By Aqsa 
If you’re looking for a dessert that’s effortless yet irresistible, this Mini Blueberry Cheesecake Recipe is your new go-to. Whether you’re hosting a gathering or simply indulging your sweet tooth, these no-bake cheesecakes offer rich flavor, a creamy texture, and a pop of fruity goodness in every bite. Even better, they’re portion-controlled and made with simple ingredients—no oven required.
This recipe yields 12 mini cheesecakes, making them perfect for parties, potlucks, or just as a delightful snack throughout the week. Plus, it’s super versatile and easy to adapt for vegan or dairy-free diets. Let’s get into the details and whip up something heavenly.
Why You’ll Love These Mini Blueberry Cheesecakes
Mini cheesecakes are great for so many reasons. They’re quick, elegant, and ridiculously delicious. But what truly makes this recipe shine is its simplicity and flexibility. You don’t need to bake, and there are options to use vegan or regular dairy products depending on your preferences. The crushed Biscoff base adds a caramelized crunch, and the blueberry swirl delivers a burst of fruity flavor in every bite.
No-bake, no fuss, and no leftovers—because they’ll be gone in minutes!
Ingredients at a Glance
Let’s break it down. There are two simple components in this recipe: the crust and the cheesecake filling. Here’s what you’ll need.
Biscuit Base
7-8 Biscoff Biscuits (or digestive biscuits, finely crushed)
3 tablespoons melted butter (vegan or regular)
No-Bake Cheesecake Filling
110g (4 oz) cream cheese (vegan or regular, room temperature)
50g (1/3 cup) powdered sugar
1 teaspoon vanilla extract
120ml (1/2 cup) whipping cream (dairy or non-dairy), whipped to medium peaks
15g (2 tablespoons) powdered sugar (to sweeten whipped cream)
30g (3-4 tablespoons) blueberry jam (your favorite kind)
Step-by-Step Instructions
Step 1: Prepare the Biscuit Base
Start by lining a 12-cup cupcake pan with cupcake liners. This will make removing and serving the cheesecakes super easy.
In a mixing bowl, combine the crushed biscuits with the melted butter. Mix until the texture resembles wet sand. This mixture should be easy to press and hold its shape.
Add a spoonful of the biscuit mixture to each cupcake liner and press it down firmly with the back of a spoon. You want it tightly packed so it forms a solid crust. Once done, place the pan in the refrigerator for 30 minutes to let the crust set.
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Step 2: Make the Cheesecake Filling
In the bowl of a stand mixer (or use a hand mixer), beat the softened cream cheese with 50g powdered sugar until the mixture is completely smooth and lump-free. This will take about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add in the vanilla extract and give it a quick mix to incorporate.
In a separate bowl, whip your whipping cream to medium peaks. Be careful not to over-whip. Once it’s at the right consistency, gently fold in the 15g of powdered sugar. This sweetens the cream and balances the tang of the cream cheese.
Now, fold the sweetened whipped cream into the cream cheese mixture using a spatula. Be gentle to maintain the airiness.
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Step 3: Assemble the Mini Cheesecakes
Once the crust has chilled, use an ice cream scoop or spoon to portion out the cheesecake mixture on top of each biscuit base. Spread the top evenly with the back of a spoon or a small spatula.
Next, add a few drops of blueberry jam onto each cheesecake and swirl it gently with a toothpick or the tip of a knife. This step gives your cheesecakes that signature blueberry swirl and adds a tart contrast to the creamy filling.
Wrap the entire pan in plastic wrap and refrigerate for at least 12 hours, or overnight for best results. This chill time allows the cheesecakes to set properly and develop a rich, creamy texture.
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Serving Suggestions
These mini cheesecakes are best served cold, straight from the fridge. If you’d like to get a little fancy, garnish with a fresh blueberry or a sprig of mint before serving. Want extra indulgence? Add a drizzle of melted white chocolate or an extra spoon of jam on top.
They’re the perfect size for individual servings and make for a stunning dessert at brunches, birthday parties, baby showers, or date nights in.
Tips for the Perfect Mini Blueberry Cheesecakes
Crush the biscuits finely: Use a food processor or place the biscuits in a zip-lock bag and roll with a rolling pin.
Don’t skip the chill time: Overnight chilling gives the best results and helps the cheesecakes hold their shape.
Use full-fat ingredients: Whether dairy or non-dairy, full-fat cream cheese and whipping cream give a creamier and more stable texture.
Adjust sweetness: Taste the filling before chilling. Add more sugar if needed based on the tartness of your blueberry jam.
Variations to Try
You can easily customize this recipe to suit your taste. Here are a few fun twists:
Mixed berry swirl: Use a combination of blueberry, raspberry, and strawberry jams for a vibrant look.
