Mini Blueberry Cheesecakes

Level of Difficulty: Easy

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  • 1 cup of flour
  • 1/4 cup of sugar
  • 1/2 of a stick of butter (about 60 g)
  • 1 egg

Mix all ingredients with your hands until they create a smooth dough.

Spread it out on the bottom of each cup cake liner

With a fork, poke some holes in the crust.

Bake at 350 F (180 C) for about 10 min.

Set aside to cool.


  • 16 oz (455 g) of softened cream cheese
  • 3/4 cups of powdered sugar
  • 1 tsp of vanilla extract
  • Pinch of salt
  • 1.5 cups of heavy cream
  • Blueberry jam

With a mixer, beat the cream cheese until smooth.

Add the powdered sugar, salt, and vanilla.

Pour the cheese mixture onto the baked, cool crust.

Put blueberry jam on top and swirl it with a toothpick.

Refrigerate until firm.


I originally found a recipe for these on Delish. However, I changed the majority of it by creating a crust and taking taking out any lemon in the recipe as I didn’t have any. I was very happy with how these turned out. They are perfect for the warm weather, and they are a wonderful afternoon treat!


Other cheesecakes to check out:

Japanese Cheesecake:

Cooked Cheesecake:

NY Style Cheesecake:

Ricotta Cheesecake:

4 Comments Add yours

  1. These look delicious 🙂

    Liked by 1 person

  2. Perfect, too, in cold weather. Don’t deny us this treat in January!

    Best of all, they’re no-bake, meaning no need to heat the kitchen in August. Plus, they’re min1atures – so cool! I can indulge without gluttony. Or maybe there will be some gluttony, due to how tempting they are. Lost to the moment.

    Nice recipe!

    Liked by 1 person

    1. That’s very true! When in January we are looking for a taste of summer these are perfect!

      Liked by 1 person

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