Swirling fresh blueberry puree into sour cream cheesecake batter to create the aesthetic marbling effect is both therapeutic and satisfying — but what’s more delightful is sinking your teeth into the light yet rich mini blueberry cheesecake that tickles the palates of cheesecake lovers and blueberry enthusiasts alike.
For those of you familiar with our scorching yet humid weather in Malaysia, we tend to crave something to cool us down and rejuvenate our withered spirits after a long day of being blasted by the heat. Even with an AC turned on at full blast in my office, there is nothing quite like some chilled refreshing blueberry desserts to lift my spirits this summer, and what better than a blueberry cheesecake dessert paired with a cup of lemon juice to get me through the day.
Why try this blueberry cheesecake recipe?
One of the dilemmas of cakes is that we never finish them within the day. What makes it worse is sometimes the whole cake isn’t cut as presentably and the leftover cheesecake is just squeezed into whatever airtight container you can find in your home. Not the aptest way to store one of my favorite desserts. Hence, with this blueberry cheesecake recipe, I decided to make them bite-sized!
This mini blueberry cheesecake recipe gives you 24 mini cheesecakes that contain the tanginess from the juicy blueberries, the sweetness of the vanilla extract, and the creamy filling melts in your mouth exactly like how a whole blueberry cheesecake would. The plus side is that you no longer have to worry about uneven edges or using up a lot of storage space!
You may hesitate because you prefer the quick and easy no-bake type of cheesecake recipes. However in order to achieve the authentic amazing blueberry cheesecake with a creamy, rich but not too dense cream cheese mixture, then trust me the short 30-minute baking time is worth the wait. If you don’t have much experience with baking, fear not as I have a detailed printable recipe below with step photos and instructions to guide you on this bake blueberry cheesecake recipe.
BLUEBERRY CHEESECAKE RECIPE
scroll ⬇️ to get the detailed printable recipe on
how to make mini blueberry cheesecake
Unlike your normal baked cheesecake that has a sunken top, with this easy but great recipe, the top of the cheesecake is flat and even on the top, giving it a more presentable and smooth finish. Additionally, the marbleized effect of the blueberry topping for cheesecake adds beautiful artwork to the cheesecakes, the mild tangy blueberry taste from the puree also adds another dimension to the cake and it balances out the creamy milky taste, preventing it from sticking to the roof of your mouth as much. To enhance the blueberry topping for the cheesecake, you may add some fresh blueberries or other fresh fruit to the mini blueberry cheesecakes or even sprinkle some lemon zest on them before serving.
Last but not least, this mini blueberry cheesecake recipe is versatile. It is suitable for all ages with just a simple tweak in your choice of ingredients. In this recipe card, I used Oreo cookies as my crusty biscuit base as it’s the only thing that changes my kid’s minds about cheesecake as they devour anything Oreo with a passion (who knows maybe your ardent anti-cheesecake kids might finally change their minds too).
If you prefer something less sweet, you can always substitute this base with graham cracker crumbs to achieve a buttery graham cracker crust or you can ride the Lotus Biscoff biscuit trend and use that as well. For our blueberry skeptics, you can always opt to switch the blueberry topping to raspberry, strawberry or blackberries to suit your preference.
Here’s a tip: Try not to leave them out in room temperature for long as they are always best served chilled.
If you have tried this mini blueberry cheesecake recipe and loved it, I have more recipes in my recipe section for you to master. But if you are looking for other cheesecake recipes then you can always try my Japanese Cheesecake, Matcha Cheesecake, Pumpkin Pie Cheesecake, and for those who want to indulge without guilt — Flourless Keto Burnt Cheesecake and Low Carb Cheesecake.
How to Prevent Your
Blueberry Cheesecake from Cracking
As a perfectionist, one of my pet peeves in baking is when I open the oven door and I am met with cheesecake cracks. After multiple tweaks from the oven temperature to the primary ingredient to the water, I have compiled a few tips on how to prevent your cheesecake from cracking so you achieve that beautiful smooth blueberry cheesecake.
1. Importance of a Water Bath
By placing a water bath (hot water in a large roasting pan) to surround the sides of the springform pan or muffin tray while it is baking, you distribute the heat in the oven so that each part of your cheesecake receives the same amount of heat and cooks evenly. This prevents cracking, as the reason why it cracks to begin with is due to the uneven distribution of heat in a dry oven that causes your blueberry swirl cheesecake to either collapse or cracks.
2. Do Not Overbake and Slowly Transition
Overbaking is definitely something we are all guilty of as we leave our cheesecakes to rise in the oven and forget about them as we occupy ourselves with other matters (like watching a drama *ahem*). So pay attention to the time and also the rising of your mini blueberry cheesecakes.
Once it is ready, let the cheesecake cool inside the oven for another 1 hour with the door half-open (Picture 12), then only do you refrigerate it to fully cool it down. Letting the cheesecake cool down in a gradual transition is important as drastic temperature changes from the hot oven to a freezing fridge will cause it to crack.
3. Do not Overbeat the Eggs
To attain a crack-free tangy cheesecake, do not overbeat the eggs! If you do not have an electric mixer you can always use a hand mixer. Mix the ingredients in a large mixing bowl (Refer to Method 5 below) at low speed or medium speed until all of it is well incorporated and smooth. If you continue mixing at this point too much air will mix into the filling causing it to rise quickly as it bakes. This will then cause your cheesecakes to sink and crack.
- 1 pack of oreo cookies (discard cream) – about 100 g
- 2-3 tablespoon melted butter
- 2 x 8 oz. Philadelphia cream cheese
- 170 g granulated sugar
- 100 ml milk
- 2 eggs
- 1/2 cup low fat sour cream
- 1/2 tablespoon vanilla extract
- 20 g all-purpose flour
- 3 to 4 tablespoon pureed blueberry pie filling
- Electrical hand mixer
- Mini Cheesecake Pan – 2
- Parchment paper
- 1 small icing bag
- 1 toothpick (for marbleize effect)
- Preheat the oven to 150°C (300°F), top & bottom heat. Prepare all the ingredients and tools needed.
- Grease 2 Mini Cheesecake Pans, and line the bottom with parchment paper. Wrap your rolling pin or any flat-end rod that can go into the mini cheesecake pan with cling film.
- Break Oreo biscuits (without the cream) into smaller pieces and put them into a food processor, pulse Oreos until they become crumbs. Mix melted butter until moistened. Spoon in Oreo mixture evenly (about 1 to 1 1/2 teaspoon each cup) and press firmly into the base of the mini cheesecake pans with the wrapped rod. Refrigerate them until you have prepared the cheesecake batter.
- Fill the small piping bag with pureed blueberry pie filling. Set aside.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, mix in eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, and flour until smooth.
- Bring out the mini cheesecake pans from the refrigerator, and fill each cup with cheesecake batter until 1/3 the height.
Pipe in some blueberry pie filling on the side. If you want more blueberry, you may add some to the center.
Then fill the cup with more cheesecake batter.
Pipe some blueberry pie filling on the top.
Use a toothpick to swirl around the batter to create a marble effect on the cheesecake.
- Bake in preheated oven for 30 minutes with a steam bath.
Turn oven off, and let the cake cool in the half-opened door for 1 hour.
Chill in refrigerator until serving.
Place a pan of hot water in the oven (bottom tray) before baking to make the steam bath. Take out the steam bath pan immediately after turning off the oven to prevent over condensation in the cake.