These mini blueberry cheesecakes are so delicious with a creamy and light lemon cheesecake filling and a blueberry sauce. Cheesecake crust is a simple yet delicious shortbread crust.
You’ll love these blueberry mini cheesecakes that are perfect desserts for any occasion. This recipe makes 8 mini cheesecakes. If you want to make this recipe for a crowded gathering simply double, triple the recipe.
Your active time is almost 15 minutes to make this dessert. Just like a regular cheesecake recipe, you should let the cheesecake set for a couple of hours in the fridge before serving.
As long as you make it the way I do, these mini cheesecakes will come out of the oven perfectly. The steps are pretty simple. There is no water bath needed.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blueberries-I use them to make the blueberry topping for cheesecake. I recently published a post just showing how to make the sauce.
- Cornstarch-I use it in the blueberry sauce as a thickener. Also a little cornstarch prevents cheesecake cracking. Although cornstarch and flour can be used interchangeably in the cheesecake filling, I find flour changes the texture a little bit whereas constarch keeps the creamy texture. So I prefer using a little cornstarch in this cheesecake filling.
- Sugar-I use granulated sugar both in the crust, in the filling and in the blueberry sauce.
- Lemon-I use lemon both in the sauce and in the filling as lemon blueberry combination is perfect.
- Cream cheese-I use room temperature, block style cream cheese for the filling.
- Heavy Cream-I use a little heavy cream in the filling for creaminess, it shoud be room temperature.
- Egg-I use room temperature egg in the filling.
- Flour-I use all purpose flour to make a shortbread crust.
- Butter-I use melted butter to make the crust.
Step by step instructions
First I make my shortbread crust. I mix the flour and sugar in a small-medium bowl. Then I add the melted butter on top and stir with a spoon.
I take 1 tablespoon of the dough and place into each paper-lined 8 muffin case. Then I press with my hand to spread the dough to the bottom, prick with a fork to avoid it puffing.
I bake for 14 minutes or until it is lightly golden brown on top and golden brown from the sides and let it cool for 10 minutes before putting the filling inside.
While the crust is baking and cooling, I make the filling. Actually, it takes less than 5 minutes to prepare the filling so you have more than enough time.
You can make it with a stand mixer using a paddle attachment or a handheld mixer if you like, but today I show you how to make it by hand with a whisk. The order is the same for each one, so if you want to use a machine, you can still follow this order but make sure you are using medium-low speed.
First I gently stir the cream cheese and sugar with a whisk. It is important not to over whisk. It is important just to stir until combined. It takes less than a minute. If we mix too much, the cheesecake can crack while baking.
Once you use a whisk, the mixture will start to stay in the middle of the whisk. That’s fine. As you continue to whisk, you’ll notice the creamy texture. When you gently tap the whisk to the side of the bowl, it will easily drop into the bowl.
Then I add the cornstarch and stir with a whisk until just combined. It takes just a few seconds.
Next I add all lemon zest, lemon juice, vanilla extract and heavy cream and stir until just combined.
Finally, I add the egg and stir until just combined, it takes almost 10 seconds.
If you are doubling or tripling the recipe you should add the eggs one at a time. You can also stir the eggs in another bowl before slowly adding to the mixture to avoid over whisking them in the cheesecake filling.
I fill the cases almost ¾ full and bake for 14-16 minutes until the sides are set and the middle is still jiggly and the color turns light yellow.
You shouldn’t overbake as this can also make the cheesecakes crack.
After I remove the pan from the oven, I keep the cheesecakes in the pan for almost an hour and then keep in the fridge at least 3 hours to set.
Don’t attempt to place the cheesecakes into the fridge immediately as there shouldn’t be a sudden temperature change for the best results.
You can make the blueberry sauce while the cheesecakes are baking. I use half a recipe of my blueberry topping for cheesecake recipe. You can check my post for how to make it.
Once I make the blueberry sauce, I pour it into a bowl to let it cool and set aside.
Once the cheesecakes are ready to serve, I remove the muffin liners very gently.
Then I add the blueberry sauce on top. I am pretty generous, you can add as much as you like.
I hope you enjoy these mini blueberry cheesecakes so much!
You can store these mini cheesecakes in the fridge for up to 3 days.
Yes, so you can make them in advance. You can keep in the freezer in an airtight container with the muffins liners for up to 3 months. Don’t freeze with the sauce on top. Thaw overnight in the fridge before enjoying!
Other blueberry recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Mini Blueberry Cheesecakes
- 70 grams (½ cup) all purpose flour, dip and sweep
- 30 grams (2 tablespoons) granulated sugar
- 45 grams (3 tablespoons and 1 teaspoon ) unsalted butter, melted
- 225 grams (8 oz) block style cream cheese, room temperature
- 50 grams (¼ cup) granulated sugar
- ½ tablespoon cornstarch (or 1 tablespoon flour)*
- 1 tablespoon fresh lemon juice
- ½ tablespoon lemon zest
- ½ teaspoon vanilla extract
- 50 grams (3 and ½ tablespoons) heavy cream, room temperature
- 1 large egg, room temperature
- Half recipe blueberry sauce
- Preheat the oven to 350°F(177°C). Line 8 non-stick standard paper liners into regular size muffin pan and set aside.
- Place the flour and sugar in a small-medium bowl and stir with a spoon. Add the melted butter on top and stir until it forms a dough.
- Take 1 tablespoon of the dough and place into each paper-lined 8 muffin case. Press with your hand to spread the dough to the bottom, prick with a fork to avoid it puffing.
- Bake for 12-14 minutes or until it is lightly golden brown on top and golden brown from the sides and let it cool for 10 minutes before putting the filling inside.
- When you remove the pan from the oven lower the heat to 325°F(165°C).
- While the crust is baking, make the cheesecake filling. Using a handheld mixer or a stand mixer with paddle attachment or a whisk, stir the cream cheese and sugar until just combined and looks creamy (we are creaming sugar and cream cheese), don't overwhisk. If you are using a mixer use medium-low speed. I use my whisk for the whole process.
- Add the cornstarch and whisk for a few seconds.
- Mix in the lemon juice, lemon zest, vanilla extract and heavy cream and stir until just combined.
- Add the egg and stir until just they are combined.
- Fill the muffin cases almost ¾ full and bake for 14-16 minutes until the sides are set and the middle is still jiggly and color turned to lightly yellow. (While the cheesecakes are baking, you can make the blueberry sauce that takes only 5 minutes to make.)
- Remove from the oven and let it cool in the pan for one hour. Once cooled, keep in the fridge to set for almost 3 hours. When ready to serve, top with blueberry sauce.