Mini Blueberry Cheesecake Slice (Printable Version)
Smooth cheesecake on biscuit crust, topped with bright blueberry compote. Sweet, creamy, and bursting with fresh flavor.
# 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:
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.
02 -
Bake in preheated oven for 8 minutes. Remove and set aside to cool while preparing the filling.
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.
04 -
Pour cheesecake mixture over the cooled base, smoothing the surface with a spatula.
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.
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.
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:
01 -
Using room temperature cream cheese ensures a smooth filling without lumps.
02 -
Refrigerating overnight yields the best texture for slicing and serving.
03 -
Cornstarch in the topping is optional and provides a thicker, glossier finish.