These Mini Blueberry Cheesecakes with Blueberry Whipped Cream topping are a delicious little treat that is perfect for afternoon tea or a party. They can be made ahead with fresh or frozen blueberries!
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Why we love this recipe
The Mini Blueberry Cheesecakes with Blueberry Whipped Cream topping are the most delicious little Spring and Summer treat - although they can be made with frozen blueberries so you could enjoy them all year round!
Just like these Mini Lemon Cheesecakes and Mini Strawberry Cheesecakes, these Blueberry Cheesecakes Bites are great for afternoon tea, for a gathering, party, Holidays or simply as an every day dessert.
We love them because:
- They can be made in advance and will last for days in the fridge.
- You can use fresh or frozen blueberries.
- They are simply made in a Muffin Tin, so no need for a mini cheesecake pan!
- These blueberry cheesecakes can even be frozen!
Ingredients
These Mini Blueberry Cheesecake Bites are made from a few simple ingredients (scroll down to recipe card for all quantities):
Crust
A simple mix of melted Butter (unsalted) and crushed Biscuits. I used Digestive Biscuits but you could basically use any type of biscuit / cookies instead.
Blueberry Cheesecake Batter
- Blueberry Puree: what gives the blueberry flavouring to those cheesecakes. It is simply made my blending blueberries - either fresh or frozen & thawed. You can pour it through a sieve to remove the skin if preferred.
- Cream Cheese: it's super important to have it at room temperature or you won't get a smooth cheesecake batter. Take it out of the fridge and leave it a room temperature for at least few hours before using it.
- Sour Cream: could be replaced by natural or greek yogurt. It should also be at room temperature. It adds some delicious creaminess to the blueberry cheesecake!
- Sugar: Caster Sugar or fine white granulated sugar.
- Lemon Zest: optional, but it really makes the blueberries flavour pop.
- Eggs: medium size, also at room temperature.
Optionally, you could also add some Vanilla Extract or paste or Lemon Juice.
Blueberry Whipped Cream
This topping is made out of a blueberry puree (blended blueberries), whipping cream (heavy/thickened cream - at least 30% fat content) and a little bit of sugar. I also added a little bit of Vanilla but that's optional.
This topping is optional - you could keep the mini cheesecakes plain or top them with a blueberry compote instead for example.
How to make Mini Blueberry Cheesecakes
There are four main steps required to make these blueberry cheesecake bites: prepare the crust, make the blueberry puree, make the blueberry cheesecake filling then the blueberry whipped cream topping (optional).
One of my favourite thing about this recipe is that is is simply made in a Muffin pan - so no need for a special pan! The instructions are quite easy to follow as well.
Biscuit Crusts
- Photo 1: Crush the Digestive Biscuits (or your choice of biscuits/cookies) into fine crumbs. I used my food processor (simply pulse until you get very small crumbs), but you could also crush them by hands in a freezing bag with a rolling pin.
- Photo 2: Melt the butter and pour it over the biscuit crumbs.
- Photo 3: Mix with a spatula until it looks like wet sand.
- Photo 4: Prepare the muffin pan with muffins or cupcake liners, then firmly press the biscuit crumbs into each liner. Make sure to press well; you shouldn't see any loose crumbs anymore.
- Place in the refrigerator while you prepare the blueberry cheesecake filling.
Blueberry Cheesecake Filling
- Prepare the blueberry puree by blending the blueberries (fresh or frozen, thawed) until completely smooth. You can use a regular blender or stick blender. Optionally, pour it through a thin mesh sieve to remove any skin pieces or unblended chunks.
- Preheat your oven on 140°C/285°F.
- Photo 5: in the bowl of your stand mixer fitted with the leaf / paddle attachment (or a large bowl if using a hand mixer / electric mixer), mix the Cream Cheese and Sour Cream until smooth.
It's important for the cream cheese and sour cream to be at room temperature or you will get lumps when you mix them.
- Photo 6: Stir in the Sugar, Lemon Zest and Blueberry Puree. Mix until just combined. You might need to scrap the edges / bottom of the bowl with a spatula to make sure the batter is evenly combined.
- Photo 7: Slowly mix in the Eggs one at the time until just combined. Avoid over-mixing the batter as you don't want to add too much air. You can also mix them in by hands with a spatula to make sure you scrape all the sides of the bowl.
