Perfect Mini Blueberry Cheesecakes with Fluffy Blueberry Whipped Cream

Welcome to the world of delightful mini desserts! These exquisite Mini Blueberry Cheesecakes, crowned with a light and airy Blueberry Whipped Cream topping, are an absolute dream. Perfectly portioned, these treats are ideal for any occasion, from an elegant afternoon tea gathering to a lively party, or simply as a special dessert to brighten your day. Whether you prefer using fresh, vibrant blueberries during peak season or conveniently opt for frozen berries, this recipe is incredibly versatile and can be enjoyed all year round. Best of all, they can be prepared in advance, making your entertaining effortless!

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Why You’ll Adore These Mini Blueberry Cheesecakes

These Mini Blueberry Cheesecakes, complete with their signature Blueberry Whipped Cream, are more than just a dessert – they’re a celebration of fresh, fruity flavors, perfectly suited for spring and summer gatherings, but equally delightful in any season thanks to the magic of frozen blueberries!

Similar to our popular Mini Lemon Cheesecakes and Mini Strawberry Cheesecakes, these individual blueberry cheesecake bites are exceptionally versatile. They’re an exquisite addition to afternoon tea, a charming dessert for family gatherings, impressive for parties and holiday celebrations, or simply a wonderful everyday indulgence. Their small size makes them easy to serve and enjoy, ensuring everyone gets a perfect bite.

We believe you’ll fall in love with this recipe because:

• They can be made in advance, making them a fantastic option for meal prep or stress-free entertaining. Simply bake, chill, and top just before serving. They will maintain their deliciousness for several days when stored properly in the fridge.
• You have the flexibility to use either fresh or frozen blueberries. This means you can enjoy these cheesecakes when blueberries are in season for the freshest flavor, or conveniently use frozen berries at any time of year without compromising on taste or texture.
• They are effortlessly made in a standard Muffin Tin, eliminating the need for specialized mini cheesecake pans. This simplicity makes the recipe accessible to all home bakers, regardless of their equipment.
• These delightful blueberry cheesecakes can also be frozen, offering an excellent make-ahead solution for future cravings or unexpected guests. Just freeze the plain cheesecakes and add the topping later!

Essential Ingredients for Your Blueberry Cheesecakes

For precise quantities and detailed instructions, please refer to the comprehensive recipe card below.

For the Irresistible Cheesecake Crust:

The foundation of these mini cheesecakes is a simple yet incredibly flavorful crust. It’s a classic combination that provides a delightful texture contrast to the creamy filling.

• Melted Butter (Unsalted): Unsalted butter allows you to control the overall saltiness of the crust. Ensure it’s fully melted to properly bind the crumbs.
• Crushed Digestive Biscuits: These provide a subtly sweet, slightly savory, and firm base. If Digestive Biscuits aren’t readily available, feel free to substitute with graham cracker crumbs for a more traditional American cheesecake base. Other great alternatives include shortbread cookies or even vanilla wafers, which add their own unique flavor profile.

For the Silky Blueberry Cream Cheese Filling:

This is where the magic happens – a smooth, creamy, and vibrantly flavored cheesecake filling.

• Blueberry Puree: The heart of the blueberry flavor! This is effortlessly made by blending either fresh or thawed frozen blueberries until completely smooth. For an extra refined texture, you can optionally strain the puree through a thin mesh sieve to remove any small skin bits, ensuring a perfectly smooth filling.
• Cream Cheese: For the best results, always use full-fat cream cheese for that rich, classic cheesecake taste and texture. It is absolutely crucial for the cream cheese to be at room temperature. If it’s too cold, it will be lumpy and difficult to incorporate smoothly, leading to a textured batter rather than a silky one. Remember to take it out of the fridge a few hours before you plan to bake.
• Sour Cream: Also at room temperature, sour cream adds a wonderful tang and moisture to the cheesecake, contributing to its creamy consistency. If you don’t have sour cream, an equal amount of full-fat natural yogurt or Greek yogurt can be used as a substitute to achieve a similar creaminess and subtle tartness.
• Lemon Zest: While optional, a touch of fresh lemon zest brightens the blueberry flavor, making it truly sing. It adds a lovely aromatic complexity that enhances the overall taste profile without making the cheesecake taste overtly lemony.
• Eggs: Use medium to large sized eggs, and ensure they are also at room temperature. Eggs act as a binder, helping the cheesecake set properly and achieve its smooth, custard-like texture.

