Blueberry Almond Cheesecake Crumble Cups

If you’re craving a dessert that perfectly blends creamy, fruity, and nutty flavors with an easy-to-make crumble crust, these Blueberry Almond Cheesecake Crumble Cups are exactly what you need. They’re individual-sized, making them ideal for portion control, party treats, or a quick wholesome dessert fix. With fresh blueberries bursting with juice, the rich tang of cream cheese and Greek yogurt, plus a lightly sweetened almond crumble topping, these cups are a delightful way to satisfy your sweet tooth without any fuss.

What Makes This Recipe Special

What sets this recipe apart is its combination of wholesome ingredients with the indulgent texture of cheesecake—minus the heavy, complicated baking process. Instead of a traditional crust, we use almond flour mixed with coconut oil and honey to create a naturally gluten-free, subtly sweet base. The filling is luscious yet light, thanks to Greek yogurt balancing the cream cheese’s richness. Fresh blueberries and a hint of lemon juice add a refreshing pop of flavor, while chopped almonds sprinkled on top provide a satisfying crunch. These elements come together to create a dessert that feels both decadent and nourishing.

Plus, making these cups requires minimal equipment and no oven time for the filling, making it a great option for warmer days or last-minute gatherings. They’re also versatile enough to customize, so you can experiment with different nuts or fruits to suit your tastes.

What Goes Into Blueberry Almond Cheesecake Crumble Cups

• 1 cup almond flour – The base for the crumble crust, providing a nutty and tender texture.
• 1/4 cup melted coconut oil – Binds the crumble ingredients together and adds subtle tropical notes.
• 2 tablespoons honey or maple syrup – Natural sweetener for the crust, choose your favorite.
• 1/2 teaspoon vanilla extract – Enhances the flavor of the crust with warm vanilla aroma.
• 1 cup cream cheese, softened – Provides the creamy, rich base for the cheesecake filling.
• 1/2 cup Greek yogurt – Adds lightness and a slight tang to the filling.
• 1/4 cup honey or maple syrup (for filling) – Sweetens the cheesecake mixture naturally.
• 1 teaspoon vanilla extract (for filling) – Brings depth and sweetness to the filling’s flavor.
• 1 cup fresh blueberries – Bursting with juiciness, they’re the star fruit component.
• 1/4 cup chopped almonds – Sprinkled on top for texture and a nutty finish.
• 1 tablespoon lemon juice – Adds brightness and complements the blueberries beautifully.

Hardware & Gadgets

• Muffin tin or silicone cupcake molds – To shape and hold each crumble cup.
• Mixing bowls – For combining crust, filling, and toppings.
• Hand mixer or whisk – To blend the cream cheese and yogurt filling until smooth.
• Spoon or small spatula – For layering ingredients in each cup.
• Measuring cups and spoons – To ensure accurate ingredient portions.
• Refrigerator space – These cups need time to chill and set perfectly.

Blueberry Almond Cheesecake Crumble Cups — Do This Next

Step 1: Prepare the Crumble Base

Start by mixing 1 cup almond flour, 1/4 cup melted coconut oil, 2 tablespoons honey or maple syrup, and 1/2 teaspoon vanilla extract in a bowl. Stir until everything is well combined and the mixture resembles wet sand. This will form the crumble crust that lines the bottom of each cup.

Step 2: Press the Crumble Into Cups

Divide the crumble mixture evenly among 8 muffin cups. Use your fingers or the back of a spoon to firmly press the crumble down, creating a compact base layer. Set aside while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a separate bowl, beat together 1 cup softened cream cheese, 1/2 cup Greek yogurt, 1/4 cup honey or maple syrup (for filling), and 1 teaspoon vanilla extract until smooth and creamy. This filling is luscious but light, perfect for balancing the nutty crust and tart blueberries.

Step 4: Add the Filling to Cups

Carefully spoon the cheesecake filling over the crumble base in each muffin cup, smoothing the tops gently so the filling is evenly distributed.

Step 5: Add Fresh Blueberries and Lemon Juice

Scatter fresh blueberries on top of the filling, then drizzle 1 tablespoon lemon juice over the berries to brighten the flavors.

Step 6: Sprinkle with Chopped Almonds

Top each cup with a sprinkle of chopped almonds for a delightful crunch that complements the softness of the filling and berries.

Step 7: Chill and Serve

Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the filling has set firmly. When ready, gently remove each cup from the tin and serve cold for maximum flavor and texture.

Make It Fit Your Plan

• Use maple syrup instead of honey for a vegan-friendly option.
• Swap Greek yogurt with a dairy-free yogurt alternative to suit dietary needs.
• Add a sprinkle of cinnamon or nutmeg to the crumble for a warm spice twist.
• Mix in some lemon zest with the blueberries to enhance the citrus notes.
• Try substituting blueberries with raspberries or blackberries for a different berry experience.

What Not to Do

• Don’t use cold cream cheese straight from the fridge; it won’t blend smoothly and can create lumps in the filling.
• Avoid over-pressing the crumble base, or it will become too dense and less crumbly.
• Don’t skip chilling time—this is essential for the filling to set properly and hold its shape.
• Refrain from using canned or frozen blueberries without thawing and draining them first, as excess moisture can make the filling watery.

Storage Pro Tips

Store your Blueberry Almond Cheesecake Crumble Cups in an airtight container in the refrigerator to keep them fresh for up to 3 days. If you want to prepare them in advance, assemble everything except the blueberries and almonds, then add those just before serving to maintain their freshness and crunch. For longer storage, these crumble cups can be frozen—wrap them individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before enjoying.

Your Top Questions

Can I make these cups ahead of time?

Absolutely! These cups can be assembled a day ahead and stored in the refrigerator. Just add the fresh blueberries and chopped almonds right before serving to keep them fresh and crunchy.

What can I use instead of almond flour?

If you don’t have almond flour, finely ground walnuts or pecans make a great substitute to maintain that nutty flavor and texture. You can also use oat flour for a different but delicious base.

How do I keep the crumble from getting soggy?

Pressing the crumble base firmly helps create a barrier that prevents sogginess. Also, avoid adding wet ingredients directly onto the crumble until it’s fully set in the fridge. Lastly, adding the lemon juice over the blueberries rather than the crumble keeps moisture away from the crust.

Can I use frozen blueberries instead of fresh?

While fresh blueberries are best for texture and flavor, you can use frozen berries if you thaw and drain them well beforehand. Pat them dry with a paper towel to remove excess moisture and prevent the filling from becoming watery.

You Might Also Like

• Blueberry Lemon Cheesecake Swirl Cookies — Another delightful blueberry and cheesecake-inspired treat that’s perfect for cookie lovers.
• Blueberry Muffin Top Crumble Cookies — If you enjoy crumbly textures and fresh blueberries, these cookies are a must-try.

Save & Share

If you loved making these Blueberry Almond Cheesecake Crumble Cups, don’t forget to save the recipe for later and share it with friends and family! These cups make a wonderful gift or party treat that everyone will rave about. Whether you’re new to cheesecake desserts or a seasoned pro, this recipe is bound to become a favorite in your repertoire.

These Blueberry Almond Cheesecake Crumble Cups are a beautiful balance of creamy, crunchy, and fruity, all wrapped up in one easy-to-make dessert. They’re perfect for any occasion, from a simple weeknight treat to a festive gathering. The wholesome almond crust paired with fresh blueberries and a luscious filling makes every bite a little celebration. So go ahead, whip up a batch, and enjoy a taste of summer anytime you want!

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