Indulge in the delightful simplicity of Mini Blueberry Cheesecake Bites, a no-bake treat that combines the crispness of a Biscoff biscuit base with the creamy texture of cheesecake and the sweet tang of blueberry jam. These bite-sized desserts are perfect for any occasion, offering a cool, refreshing treat without the need to turn on your oven.
Why You’ll Love This: These Mini Blueberry Cheesecake Bites are not only adorable and easy to serve but also incredibly easy to make. With a no-bake recipe, you can enjoy the process of creating a delicious dessert without the heat of baking. The combination of flavors—from the spiced biscuit base to the velvety cheesecake and the burst of blueberry—is sure to please everyone.
Perfect Occasion: These cheesecakes are ideal for gatherings, potlucks, or as a sweet treat after a family dinner. They are also perfect for summer picnics or outdoor events where you might not want to serve something too heavy. Their individual serving size makes them convenient and mess-free for any social setting.
Decoration Tips: To enhance their appearance, you can top each cheesecake with a fresh blueberry or a mint leaf before serving. For a more dramatic presentation, drizzle a little extra blueberry jam over the top of each cheesecake after they’ve set.
Recipe:
Ingredients:
- Biscuit Base:
- 7-8 Biscoff Biscuits (or digestive biscuits), crushed into fine crumbs
- 3 tablespoons vegan butter, melted
- No-Bake Cheesecake Filling:
- 110g (4 oz) cream cheese, softened (vegan or regular as preferred)
- 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
Instructions:
- Prepare the Base:
- Line a cupcake pan with cupcake liners.
- In a bowl, mix the melted butter with the crushed biscuits until they resemble wet sand.
- Distribute spoonfuls of the mixture into each cupcake liner and press firmly to form the base.
- Refrigerate for 30 minutes to set.
- Make the Cheesecake Filling:
- In the bowl of a stand mixer, blend the cream cheese and 50g powdered sugar until smooth, about 3-4 minutes.
- Add vanilla extract and scrape down the sides of the bowl.
- Gently fold the whipped cream and 15g powdered sugar into the cream cheese mixture until well combined.
- Use an ice cream scoop to evenly distribute the cheesecake filling over the biscuit bases.
- Add the Blueberry Swirl:
- Drop a few teaspoons of blueberry jam onto each cheesecake. Use a toothpick to swirl the jam into the filling.
- Cover the pan with plastic wrap and refrigerate for at least 12 hours to allow the cheesecakes to set.
- Serve:
- Once set, remove the cheesecakes from the pan, peel off the liners, and serve chilled.
Enjoy these Mini Blueberry Cheesecake Bites as a deliciously sweet ending to any meal or a delightful snack to brighten your day!