For an extra layer of flavor, consider adding a dash of Vanilla Extract or paste, or a tiny squeeze of Lemon Juice to the filling. Vanilla complements the blueberries beautifully, and lemon juice further enhances their natural sweetness and tartness.

For the Dreamy Blueberry Whipped Cream Topping:

This light and fluffy topping takes these mini cheesecakes from delicious to utterly irresistible. It’s a simple yet elegant finish.

• Blueberry Puree: Just like for the filling, this is made from blended fresh or frozen blueberries, providing a natural color and concentrated berry flavor to the cream.
• Whipping Cream (Heavy Cream / Thickened Cream): For optimal whip and stability, use a cream with at least 30% fat content. Ensure it is very cold for best results.
• Sugar: A small amount of granulated sugar or caster sugar sweetens the cream, balancing the tang of the blueberries.
• Vanilla (Optional): A hint of vanilla extract or paste deepens the flavor profile of the whipped cream, adding a comforting aroma.

While the blueberry whipped cream is highly recommended, it is an optional topping. You can certainly keep the mini cheesecakes plain for a simpler look, or experiment with other delightful toppings such as a vibrant homemade blueberry coulis, a chunkier blueberry compote, or even a simple dusting of powdered sugar.

Crafting Your Mini Blueberry Cheesecakes: Step-by-Step Guide

Follow these detailed steps to create perfectly baked mini blueberry cheesecakes that will impress everyone.

1. Prepare the Golden Cookie Crust

• Begin by preparing a standard 12-cup Muffin Pan. Line each muffin cup with paper cupcake liners. This step is crucial for easy removal of the finished cheesecakes and prevents sticking.
• Photo 1: Take your Digestive Biscuits (or chosen alternative such as graham crackers or shortbread) and crush them into very fine crumbs. A food processor is the quickest way to achieve this, simply pulsing until you get a sand-like consistency. Alternatively, place the biscuits in a sturdy freezer bag and crush them thoroughly with a rolling pin – it’s a great way to relieve stress!
• Photo 2: Melt the unsalted butter until completely liquid. Pour this melted butter directly over your finely crushed cookie crumbs in a mixing bowl.
• Photo 3: Using a spatula or fork, mix the butter and crumbs together until they are thoroughly combined and the mixture resembles wet sand. Every crumb should be moistened by the butter, ensuring a cohesive crust.
• Photo 4: Distribute the crumb mixture evenly among the prepared muffin liners. Then, firmly press the crumbs into the bottom of each liner. You can use the back of a spoon, a small cup, or even your fingers to achieve a tightly packed, even crust. The goal is to make sure there are no loose crumbs remaining, as this will ensure a stable base for your cheesecake.
• Once all the crusts are formed, place the muffin pan in the refrigerator. Chilling the crust helps it firm up and prevents it from crumbling when the cheesecake is baked and later handled. Let it chill while you prepare the creamy blueberry cheesecake filling.

