping), cinnamon (topping), and 2 Tbsp melted butter. Sprinkle over each cheesecake.
Bake 25 minutes. Chill 3 hours before serving.
Notes
Check graham crackers for alcohol content; use halal-certified alternatives if needed.
Substitute huckleberries with blueberries or blackberries.
For non-dairy option: use vegan cream cheese.
Chill thoroughly for best texture.
- Prep Time: 30
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American