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Homemade Blueberry Almond Cheesecake Crumble Cups recipe photo
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Blueberry Almond Cheesecake Crumble Cups

These Blueberry Almond Cheesecake Crumble Cups are a creamy, fruity, and nutty treat with a naturally gluten-free almond crust and fresh blueberry topping.
Prep Time15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Keyword: Easy, Gluten-Free, No-Bake, Quick, Vegetarian
Servings: 8 servings

Ingredients

For the Crumble Base:

  • 1 cup almond flour
  • 1/4 cup coconut oil melted
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 1 cup cream cheese softened
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup for filling
  • 1 teaspoon vanilla extract for filling

For the Topping:

  • 1 cup fresh blueberries
  • 1/4 cup chopped almonds
  • 1 tablespoon lemon juice

Instructions

Preparation

  • 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.
  • 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.
  • 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.
  • Carefully spoon the cheesecake filling over the crumble base in each muffin cup, smoothing the tops gently so the filling is evenly distributed.
  • Scatter fresh blueberries on top of the filling, then drizzle 1 tablespoon lemon juice over the berries to brighten the flavors.
  • Top each cup with a sprinkle of chopped almonds for a delightful crunch that complements the softness of the filling and berries.
  • 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.

Equipment

  • Muffin tin or silicone cupcake molds
  • Mixing Bowls
  • Hand mixer or whisk
  • Spoon or small spatula
  • Measuring cups and spoons
  • Refrigerator space

Notes

  • Use maple syrup instead of honey for a vegan-friendly version.
  • Swap Greek yogurt with a dairy-free alternative to suit dietary needs.
  • Add cinnamon or nutmeg to the crumble for a warm spice twist.
  • Substitute blueberries with raspberries or blackberries for variety.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.