2. Create the Velvety Blueberry Cheesecake Filling

• First, prepare your fresh or frozen blueberries (if frozen, ensure they are thawed) for the puree. Blend them in a regular blender or using a stick blender until they are absolutely smooth. For an extra-fine filling, you can optionally pass the puree through a thin mesh sieve to remove any residual skin pieces or tiny unblended chunks. Set aside the blueberry puree.
• Preheat your oven to a low temperature of 140 degrees Celsius (285 degrees Fahrenheit). Baking at a lower temperature helps prevent cracks in the cheesecake.
• Photo 5: In the bowl of your stand mixer, fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the room temperature Cream Cheese and Sour Cream. Beat them together on medium speed for 2 to 3 minutes until the mixture is completely smooth and free of any lumps. This step is critical; if your cream cheese is too cold, you’ll struggle to get a smooth batter, resulting in a grainy texture.
• Photo 6: Now, add the granulated Sugar, Lemon Zest (if using), and your prepared Blueberry Puree to the cream cheese mixture. Mix on low speed until all ingredients are just combined. Be sure to stop and scrape down the sides and bottom of the bowl with a spatula periodically to ensure everything is thoroughly incorporated and no streaks of unmixed ingredients remain.
• Photo 7: Gently mix in the Eggs, one at a time. It’s crucial to avoid over-mixing the batter at this stage. Over-mixing introduces too much air, which can cause the cheesecakes to puff up excessively in the oven and then collapse or crack as they cool. Mix until just combined – you can even fold them in by hand with a spatula to maintain a dense, smooth batter and scrape down all the sides.
• Photo 8: Carefully pour or spoon the smooth blueberry cream cheese mixture over your chilled biscuit crusts. An ice cream scoop or a tablespoon works well for even distribution. Once filled, gently tap the muffin pan on a hard surface a few times. This helps to release any trapped air bubbles, preventing large holes in your finished cheesecake.
• Place the muffin pan on the lowest rack of your preheated oven. Bake for approximately 20 to 25 minutes. The cheesecakes are ready when the edges are set but the very center of the filling still appears slightly wobbly. This wobble is perfectly normal and indicates a perfectly creamy cheesecake that will continue to set as it cools.
• Once baked, turn off the oven but leave the cheesecakes inside with the oven door slightly ajar for about 30 minutes. This gradual cooling prevents sudden temperature changes that can lead to sinking or cracking. After this, remove them from the oven and let them cool completely at room temperature for another 30 to 60 minutes. Finally, transfer them to the fridge and chill until they are thoroughly cold and fully set, ideally for at least 3-4 hours, or overnight.

3. The Finishing Touch: Blueberry Whipped Cream Topping

The final and most visually appealing step of this recipe is adding the fluffy blueberry whipped cream topping. Remember, this topping is optional, and you can always get creative with other finishes like a simple blueberry swirl made from our easy blueberry coulis, or a fresh fruit arrangement.

• Crucially, prepare the topping just before serving and ensure your mini blueberry cheesecakes are thoroughly chilled and completely set. A cold cheesecake and a freshly whipped topping yield the best results.
• Photo 9: In a large mixing bowl (or the bowl of your stand mixer fitted with the whisk attachment), combine the very cold heavy/thickened cream, sugar, and your prepared blueberry puree. You can also add the optional vanilla extract or paste at this point.
• Photo 10: Whisk the mixture on medium-high speed. Continue whisking until the cream thickens and forms soft to medium peaks. Due to the added blueberry puree, achieving very stiff peaks can be challenging, but medium peaks are perfect for a light, pipeable topping.
• Once whipped, you can either spoon generous dollops of the blueberry whipped cream over each chilled cheesecake or, for a more elegant presentation, transfer it to a piping bag fitted with your favorite round or star nozzle. Pipe the cream artistically over each cheesecake. Finish by scattering a few fresh blueberries on top for a pop of color and texture.

For convenience, the whipped cream topping can be prepared up to a day in advance and stored in an airtight container in the fridge. However, for the freshest and fluffiest texture, we recommend whipping it just before serving.

Pro Tip for a More Stable Topping: If you desire a firmer, more stable whipped cream that holds its shape longer, you can gently cook the blueberry puree in a small saucepan with a tiny bit of cornstarch until it thickens slightly. Let this thickened puree cool completely (and we mean *completely*!) before gently folding it into your freshly whipped cream. This technique helps prevent the cream from weeping or deflating too quickly.

