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!
15gr (1 tablespoon)Caster Sugaror fine white granulated sugar
1/2teaspoonVanilla Paste or Extractoptional
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
General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoons) for more accuracy and better results.Ingredients 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.
Instruction Notes:
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.