Lemon twist: Add lemon zest to the filling for a zesty kick that balances the sweetness.
Chocolate crust: Use crushed Oreos or chocolate graham crackers instead of Biscoff for a rich, chocolatey base.
Nutty crunch: Sprinkle crushed almonds or pistachios on top before serving for added texture.
Make-Ahead and Storage
These mini cheesecakes are excellent make-ahead desserts. Store them in the fridge in an airtight container for up to 5 days. For longer storage, freeze them (without the swirl topping) for up to 2 months. Just thaw in the fridge overnight before serving.
Final Thoughts
This Mini Blueberry Cheesecake Recipe is everything you want in a dessert—simple, satisfying, and bursting with flavor. The creamy filling, crunchy biscuit base, and fruity jam swirl make each bite unforgettable. Plus, it’s a no-bake recipe that anyone can master, whether you’re a seasoned baker or just getting started.
These little treats are sure to become a favorite in your dessert rotation. Give them a try and watch them disappear faster than you can say “cheesecake”!
FAQs
1. Can I use frozen blueberries instead of jam?
Yes, just cook them down with a bit of sugar and lemon juice to create your own homemade jam.
2. Is it okay to use low-fat cream cheese?
You can, but the texture may be softer and less creamy than with full-fat versions.
3. Can I skip the crust entirely?
Yes, you can make crustless versions by spooning the cheesecake mixture directly into cupcake liners, though it will be softer in texture.
4. What’s the best way to swirl the jam?
Use a toothpick or skewer and gently swirl the jam without mixing it completely into the cheesecake layer.
5. Can I double the recipe?
Absolutely! Just double each ingredient and use two cupcake pans, or use a mini muffin pan for bite-sized versions.
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Mini Blueberry Cheesecake Recipe
Mini Blueberry Cheesecake Recipe – No-bake, creamy, and delicious with a Biscoff base and blueberry swirl. Perfect for any occasion!
Type: Dessert
Cuisine: American
Keywords: mini blueberry cheesecake, no-bake cheesecake, blueberry dessert, mini cheesecake recipe, easy cheesecake, biscoff base, vegan cheesecake option
Recipe Yield: 12 mini cheesecakes
Calories: Approximately 180 per serving
Preparation Time: 25 minutes
Cooking Time: 0 minutes (no-bake)
Total Time: 12 hours 25 minutes (includes chilling time)
Recipe Ingredients:
- 7-8 Biscoff biscuits (or digestive biscuits, crushed)
- 3 tablespoons melted butter (vegan or regular)
- 110g (4 oz) cream cheese, softened (vegan or regular)
- 50g (1/3 cup) powdered sugar
- 1 teaspoon vanilla extract
- 120ml (1/2 cup) whipping cream, whipped to medium peaks (dairy or non-dairy)
- 15g (2 tablespoons) powdered sugar (to sweeten whipped cream)
- 30g (3-4 tablespoons) blueberry jam
Recipe Instructions:
Prepare the Biscuit Base:
Start by lining a 12-cup cupcake pan with cupcake liners. This will make removing and serving the cheesecakes super easy. In a mixing bowl, combine the crushed biscuits with the melted butter. Mix until the texture resembles wet sand. This mixture should be easy to press and hold its shape. Add a spoonful of the biscuit mixture to each cupcake liner and press it down firmly with the back of a spoon. You want it tightly packed so it forms a solid crust. Once done, place the pan in the refrigerator for 30 minutes to let the crust set.
Make the Cheesecake Filling:
In the bowl of a stand mixer (or use a hand mixer), beat the softened cream cheese with 50g powdered sugar until the mixture is completely smooth and lump-free. This will take about 3-4 minutes. Scrape down the sides of the bowl as needed. Add in the vanilla extract and give it a quick mix to incorporate. In a separate bowl, whip your whipping cream to medium peaks. Be careful not to over-whip. Once it’s at the right consistency, gently fold in the 15g of powdered sugar. This sweetens the cream and balances the tang of the cream cheese. Now, fold the sweetened whipped cream into the cream cheese mixture using a spatula. Be gentle to maintain the airiness.
Assemble the Mini Cheesecakes:
Once the crust has chilled, use an ice cream scoop or spoon to portion out the cheesecake mixture on top of each biscuit base. Spread the top evenly with the back of a spoon or a small spatula. Next, add a few drops of blueberry jam onto each cheesecake and swirl it gently with a toothpick or the tip of a knife. This step gives your cheesecakes that signature blueberry swirl and adds a tart contrast to the creamy filling. Wrap the entire pan in plastic wrap and refrigerate for at least 12 hours, or overnight for best results. This chill time allows the cheesecakes to set properly and develop a rich, creamy texture.