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Easy Mini Blueberry Cheesecakes Recipe (Bite-Sized & Delicious!)
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Easy Mini Blueberry Cheesecakes Recipe (Bite-Sized & Delicious!)

These Mini Blueberry Cheesecakes are creamy, fruity, and perfectly portioned, delivering a bakery-quality dessert in a compact form. With their vibrant blueberry flavor and elegant presentation, they are the kind of treat that impresses effortlessly. Whether for entertaining or a personal indulgence, these mini cheesecakes are guaranteed to be a crowd favorite.
Course Dessert
Cuisine American
Keyword Mini Blueberry Cheesecakes
Prep Time 30 minutes
Cook Time 20 minutes
Chill 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 15

Ingredients

Blueberry Puree

  • 200 gram 7 oz Blueberries fresh or frozen

Biscuit Base

  • 150 gram 1 1/2 cup - crushed Digestive Biscuits crushed
  • 75 gram 5 tbsp Unsalted Butter melted

Blueberry Cheesecake Filling

  • 500 gram 18 oz Cream Cheese at room temperature
  • 150 gram 1/2 cup + 2 tbsp Sour Cream at room temperature
  • 80 gram 1/3 cup Caster Sugar or fine white granulated sugar
  • 80 ml 1/3 cup Blueberry Puree
  • 2 Eggs
  • 1 Lemon Zest opt

Blueberry Whipped Cream

  • 120 ml 1/2 cup Heavy / Thickened Cream or whipping cream
  • 75 ml 5 tbsp Blueberry Puree
  • 15 gram 1 tbsp Caster Sugar or fine white granulated sugar
  • 1/2 tsp Vanilla Paste or Extract opt

Instructions

Blueberry Puree

  • Blend the blueberries until very smooth. If you like, strain through a fine sieve to remove any bits. Set aside.

Biscuit Base

  • Crush the digestive biscuits into fine crumbs using a food processor or your hands. Mix in the melted butter until it looks like wet sand.
  • Line a muffin pan with paper liners and press the crumbs firmly into each one. Chill in the fridge while you prepare the filling.

Blueberry Cheesecake Filling

  • Preheat the oven to 140°C or 285°F.
  • Mix the cream cheese and sour cream until smooth.
  • Add the sugar, lemon zest, and blueberry puree and mix just until combined.
  • Add the eggs one at a time, mixing gently after each.
  • Pour the filling over the chilled bases. Tap the pan gently to remove air bubbles.
  • Bake on the lowest oven rack for 20 to 25 minutes.
  • Turn off the oven, open the door slightly, and leave the cheesecakes inside for 30 minutes.
  • Remove and let cool at room temperature for 30 to 60 minutes, then refrigerate until fully set.

Blueberry Whipped Cream

  • Whisk the cream, sugar, blueberry puree, and vanilla if using until medium peaks form.
  • Pipe over the chilled cheesecakes and finish with fresh blueberries.
  • Keep refrigerated until serving.

Notes

  1. Use gram and milliliter measurements for best results.
  2. Make sure cream cheese, sour cream, and eggs are at room temperature to avoid lumps.
  3. Press the biscuit base firmly so it holds together well.
  4. Mix gently and avoid overmixing, the filling should still wobble slightly when baked.
  5. The whipped cream is soft, so add it just before serving or store it covered in the fridge until needed.