Frequently Asked Questions About Mini Blueberry Cheesecakes

Expert Tips for Unforgettable Mini Cheesecakes

Achieving perfectly smooth, crack-free, and utterly delicious mini cheesecakes is easier than you think with these essential tips:

• Room Temperature Ingredients are Key: This cannot be stressed enough! Ensure your cream cheese, sour cream, and eggs are all at room temperature before you start mixing. Cold ingredients will resist combining smoothly, leading to a lumpy batter and an undesirable texture in your finished cheesecakes. Plan ahead and take them out of the fridge at least 1-2 hours before baking.
• Avoid Over-Mixing the Batter: When preparing the cheesecake filling, particularly after adding the eggs, mix only until just combined. Over-mixing introduces too much air into the batter. These air bubbles expand during baking, causing the cheesecake to rise rapidly, and then contract and collapse as it cools, resulting in unsightly cracks. A gentle hand and low speed are your best friends here.
• Gradual Cooling is Essential for Preventing Sinking and Cracks: To maintain that perfectly smooth, flat top, a slow and gradual cooling process is vital. Bake your mini cheesecakes at a low temperature on the lowest rack of your oven. Once baked, turn off the oven, open the door slightly, and allow the cheesecakes to cool inside the oven for about 30 minutes. After this, remove them and let them cool completely at room temperature for another 30-60 minutes before transferring them to the fridge. Avoiding sudden temperature changes is the secret to preventing sinking and cracks.
• Remove Paper Liners When Fully Chilled: Patience is a virtue when it comes to cheesecake! Wait until your mini blueberry cheesecakes have completely cooled and set in the fridge before attempting to remove the paper liners. If you try to remove them while the cheesecakes are still warm, the delicate cream cheese filling will likely stick to the liners, potentially tearing the sides of your beautiful dessert.

Storing and Freezing Your Mini Blueberry Cheesecakes

These mini cheesecakes are not only delicious but also convenient to store, allowing you to enjoy them for days or save them for a future treat.

• Storage: Store your baked and chilled mini blueberry cheesecakes in an airtight container in the refrigerator. They will remain fresh and delicious for up to 3 days. While you can certainly make the cheesecakes in advance, it’s highly recommended to add the blueberry whipped cream topping just before serving to ensure the best texture and freshness of the cream.
• Freezing: Yes, you can freeze these cheesecakes! This is a fantastic option for long-term storage, though a freshly made cheesecake is always best. When freezing, make sure to do so without the whipped cream topping, as whipped cream generally does not freeze and thaw well, often becoming watery or losing its fluffy texture. To freeze, place the plain mini cheesecakes on a flat baking tray and pop them into the freezer until they are completely frozen solid (this usually takes a couple of hours). Once frozen, transfer them to a freezer-friendly airtight container or a heavy-duty freezer bag. This prevents freezer burn and allows for easy storage.
• Thawing: To enjoy your frozen mini cheesecakes, simply thaw them at room temperature for a few hours, or transfer them to the refrigerator overnight. Once thawed, you can then prepare and add the fresh blueberry whipped cream topping for a perfect finish.

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Recipe Card: Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

5 from 2 votes

These Mini Blueberry Cheesecakes with Blueberry Whipped Cream topping are a delicious little treat that is perfect for afternoon tea or a party. They can be made ahead with fresh or frozen blueberries!

Servings: 15

Author: Sylvie

Prep Time30 minutes mins

Cook Time20 minutes mins

Resting Time3 hours hrs

Total Time3 hours hrs 50 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Blueberry Puree

• 200 gr (7 oz) Blueberries, fresh or frozen

Biscuit Base

• 150 gr (1 1/2 cup – crushed) Digestive Biscuits, crushed
• 75 gr (5 tablespoons) Unsalted Butter, melted

Blueberry Cheesecake Filling

• 500 gr (18 oz) Cream Cheese, at room temperature
• 150 gr (1/2 cup + 2 tablespoons) Sour Cream, at room temperature
• 80 gr (1/3 cup) Caster Sugar, or fine white granulated sugar
• 1 Lemon Zest, optional
• 80 ml (1/3 cup) Blueberry Puree
• 2 Eggs, at room temperature

