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Mini Blueberry Cheesecake Slice

Category: Sweet Treats to Satisfy Any Craving

Enjoy a creamy, tangy cheesecake layered over a crisp biscuit crust, complemented by a vibrant blueberry topping. Softened cream cheese blends with a hint of vanilla and sour cream for a smooth, luscious texture, baked just until set for a delicate bite. The glaze of juicy blueberries adds a burst of natural sweetness, finished with a glossy shine. Each mini slice combines the crunch of a golden base, the luxurious filling, and a fresh fruit finish. Best served chilled for a refreshing, light treat perfect for any occasion.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Tue, 27 May 2025 11:55:54 GMT
A slice of cheesecake with blueberries on top. Save
A slice of cheesecake with blueberries on top. | recipesfoodyummy.com

This mini blueberry cheesecake slice is a rich single-serve dessert with a creamy filling and a juicy blueberry compote on a biscuit crust The playful colors and textures wow guests every time and it is easier to make than you might think

I first whipped these up for a summer picnic when the kids were wild for blueberries It has quickly become our favorite treat to pack for road trips and celebrations

Ingredients

  • Graham cracker or digestive biscuit crumbs: for a buttery structured base Look for biscuits with a toasty aroma for best flavor
  • Unsalted butter: binds the crumb and adds richness Choose butter with a golden color and a sweet cream scent
  • Granulated sugar: just a little wakes up the crust and lightly sweetens the cheesecake Choose fine baking sugar for easy blending
  • Cream cheese: the superstar for a silky tangy filling Use block-style cream cheese at room temperature
  • Egg: sets and enriches the filling Always use large eggs for consistent results
  • Sour cream or Greek yogurt: for smoothness and depth Opt for thick creamy varieties for the best texture
  • Vanilla extract: infuses warmth and complexity Pure vanilla makes a difference in aroma and taste
  • All-purpose flour: helps thicken the cheesecake and prevents cracks Choose unbleached flour if possible
  • Blueberries: main event for the topping Juicy fresh berries are best but frozen are handy too
  • Lemon juice: brightens and enhances the berries Slightly firm lemons with shiny skin are most flavorful
  • Cornstarch: helps to thicken your compote if needed Make sure it is lump free

Step-by-Step Instructions

Prepare the Biscuit Base:
Crush the biscuits finely and combine with melted butter and sugar until the mixture resembles wet sand Use your fingertips to test Press into a lined or greased mini loaf tin or small square pan packing firmly with the back of a spoon Bake at 325 degrees F for 8 minutes until slightly golden Let cool completely so the crust does not mix into the filling later
Make the Cheesecake Filling:
Beat softened cream cheese with granulated sugar using an electric mixer or whisk until perfectly smooth and creamy This step removes lumps Add egg sour cream or Greek yogurt and vanilla blending gently until just combined to keep the filling airy Sprinkle in flour if you want a firmer slice Pour over the cooled crust and smooth the top
Bake the Cheesecake:
Bake for 20 to 25 minutes The key is to watch for the sides to look puffed while the center should still be slightly jiggly when you shake the pan Briefly open the oven door at 20 minutes to check for doneness Cool thoroughly on a rack then cover and refrigerate at least 3 hours or overnight for best slicing
Prepare the Blueberry Topping:
Combine the blueberries granulated sugar and lemon juice in a saucepan Heat gently until berries burst and juices flow If you like a thicker topping stir in cornstarch dissolved in water Simmer until glossy and thickened Cool fully to room temperature If you add hot compote to cold cheesecake it may soften
Slice and Serve:
Lift out the set cheesecake and use a sharp knife dipped in hot water to cut into mini rectangles or triangles Clean the blade between cuts for neat slices Spoon blueberry compote over each slice right before serving Present on a simple white plate to show off the dramatic blueberry color
A slice of cake with blueberries and walnuts. Save
A slice of cake with blueberries and walnuts. | recipesfoodyummy.com

Blueberries are my personal favorite because they remind me of baking with my grandmother on weekends She always saved the plumpest berries for cheesecake garnish and each time I make these slices her laughter fills my kitchen again

Storage Tips

Keep leftovers wrapped in the fridge and they remain creamy for three to four days For extended storage freeze individual slices without topping then add compote after thawing

Ingredient Substitutions

No graham crackers Digestives or any crisp cookie will work well Swap sour cream with thick full-fat Greek yogurt Lemon zest can brighten the compote if you are out of juice

Serving Suggestions

Serve chilled either straight from the fridge or after a brief stint at room temperature Add a little whipped cream or crushed toasted nuts for flair Dress it up with fresh mint for a pop of color

Recipe FAQs

→ How do I keep the cheesecake smooth and creamy?