- Photo 8: Pour the blueberry cheesecake mixture over the chilled crust using an ice cream scoop or tablespoon, tap the muffin pan on a hard surface a few times to pop any air bubbles then place in the oven (on the lowest rack) to bake for 20 to 25 minutes. The filling should still be slightly wobbly - that's normal and it will set when it cools down.
- Turn the oven off, open the door and and leave the cheesecakes to cool down inside the oven for 30 minutes. Remove from the oven and leave to cool down at room temperature for another 30 to 60 minutes, then in the fridge until completely cool and set.
Blueberry Whipped Cream
The last step of the recipe is making the whipped blueberry topping, used as the topping for the mini blueberry cheesecakes. This part is completely optional, but if adding it, make sure the mini cheesecakes are very cold. Also add it just before serving as it is not a super stable topping.
- Photo 9: Place the heavy / thickened Cream, Sugar and Blueberry Puree (and optionally vanilla) in a large mixing bowl (or the bowl of your stand mixer fitted with the whisk).
- Photo 10: Whisk together until the cream thickens and you reach medium peaks. You won't be able to reach stiff peaks due to the addition of the blueberry puree, which is why I recommend piping it over the cheesecakes just before serving.
- Spoon over each cheesecakes or transfer into a piping bag and pipe fitted with a round or star nozzle. Finish with a few fresh blueberries.
The whipped cream topping can be prepared in advance and kept in an airtight container in the fridge for up to a day.
Recipe FAQs
I used Digestive Biscuits here like for my Coffee Cheesecake, Apple Crumble Cheesecake, Passion Fruit Cheesecake and Lemon Ricotta Cheesecake - but any Cookies/Biscuits can be used instead, as long as you can turn them into crumbs. You could also make a Graham Cracker Crust if preferred, but you might want to add a little bit of sugar to it.
You could even use Gingerbread or Speculoos (Biscoff) Cookies like I did for my Biscoff Cheesecake for delicious spiced flavours!
The blueberry whipped cream is super light and a great way to finish the mini cheesecakes, but you could also simply use a Blueberry Compote, Blueberry Coulis or even a Mixed Berry Compote if you wanted!
You can also mix the fruits and replace the blueberry topping with a strawberry or raspberry flavor for example.
You can if you want, but I love the simplicity of using a Muffin Pan. No need for paper liners if you use a mini cheesecake pan but you might have to grease the edges.
You'll know they are ready if the centre of the filling does not move too much when you shake the pan. If it wobbles a lot, it needs a few more minutes in the oven.
Tips for success
- Make sure all the cheesecake filling ingredients at room temperature (cream cheese, sour cream and eggs). They will be hard to combine if too cold and you will likely get lumps in the batter.
- Don't over-mix the ingredient to avoid adding too much air in the batter that would expand in the oven and make the cheesecakes rise too much then collapse/crack. Only mix the ingredients until combined
- To keep Mini Cheesecakes from sinking, bake at a low temperature and on the lowest rack of your oven. When baked, turn the oven off and leave the cheesecakes to cool down inside the oven first, then at room temperature before putting in the fridge. This is to avoid a sudden change in temperature, which is why most baked cheesecakes sink.
- Remove the paper liners once the mini blueberry cheesecakes have completely cooled down in the fridge. If you remove them why still warm, the cream will stick to the liners.
Storing & Freezing
These mini blueberry cheesecakes should be stored in the fridge and will last for up to 3 days. You can make them in advance but I recommend adding the blueberry whipped cream just before serving.
The cheesecake can be frozen (although always better fresh), but without the whipped cream topping that will not freeze well. Place the mini cheesecakes on a flat tray in the freezer until fully frozen, the transfer into a freezer friendly container. Simply thaw at room temperature for a few hours, or in the fridge overnight.