Blueberry Whipped Cream

• 120 ml (1/2 cup) Heavy / Thickened Cream, or whipping cream
• 75 ml (5 tablespoons) Blueberry Puree
• 15 gr (1 tablespoon) Caster Sugar, or fine white granulated sugar
• 1/2 teaspoon Vanilla Paste or Extract, optional

Instructions

Blueberry Puree

• Prepare the blueberry puree by blending the blueberries (thawed if frozen) until very smooth. Optionally, pour it through a thin mesh sieve to remove any chunks. Set aside.
  200 gr (7 oz) Blueberries

Biscuit Base

• Crush the Digestive Biscuits into fine crumbs using a food processor or by hands. Add the melted butter and mix until it ressembles wet sand.
  75 gr (5 tablespoons) Unsalted Butter, 150 gr (1 1/2 cup – crushed) Digestive Biscuits
• Prepare the muffin pan with paper liners, then firmly press the biscuit crumbs into each liner (see note 1). Put in the fridge while your prepare the cheesecake batter.

Blueberry Cheesecake Filling

• Preheat your oven on 140°C/285°F.
• Mix the Cream Cheese and Sour Cream in the bowl of your mixer (with the leaf/paddle attachment) until smooth (see note 2).
  500 gr (18 oz) Cream Cheese, 150 gr (1/2 cup + 2 tablespoons) Sour Cream
• Add the Sugar, Lemon Zest and Blueberry Puree and mix until just combined (see note 3).
  80 ml (1/3 cup) Blueberry Puree, 80 gr (1/3 cup) Caster Sugar, 1 Lemon Zest
• Slowly mix in the Eggs one at the time until just combined (see note 4).
  2 Eggs
• Pour the cheesecake mixture over the chilled crust, tap the pan on a hard surface a few times to pop any air bubbles then place in the oven on the lowest rack. Bake for 20 to 25 minutes (see note 5).
• Turn the oven off, open the door and and leave the cheesecakes to cool down inside the oven for 30 minutes. Remove from the oven and leave to cool down at room temperature for another 30 to 60 minutes, then in the fridge until completely cool and set.

Blueberry Whipped Cream

• Place the Cream, Sugar and Blueberry Puree (and optionally Vanilla) in a large mixing bowl and whisk on medium to high speed until the cream thickens and you reach medium peaks.
  120 ml (1/2 cup) Heavy / Thickened Cream, 75 ml (5 tablespoons) Blueberry Puree, 15 gr (1 tablespoon) Caster Sugar, 1/2 teaspoon Vanilla Paste or Extract
• Transfer into a piping bag fitted with a round or star nozzle and pipe over the chilled cheesecakes, then finish with a few fresh blueberries. Keep in the fridge until ready to serve (see note 6).

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Notes

General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoons) for more accuracy and better results.

Ingredients Notes:

• Make sure the Cream Cheese, Sour Cream and Eggs are at room temperature. If they are too cold, they won’t mix properly with the rest of the ingredients and you will get lumps in the cheesecake mixture.

Instruction Notes:

1. Make sure to press the crushed biscuits very well using the bottom of a cup or spoon; you shouldn’t see any loose crumbs anymore. 
2. You can also use a large mixing bowl with a hand mixer as well. Make sure the cream cheese and sour cream are at room temperature or you will get lumps in the batter.
3. You might need to scrap the edges / bottom of the bowl with a spatula to make sure the batter is evenly combined.
4. Avoid over-mixing the batter as you don’t want to add too much air into the mixture. You can also mix them in by hands with a spatula to make sure you scrape all the sides of the bowl.
5. The filling should still be slightly wobbly – that’s normal and it will set when it cools down.
6. The whipped cream will be quite soft so I recommend adding it just before serving. You can prepare it in advance and store it in the fridge in an airtight container.

Nutrition (per serving)

Calories: 280kcal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 175mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 792IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg