Mini Blueberry Cheesecake Cups

Table of Contents

Description

These mini blueberry cheesecake cups are rich, creamy, and perfectly portioned desserts with a buttery base, smooth cheesecake filling, and a sweet-tangy blueberry topping. They’re ideal for parties, tea-time treats, or elegant desserts that look as good as they taste.

Servings

6–8 mini cheesecakes

Time

Prep Time: 20 minutes
Bake Time: 20–25 minutes
Chill Time: 2–3 hours
Total Time: ~3 hours

Ingredients

Base

1 cup crushed biscuits (graham crackers or digestive)
3 tbsp melted butter
1 tbsp sugar

Cheesecake Filling

250 g cream cheese (softened)
1/2 cup sugar
1/2 cup heavy cream
1 tsp vanilla extract
1 egg

Blueberry Topping

1 cup blueberries (fresh or frozen)
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water

Instructions

1. Prepare Base

Mix crushed biscuits, melted butter, and sugar.
Press into muffin cups lined with paper liners.

2. Make Filling

Beat cream cheese and sugar until smooth.
Add cream, vanilla, and egg. Mix well until creamy.

3. Assemble & Bake

Pour filling over the base.
Bake at 170°C (340°F) for 20–25 minutes.
Let cool, then refrigerate for at least 2 hours.

4. Prepare Topping

Cook blueberries, sugar, and lemon juice in a pan.
Add cornstarch mixture and cook until thick.
Cool and spoon over cheesecakes.

Notes

Use room temperature cream cheese for a smooth texture.
Don’t overbake; centers should be slightly soft.
Chill well before serving for best consistency.

Tips

Add a biscuit crust layer thicker for crunch.
Swap blueberries with strawberries or raspberries.
Use muffin tins for perfect mini shapes.
Garnish with mint for a fresh look.

Nutritional Information (Approx per serving)

Calories: 220–260 kcal
Protein: 4 g
Fat: 16 g
Carbohydrates: 18 g
Sugar: 12 g

Health Benefits

Calcium-rich from cream cheese
Antioxidants from blueberries
Energy boost from carbs and healthy fats
Portion-controlled dessert helps prevent overeating

Q&A

Q: Can I make this without baking?
A: Yes! Skip the egg and chill the mixture for a no-bake version.

Q: How long can I store them?
A: Up to 3–4 days in the refrigerator.

Q: Can I freeze them?
A: Yes, freeze without topping for up to 1 month.

Q: Why did my cheesecake crack?
A: Overbaking or sudden cooling—let it cool gradually.

Q: Can I use frozen blueberries?
A: Absolutely, just cook them a bit longer for the topping.