Mini Blueberry Cheesecakes …

Mini Blueberry Cheesecakes …

Make these easy, no cook cheesecakes the night before and leave in the fridge.

If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Makes 8
Preparation time: 25 minutes
Cooking time: 4-5 minutes
Chilling time: 5 hours or overnight


Biscuit base:

  • 75g (3oz) digestive biscuits
  • 25g (1oz) butter
  • 2 teaspoons golden syrup


  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream


  • 1 teaspoon cornflour
  • Juice of Β½ lemon
  • 2 tablespoons water
  • 40g (11/2oz) caster sugar
  •  200g (7oz) Chilean blueberries


  1. Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin.
  2. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together.
  3. Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.
  4. Press the biscuits into a thin layer with the back of a teaspoon. 
  5. Chill while making the filling.
  6. Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed.
  7. Gradually whisk in the lemon juice and the cream until smooth and thick.
  8. Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon.
  9. Chill for 5 hours or overnight.

To make the blueberry topping :

  1. Add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries.
  2. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour.
  3. Leave to cool, cover and chill until ready to serve.

To serve:

  1. Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula.
  2. Transfer to serving plates and spoon the blueberries on top.

Cook’s tip

  • If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.

Recipe and photo credit by Seasonal Berries


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.



  1. Katie humor
    December 29, 2012 / 6:15 pm

    Hit there!Just stopping over from Aloha hop to admire your page. Now following you on Linky friends! If you have a moment to check out my new blog and follow back that would be wonderful. You can find me at http://dysfunctionsjunction.comThanks!Katie

    • Claire Justine
      January 1, 2013 / 8:53 pm

      Thanks for stopping by,hopping over now πŸ™‚

  2. Winnie
    December 29, 2012 / 6:26 pm

    Wowwww Colorful and tempting!!Looooooove cheesecakes but actually never tried with blueberriesI should though, now that I found them here πŸ™‚

    • Claire Justine
      January 1, 2013 / 8:57 pm

      Thanks for the comment Winnie πŸ™‚

  3. Lenetta Carnes
    December 29, 2012 / 8:33 pm

    Happy New Year! I found you through the Aloha Blog Hop. Come by and say hi when you have a chance. πŸ™‚

    • Claire Justine
      January 1, 2013 / 8:58 pm

      Hi thanks for stopping by,hopping over now to read your space πŸ™‚

  4. Judy Haughton-James
    December 30, 2012 / 2:54 pm

    These look delicious Clairejustine! I would like to taste blueberries some day! Have a good Sunday.

    • Claire Justine
      January 1, 2013 / 8:59 pm

      Thanks Judy πŸ™‚

  5. Ivana Split
    May 26, 2015 / 4:58 pm

    amazing recipe..I'm sure they're yummy….and from a visual perspective, I must say these cakes look gorgeous!!!! I don't use that word for food often but here it sounds appropriate.

  6. Rajesh
    May 26, 2015 / 5:58 pm

    Delicious and yummy.

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