Mini Blueberry Cheesecakes: Perfect For Afternoon Tea

Recipe and photo credit by Seasonal Berries.

Mini Blueberry Cheesecakes: Perfect For Afternoon Tea

Mini Blueberry Cheesecakes: Perfect For Afternoon Tea. Hello friends. How sweet are these mini 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.

How To Make Mini Blueberry Cheesecakes: Perfect For Afternoon Tea:

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 ½ lemon

2 tablespoons water

40g (11/2oz) caster sugar

 200g (7oz) Chilean blueberries

Mini Blueberry Cheesecakes Method:

1.) Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together. Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould.

2.) Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.

3.) Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.

4.) Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. 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:

Loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. 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.

Mini Blueberry Cheesecakes: Perfect For Afternoon Tea

So what do you think about these Mini Blueberry Cheesecakes? Perfect For Afternoon Tea. Recipe and photo credit by Seasonal Berries.

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Claire Justine
Claire Justine

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.

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Recipe and photo credit by Seasonal Berries.


  1. Rajesh
    26 May 2015 / 17:58

    Delicious and yummy.

  2. Ivana Split
    26 May 2015 / 16:58

    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.

  3. Judy Haughton-James
    30 December 2012 / 14:54

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

    • Claire Justine
      1 January 2013 / 20:59

      Thanks Judy 🙂

  4. Lenetta Carnes
    29 December 2012 / 20:33

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

    • 1 January 2013 / 20:58

      Hi thanks for stopping by,hopping over now to read your space 🙂

  5. Winnie
    29 December 2012 / 18:26

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

    • 1 January 2013 / 20:57

      Thanks for the comment Winnie 🙂

  6. Katie humor
    29 December 2012 / 18:15

    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. Thanks!Katie

    • 1 January 2013 / 20:53

      Thanks for stopping by,hopping over now 🙂