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Mini Blueberry Cheesecakes Stacked on each other.

Mini Blueberry Cheesecakes

Dreamy creamy mini blueberry cheesecakes baked in a muffin pan. These little cheesecakes are the perfect size for a weekend get-together or party.
5 from 3 votes
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Prep Time: 30 mins
Cook Time: 25 mins
Additional Time: 2 hrs
Total Time: 2 hrs 55 mins
Servings: 18 mini cheesecakes
Calories: 246kcal
Author: Salty Ginger

Ingredients

Blueberry Compote

  • 2 cups fresh or frozen blueberries do not defrost frozen berries
  • 60 grams caster sugar
  • 1 tablespoon fresh lemon juice

Biscuit Base

  • 160 grams malt biscuits
  • 85 grams melted butter

Cheesecake Filling

  • 500 grams cream cheese
  • 150 grams caster sugar
  • 120 grams sour cream
  • 1 tablespoon flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon fresh lemon juice

Instructions

  • Blueberry Compote
  • Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 15 minutes, stirring occasionally with a wooden spoon mashing some of the berries in the cooking process.
  • The compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.
  • Allow the berry compote to cool before placing it into a glass jar, or another fridge-suitable container. This sauce can also be frozen for up to a month.
  • Biscuit Base
  • Crush the malt biscuits or process in a food processor until you have a sandy crumby mixture. Add the melted butter and mix until just combined. Line a muffin tray with
  • For regular cupcake sized mini cheesecakes, place approximately 1 tablespoon of the biscuit base into the bottom of the cupcake liner, and for mini cupcake size, approximately 1½ teaspoon into the cupcake liners. Bake the crust for about 5 minutes and set aside to cool.
  • Cheesecake Filling
  • Allow all the ingredients to come to room temperature. This will take about an hour and is crucial for a smooth creamy cheesecake. Cold ingredients will result in lumps.
  • Preheat the oven to 170°C.
  • Whisk or beat the cream cheese using a stand mixer or handheld electric mixer, sugar, flour and lemon juice on a medium speed for about 2 minutes until smooth and creamy. Add in the sour cream and vanilla and beat until fully combined. On a medium speed add in the eggs and beat until just combined. The batter will be thick. Divide the batter between the liners - approximately 2½ tablespoon per regular sized cupcake liners or 1 tablespoon per mini-sized cupcake liners. Then swirl in a teaspoon of blueberry compote into the regular-sized or ½ teaspoon in the mini cheesecakes.
  • Bake the regular sized cupcake cheesecakes for approximately 18-20 minutes and the mini-sized cheesecakes for about 10 minutes. The edges will be set and centres will be slightly jiggly. Set the pan aside to cool at room temperature for 30 minutes before chilling in the fridge for at least 2 hours or up to a day. If the cheesecakes will be in the fridge for longer than 2 hours, cover loosely with a tea towel or plastic wrap.
  • Once the cheesecakes are fully cooled, add additional blueberry topping and serve. The cheesecakes can be stored in the fridge for up to 5 days.

Notes

Berry Compote

Make-ahead instructions: The berry compote can be made up to a week in advance if stored in the fridge, or can be stored in the freezer for up to a month.

Cheesecake filling

Make-ahead instructions: These mini cheesecakes can be made ahead of time by covering all the steps right up until baking. The filled unbaked cupcake liners can then be stored in the fridge 2 to 3 days in advance. Baked mini cheesecakes can be frozen for up to 3 months without the topping. Frozen cheesecakes can be thawed in the fridge overnight before serving.
Cream cheese - I used Philadelphia cream cheese for this recipe. I would suggest only using firm cream cheeses. Softer cream cheeses will result in a very different cheesecake filling texture.
To make plain cheesecakes, simply leave out the blueberry compote. These cheesecakes are delicious with or without the blueberries.

Nutrition

Serving: 1mini cheesecake | Calories: 246kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 150mg | Fiber: 1g | Sugar: 17g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Cakes and Cupcakes
Cuisine :American
Keyword :blueberry cheesecake, cheesecake, mini cheesecake