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!
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!
Along with 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!
Scroll down to recipe card below for all quantities
For the Cheesecake Crust:
A simple mix of melted Butter (unsalted) and crushed Digestive Biscuits. You could use graham cracker crumbs instead if preferred.
For the Blueberry Cream Cheese Filling:
- Blueberry Puree: simply made by blending blueberries then optionally poured through a thin mesh sieve to remove skin bits. You can use either fresh blueberries or frozen blueberries here.
- 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: at room temperature. It could be replaced by natural or greek yogurt to create a similar creaminess.
- Lemon Zest: optional, but it really makes the blueberries flavour pop.
- Eggs: medium to large size, also at room temperature.
Optionally, you could also add some Vanilla Extract or paste or Lemon Juice.
For the Blueberry Whipped Cream:
This topping is made out of a blueberry puree (blended blueberries), whipping cream (thickened / heavy cream - at least 30% fat content) and a little bit of sugar. I also added a little bit of Vanilla but that's optional.
How to make Mini Blueberry Cheesecakes
1. Cookie Crust
- Prepare a Muffin Pan and line the muffin cups with with paper cupcake liners.
- 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 cookie crumbs.
- Photo 3: Mix with a spatula until it looks like wet sand.
- Photo 4: Scoop the crumbs into the prepared muffin tin. Firmly press the crumbs into each liner using the back of a spoon or cup. Make sure to press well; you shouldn't see any loose crumbs anymore.
- Place in the refrigerator while you prepare the blueberry cheesecake filling.
2. 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 degrees Celsius / 285 degrees Fahrenheit.
- Photo 5: in the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer / electric mixer), mix the Cream Cheese and Sour Cream for 2 to 3 minutes or until completely 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: Mix in the Sugar, Lemon Zest and Blueberry Puree. Stir until just combined, stopping to scrap the edges and bottom of the bowl with a spatula if required.
- 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 cream cheese 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.
- Put on the lowest rack of your oven and 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 off the oven, 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.
3. Blueberry Whipped Cream Topping
The last step of the recipe is making the whipped blueberry topping. The topping is optional and you could replace it with a blueberry swirl (made out of blueberry coulis) for example)
- Just before serving and once the mini blueberry cheesecakes are very cold and completely set, start preparing the 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 on medium speed 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.
If you want a more stable topping, you can cook the blueberry puree in a small saucepan along with little bit of cornstarch to thicken it. Let it cool down completely after the boil before folding it gently into the whipped cream.
I used Digestive Biscuits here but basically any plain 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.
For a different flavour, you could also use Biscoff Cookies like I did for my Mini Biscoff Cheesecakes.
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.
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.
Tips to make the best Mini Cheesecakes
- 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. Air bubbles expand in the oven and make the cheesecakes rise, which causes it to collapse and crack once it starts to cool down.
- To keep cheesecakes from sinking, bake at a low temperature on the lowest rack of your oven and gradually cool them down. First, let them cool down inside the turned off oven (with the oven door open), then at room temperature and finally in the fridge. Avoiding a sudden change in temperature will prevent the mini blueberry cheesecakes from sinking or cracking.
- 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.
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Mini Blueberry Cheesecakes
- 200 gr (7 oz) Blueberries - fresh or frozen
- 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
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- 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
- 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).
- 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.