These Mini Blueberry Cheesecakes combine the crunchy sweetness of a biscuit base with the creamy smoothness of a no-bake cheesecake filling, topped with a swirl of luscious blueberry jam. Perfect for parties, these individual servings are not only charming and convenient but also customizable to accommodate vegan and dairy-free preferences.
Why You’ll Love This: These mini cheesecakes are incredibly easy to prepare, requiring no baking, which makes them perfect for those warm days when you don’t want to turn on the oven. The use of a cupcake pan allows for perfect portion control, ensuring each guest can enjoy their own little dessert. The combination of a buttery biscuit crust with a soft, creamy cheesecake that’s lightly sweetened and flavored with vanilla, all topped with the tangy sweetness of blueberry jam, makes for a delightful dessert experience.
Perfect Occasion: Ideal for bridal showers, birthday parties, brunches, or any gathering where a bite-sized, elegant dessert is desired. These mini cheesecakes are also great for holiday celebrations or as a sweet treat after a family dinner. They’re easy to serve and even easier to enjoy, making them a favorite for hosts and guests alike.
Decoration Tips:
- Top each cheesecake with fresh blueberries and a mint leaf for a fresh and vibrant presentation.
- Sprinkle a little lemon zest over the cheesecake to add a zing that complements the blueberry flavor.
- If serving at a party, consider a tiered cake stand display to make these mini cheesecakes a centerpiece.
Ingredients:
- Biscuit Base:
- 7-8 Biscoff biscuits or digestive biscuits, crushed into small crumbs
- 3 tablespoons vegan butter, melted
- No-Bake Cheesecake Filling:
- 110g (4 oz) cream cheese, softened (vegan or regular)
- 50g (1/3 cup) powdered sugar
- 1 tsp vanilla extract
- 120ml (1/2 cup) whipped cream, whipped to medium peaks (dairy-free or regular)
- 15g (2 tablespoons) powdered sugar, mixed into the whipped cream
- 30g (3-4 tablespoons) blueberry jam
- Prepare the Biscuit Base:
- Line a cupcake pan with cupcake liners.
- Mix the melted butter with the crushed biscuits until the mixture resembles wet sand.
- Spoon the mixture into each cupcake liner and press down firmly with the back of a spoon.
- Refrigerate for 30 minutes to set.
- Make the Cheesecake Filling:
- In a stand mixer, beat the softened cream cheese with powdered sugar until smooth and lump-free, about 3-4 minutes.
- Add vanilla extract and mix well.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Use an ice cream scoop to distribute the cheesecake mixture evenly over the biscuit bases.
- Drop a few teaspoons of blueberry jam onto each cheesecake and use a toothpick to create a swirl effect.
- Chill and Serve:
- Cover the pan with plastic wrap and refrigerate for at least 12 hours to allow the cheesecakes to set.
- Once set, remove from the pan and serve chilled.
Enjoy these Mini Blueberry Cheesecakes, a sweet and simple treat that promises a delightful blend of textures and flavors, perfect for sharing or savoring solo!
