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Creamy Mixed Berry Crumble Cheesecake Cups

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These single-serve cheesecake cups combine a silky cream cheese filling with fresh-tart mixed berries and a buttery, crunchy oat crumble topping. Easy to make and perfect for any occasion, they offer a creamy, fruity dessert in a neat, portioned cup.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 2 large eggs, room temperature
  • 1 1/2 cups mixed berries, fresh or frozen (thawed and drained slightly)
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease ramekins well.
  2. Make the crumble topping: In a medium bowl, combine oats, flour, brown sugar, and cinnamon. Pour in melted butter and mix until the mixture holds together in small clumps. Spread the crumble on a parchment-lined baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown and fragrant. Remove and let cool completely.
  3. Prepare the berry layer: In a small bowl, toss the mixed berries with sugar, cornstarch, and lemon juice. Set aside for about 10 minutes to macerate and thicken slightly.
  4. Make the cheesecake filling: Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy (about 2-3 minutes). Add the eggs one at a time, mixing until just combined. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture.
  5. Assemble the cups: Spoon a small amount of the cheesecake filling into each muffin cup or ramekin (about one-third full). Add a spoonful of the berry mixture, then top with more cheesecake filling until cups are nearly full.
  6. Bake the cheesecake cups for 20-25 minutes, until the edges are set but the centers still jiggle slightly. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
  7. Just before serving, sprinkle the cooled crumble generously over each cheesecake cup.

Notes

Do not overmix the cream cheese to avoid cracks. Whip the cream separately and fold gently for a light texture. Pre-bake the crumble topping to keep it crispy. Use room temperature ingredients for smooth blending. Remove cheesecake cups from oven when centers still jiggle slightly. Chill overnight for best texture and flavor. Add crumble topping just before serving to maintain crunch. Frozen berries work well when fresh are unavailable. For gluten-free, substitute almond flour for all-purpose flour in crumble. Dairy-free options include coconut cream and vegan cream cheese.

Nutrition

Keywords: cheesecake cups, mixed berry dessert, crumble topping, single serve cheesecake, easy dessert, creamy cheesecake, berry crumble, homemade dessert

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