These Mini Blueberry Cheesecakes are the perfect after dinner dessert. A cookie crumb base with a light an fluffy cream cheese filling and topped the a sweet blueberry topping.
Okay, this is the new Cheesecake recipe you have to add to your collection! If you love blueberries, these are a must make dessert. Honestly, I love all things Cheesecake. I don’t have a favourite, but if I were pressed I’m going with my Chocolate Cheesecake Tart.
What Are These Mini Cheesecakes Like
- Difficulty – This is a pretty easy recipe to make. There are three components so it does take a bit of time and organisation. Keep that in mind before starting the recipe.
- Taste – These little cheesecakes have a biscuit layer topped with a creamy cheesecake and a blueberry filling.
- Serving – This recipe make 12 small personal sized cheesecakes. These are made in muffin cups.
Ingredients
- For the cheesecake base
- Cookie crumbs – You can use any kind of cookie crumbs that you prefer. I used Digestive biscuits.
- Butter – Melted butter is added to the cookie crumbs to make the base.
- For the cheesecake filling
- Cream cheese – I used full fat cream cheese for the filling.
- Sugar – Granulated white sugar is added to the filling for sweetness.
- Egg – A large egg at room temperature is added to the filling.
- Vanilla – Vanilla extract is added for flavour.
- For the blueberry compote
- Blueberries – I used fresh blueberries to make the filling.
- Sugar – A small amount of white sugar is added to the blueberries for sweetness.
- Lemon juice – A small amount of lemon juice is added to the blueberry filling.
- Cornstarch – A small cornstarch mixture is added to the blueberry filling to thicken it up.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
- Make cookie crumb crust – In a medium sized bowl combine the cookie crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
- Make filling and bake – In the bowl of your electric mixer, combine the cream cheese, sugar, egg and vanilla. Mix on high speed until smooth, about 2 minutes. Evenly pour into the muffin tins. Bake for about 15 – 20 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack.
- Make blueberry topping – In a small saucepan set over medium heat, add the blueberries, sugar and lemon juice. Cook, stirring occasionally, for 8-10 minutes. In a small bowl, combine the cornstarch and the water. Stir to combine. Add to the blueberry sauce and stir until it thickens. Remove from heat and leave to cool.
- Fill cheesecakes – Evenly fill all the cheesecake cups with the blueberry filling. Can garnish with extra fresh blueberries and a mint leaf if desired.
Recipe Tips
- For the biscuit layer – I placed a heaping tablespoon of the biscuit mixture into each cup. Make sure to firmly press the crumbs into the paper liners. If they are not pressed firmly into the cups they will fall apart after baked.
- Cream cheese filling – This is very easy to make and requires very little skill. Just make sure to incorporate the ingredients correctly and mix until really smooth.
- Allow to cool – Make sure to allow time to cool the mini cheesecakes properly before taking off the paper liners. If you do it too quickly, they will fall apart.
Substutions
- Cookie base – You can really use any kind of cookies you like for the base. I used digestive biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers or vanilla wafers. They all work.
- Fresh blueberries – You can use frozen blueberries if you like.
Serving and Storage
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.
Frequently Asked Questions
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 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
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Mini Blueberry Cheesecakes
These Mini Blueberry Cheesecakes are the perfect after dinner dessert. A cookie crumb base with a light an fluffy cream cheese filling and topped the a sweet blueberry topping.
Servings: 12 cheesecakes
Calories: 174kcal
Ingredients
For the cheesecake base:
- 1 cup cookie crumbs crumbled
- 4-5 tablespoon butter melted
For the cheesecake filling
- 8 oz cream cheese
- 1/3 cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla
For the blueberry compote
- 1 1/2 cups blueberries fresh
- 2 tablespoons granulated white sugar
- Juice of 1/2 lemon
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
- In a medium sized bowl combine the cookie 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, combine the cream cheese, sugar, egg and vanilla. Mix on high speed until smooth, about 2 minutes. Evenly pour into the muffin tins. Bake for about 15 – 20 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack.
- In a small saucepan set over medium heat, add the blueberries, sugar and lemon juice. Cook, stirring occasionally, for 8-10 minutes. In a small bowl, combine the cornstarch and the water. Stir to combine. Add to the blueberry sauce and stir until it thickens. Remove from heat and leave to cool.
- Evenly fill all the cheesecake cups with the blueberry filling. Can garnish with extra fresh blueberries and a mint leaf if desired.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mini Blueberry Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 174
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 133mg6%
Potassium 57mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 2mg2%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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