These Mini Blueberry Compote Cheesecakes are the perfect way to use up seasonal blueberries. A cookie crumb base with a light an fluffy cream cheese filling and topped the a sweet blueberry topping. A perfect after dinner dessert.
What Makes Mini Cheesecake So Great
I hardly ever have the chance to bake cheesecake because I’d be eating most of it myself. Only my son likes it, so there would be a lot of leftovers with a big cheesecake.
And that’s where Mini Cheesecakes come into play. What a great idea, right?
- They are under 200 calories per serving!
- Prep time in quick
- Bake time is just 15 minutes
- Cooling time is under an hour
How to Serve These Mini Blueberry Compote Cheesecakes
These Cheesecakes are great just the way they are, no additions needed. they already have all the key components of a great dessert. They are great for an after dinner dessert because they are small and not too filling.
Can You Make These in Advance
Yes, the cheesecakes can be made the day before serving and stored in the fridge. Don’t top with the cream and the blueberry compote until just before serving. The toppings are best added fresh before serving.
Can You Freeze These Cheesecakes
Again, no problem. Just store them in a freezer proof container. They will keep up to a month in the freezer. To defrost, take them out and keep them in the fridge until they naturally defrost. And again, don’t top them until just before serving for best results
Here’s Some More Great Mini Cheesecakes
Get the recipe!
Mini Blueberry Compote Cheesecakes
For the cheesecake:
- 8 oz cream cheese
- 1 Cup digestive biscuits crumbled
- 4-5 tablespoon butter melted
- 1 Egg
- 1 Teaspoon vanilla
- 1/3 Cup granulated white sugar
For the blueberry compote:
- 1 1/2 Cups blueberries fresh
- 2 Tablespoons granulated white sugar
- Juice of 1/2 lemon
- Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
- In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
- In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
- Remove after about an hour and remove the paper liners.
- In a small saucepan set over medium heat, add the blueberries, sugar and lemon juice. Cook, stirring occasionally, for 8-10 minutes. Remove from heat and leave to cool.
- Spoon the blueberry compote over the cheesecakes just before serving.