Ensure all filling ingredients are at room temperature and mix only until just combined to prevent overbeating.

→ Can I substitute fresh with frozen blueberries for the topping?

Yes, both fresh and frozen blueberries work well. If using frozen, simmer a bit longer to reduce excess liquid.

→ What's the best way to achieve a neat slice?

Chill thoroughly before slicing and use a sharp, clean knife, wiping between cuts for tidy edges.

→ Is it necessary to add flour to the filling?

Flour is optional; it adds stability for slicing, but omitting it keeps the texture ultra-smooth and creamy.

→ Can I prepare these in advance?

Absolutely. Make a day ahead—the flavors improve as they chill and set in the fridge overnight.

Mini Blueberry Cheesecake Slice

Smooth cheesecake on biscuit crust, topped with bright blueberry compote. Sweet, creamy, and bursting with fresh flavor.

Prep Time
20 mins
Cooking Time
33 mins
Total Duration
53 mins
By: Loura

Recipe Type: Desserts

Skill Level: Intermediate

Cuisine: Western

Portions Yielded: 8 Serving Size (8 mini slices)

Dietary Preferences: Vegetarian

What You'll Need

→ Biscuit Base

01 120g digestive biscuit or graham cracker crumbs
02 45g unsalted butter, melted
03 12g granulated sugar (optional)

→ Cheesecake Filling

04 225g cream cheese, softened
05 67g granulated sugar
06 1 large egg
07 60ml sour cream or Greek yogurt
08 5ml vanilla extract
09 8g all-purpose flour (optional, for stability)

→ Blueberry Topping

10 110g fresh or frozen blueberries
11 12g sugar
12 5ml lemon juice
13 1.5g cornstarch mixed with 15ml water (optional, for thickening)

Steps To Follow

Step 01

Preheat oven to 160°C. Combine biscuit crumbs, melted butter, and optional sugar in a mixing bowl until evenly moistened. Firmly press mixture into the base of lined or greased mini loaf tins or a small square pan, forming an even layer.

Step 02

Bake in preheated oven for 8 minutes. Remove and set aside to cool while preparing the filling.

Step 03

In a bowl, beat cream cheese and sugar until completely smooth. Add egg, vanilla extract, and sour cream or Greek yogurt; mix gently until just combined. For extra stability, fold in flour if using.

Step 04

Pour cheesecake mixture over the cooled base, smoothing the surface with a spatula.

Step 05

Bake in the centre of the oven for 20 to 25 minutes or until centre is just set but slightly wobbly. Allow to cool at room temperature, then refrigerate for at least 3 hours or overnight until thoroughly chilled.

Step 06

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until fruit softens and juices are released, about 4–6 minutes. For a thicker topping, stir in cornstarch slurry and simmer until mixture is glossy and coats the back of a spoon. Set aside to cool completely.

Step 07

Carefully cut the chilled cheesecake into mini rectangular or triangular portions. Spoon a glossy layer of blueberry compote over each slice. Serve well-chilled on a clean white plate for an elegant presentation.

Notes and Tips

  1. Using room temperature cream cheese ensures a smooth filling without lumps.
  2. Refrigerating overnight yields the best texture for slicing and serving.
  3. Cornstarch in the topping is optional and provides a thicker, glossier finish.

Required Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Mini loaf tins or small square baking pan
  • Saucepan
  • Spatula

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains dairy (cream cheese, butter, sour cream, Greek yogurt)
  • Contains eggs
  • Contains gluten (biscuits, flour)

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 225
  • Fats: 13 g
  • Carbohydrates: 23 g
  • Proteins: 4 g