More small desserts
- Chouquettes
- Lemon Curd Tartlets
- Financiers (French Almond Tea Cakes)
- Mini Lemon Meringue Tarts
- Mini Lemon Blueberry Bundt Cakes
- No Bake Blueberry Tarts
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Recipe
Mini Blueberry Cheesecakes
Ingredients
Blueberry Puree
- 200 gr (7 oz) Blueberries - fresh or frozen
Biscuit Base
- 150 gr (1 1/2 cup - crushed) Digestive Biscuits - crushed
- 75 gr (5 tablespoons) Unsalted Butter - melted
Blueberry Cheesecake Filling
- 500 gr (18 oz) Cream Cheese - at room temperature
- 150 gr (1/2 cup + 2 tablespoons) Sour Cream - at room temperature
- 80 gr (1/3 cup) Caster Sugar - or fine white granulated sugar
- 1 Lemon Zest - optional
- 80 ml (1/3 cup) Blueberry Puree
- 2 Eggs - at room temperature
Blueberry Whipped Cream
- 120 ml (1/2 cup) Heavy / Thickened Cream - or whipping cream
- 75 ml (5 tablespoons) Blueberry Puree
- 15 gr (1 tablespoon) Caster Sugar - or fine white granulated sugar
- 1/2 teaspoon Vanilla Paste or Extract - optional
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Blueberry Puree
- Prepare the blueberry puree by blending the blueberries (thawed if frozen) until very smooth. Optionally, pour it through a thin mesh sieve to remove any chunks. Set aside.200 gr (7 oz) Blueberries
Biscuit Base
- Crush the Digestive Biscuits into fine crumbs using a food processor or by hands. Add the melted butter and mix until it ressembles wet sand.75 gr (5 tablespoons) Unsalted Butter, 150 gr (1 1/2 cup - crushed) Digestive Biscuits
- Prepare the muffin pan with paper liners, then firmly press the biscuit crumbs into each liner (see note 1). Put in the fridge while your prepare the cheesecake batter.
Blueberry Cheesecake Filling
- Preheat your oven on 140°C/285°F.
- Mix the Cream Cheese and Sour Cream in the bowl of your mixer (with the leaf/paddle attachment) until smooth (see note 2).500 gr (18 oz) Cream Cheese, 150 gr (1/2 cup + 2 tablespoons) Sour Cream
- Add the Sugar, Lemon Zest and Blueberry Puree and mix until just combined (see note 3).80 ml (1/3 cup) Blueberry Puree, 80 gr (1/3 cup) Caster Sugar, 1 Lemon Zest
- Slowly mix in the Eggs one at the time until just combined (see note 4).2 Eggs
- Pour the cheesecake mixture over the chilled crust, tap the pan on a hard surface a few times to pop any air bubbles then place in the oven on the lowest rack. Bake for 20 to 25 minutes (see note 5).
- Turn the oven off, open the door and and leave the cheesecakes to cool down inside the oven for 30 minutes. Remove from the oven and leave to cool down at room temperature for another 30 to 60 minutes, then in the fridge until completely cool and set.
Blueberry Whipped Cream
- Place the Cream, Sugar and Blueberry Puree (and optionally Vanilla) in a large mixing bowl and whisk on medium to high speed until the cream thickens and you reach medium peaks.120 ml (1/2 cup) Heavy / Thickened Cream, 75 ml (5 tablespoons) Blueberry Puree, 15 gr (1 tablespoon) Caster Sugar, 1/2 teaspoon Vanilla Paste or Extract
- Transfer into a piping bag fitted with a round or star nozzle and pipe over the chilled cheesecakes, then finish with a few fresh blueberries. Keep in the fridge until ready to serve (see note 6).
Notes
- Make sure the Cream Cheese, Sour Cream and Eggs are at room temperature. If they are too cold, they won't mix properly with the rest of the ingredients and you will get lumps in the cheesecake mixture.
- Make sure to press the crushed biscuits very well using the bottom of a cup or spoon; you shouldn't see any loose crumbs anymore.
- You can also use a large mixing bowl with a hand mixer as well. Make sure the cream cheese and sour cream are at room temperature or you will get lumps in the batter.
- You might need to scrap the edges / bottom of the bowl with a spatula to make sure the batter is evenly combined.
- Avoid over-mixing the batter as you don't want to add too much air into the mixture. You can also mix them in by hands with a spatula to make sure you scrape all the sides of the bowl.
- The filling should still be slightly wobbly - that's normal and it will set when it cools down.
- The whipped cream will be quite soft so I recommend adding it just before serving. You can prepare it in advance and store it in the fridge in an airtight container.
