These mini cheesecakes are not only easier and faster to make than a full-sized cheesecake, but they are also the perfect individual-sized treat. Made with a buttery biscuit base and a rich cream cheese filling, they come together quickly and bake to creamy perfection. Topped with a delicious homemade blueberry sauce, this dessert is sure to impress. The beauty of this recipe is that you can switch up the topping with your favorite fruit or sauce, making it incredibly versatile.
Why You’ll Love This Recipe
You’ll love how simple and convenient these mini cheesecakes are to make, especially compared to their full-sized counterpart. They are creamy, rich, and just the right size for portion control. The biscuit base gives a lovely crunchy contrast to the smooth filling, and the blueberry sauce adds a tangy sweetness that complements the richness of the cream cheese. You can prepare them ahead of time, making them perfect for gatherings, parties, or just as an indulgent treat for yourself. Plus, if you don’t have mini springform pans, you can use cupcake liners or molds—just as easy and delicious!
Perfect Occasion
These mini cheesecakes are perfect for any occasion, from casual family dinners to elegant parties. They make a wonderful dessert for brunches, afternoon tea, or a sweet ending to any meal. Their small size also makes them ideal for serving at events where guests can easily pick up and enjoy their individual portion. Pair them with coffee or tea for a delightful dessert or serve them alongside other mini desserts for a beautiful and varied dessert platter.
Decoration Tips
For a pretty and polished look, top each mini cheesecake with a spoonful of blueberry sauce and a few fresh blueberries. You can also add a small mint leaf for a pop of color. If you want to add a touch of elegance, dust a bit of powdered sugar over the cheesecakes just before serving. For variety, you can swap the blueberry sauce for strawberry, raspberry, or even caramel sauce, depending on your preference. Serve them on a cake stand or decorative platter for a more impressive presentation.
Ingredients for 9 Mini Cheesecakes with Blueberry Sauce:
For the Base:
- 100g digestive biscuits or graham crackers
- 1 tablespoon (12g) refined sugar
- 55g melted butter (use salted butter for extra flavor)
For the Cheesecake Filling:
- 250g cream cheese, room temperature
- 75g refined sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 75g heavy cream or any type of cream, room temperature
For the Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 50g sugar
- Juice of half a lemon
Instructions:
- Prepare the Base:
- Preheat your oven to 180°C (350°F). Grease 9 mini springform pans (6cm) or cupcake molds with a little butter or non-stick spray.
- Crush the biscuits in a food processor until fine. In a bowl, mix the crushed biscuits with the sugar and melted butter until the mixture resembles wet sand.
- Press about one heaping tablespoon of the mixture into the base of each mold, pressing down firmly with your fingers or the bottom of a small cup.
- Bake for 10 minutes until lightly golden. Remove and set aside to cool.
- Prepare the Cheesecake Filling:
- Lower the oven temperature to 140°C (285°F).
- In a bowl, beat the cream cheese with the sugar and vanilla until smooth.
- Add the egg and cream, mixing until fully incorporated and the mixture is creamy and uniform.
- Fill each mold to the brim with the cheesecake mixture.
- Bake the Cheesecakes:
- Bake for about 20 minutes, or until the cheesecake is slightly set but still wobbly in the center.
- Let the cheesecakes cool, then refrigerate for at least 2 hours before removing from the molds.
- Make the Blueberry Sauce:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and a sauce forms (about 10 minutes).
- Remove from heat and let cool before using.
- Serve:
- Once the cheesecakes are fully chilled, remove them from the molds.
- Top each cheesecake with a spoonful of the cooled blueberry sauce. Serve chilled.
Enjoy your creamy mini cheesecakes with a delicious blueberry topping!