No-Bake Blueberry Mini Cheesecakes

These No-Bake Blueberry Mini Cheesecakes are the perfect bite-sized treat when you crave something sweet but don’t want to turn on the oven! Inspired by the classic New York-style cheesecake, these mini versions combine the crunch of a buttery biscuit base with a creamy, light filling and a homemade blueberry swirl for a fruity burst. No-bake cheesecakes are popular worldwide for their ease and crowd-pleasing flavor — making them a delightful addition to your dessert table for any occasion. Bring a smile to your family’s face with these fun, make-ahead desserts. Click on the link below to access my Instagram Recipe!

Prep Time 25 mins

Total Time 25 mins

Cooking Method: Mixing, whisking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Calories: 250

Best Season: Suitable throughout the year

Description

No-Bake Blueberry Mini Cheesecakes combine a crunchy Biscoff biscuit base, a smooth and fluffy cheesecake layer, and a fresh homemade blueberry jam swirl. These individual treats are quick, easy, and perfect for parties, potlucks, or a sweet indulgence anytime.

Ingredients

Biscuit Base:

16 Biscoff biscuits (or digestive biscuits, crushed into fine crumbs)
6 tablespoons melted butter

No-Bake Cheesecake:

8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
1 cup whipping cream, whipped to medium peaks
15 g Powdered sugar
Blueberry jam for swirls

Blueberry Jam:

1 cup blueberries
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/2 tablespoon cornstarch

Instructions

Prepare the Biscuit Base:

1
Combine the melted butter with the crushed biscuits in a bowl until the mixture has the consistency of wet sand.
2
Spoon the mixture into a cupcake pan lined with cupcake liners and press down with a spoon to form a solid base.
3
Refrigerate for 30 minutes to set.

Cheesecake Filling:

4
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and free of lumps.
5
Add the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
6
Gently fold in the whipped cream (mixed with 2 tablespoons of powdered sugar) into the cream cheese mixture until well incorporated.
7
Using an ice cream scoop or spoon, portion the cheesecake mixture onto the chilled biscuit bases and spread evenly.
8
Add a few drops of blueberry jam on top of each mini cheesecake and use a toothpick or skewer to swirl it in.

Blueberry Jam:

9
In a small saucepan, combine the blueberries, sugar, water, and lemon juice.
10
Bring the mixture to a simmer over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices.
11
Add the cornstarch and stir to combine.
12
Continue cooking for 3-5 minutes, stirring, until the mixture thickens to a jam-like consistency.
13
Remove from heat and let the jam cool completely before swirling into the cheesecakes.

Chill:

14
Refrigerate the mini cheesecakes for a few hours until set, then serve chilled.

Nutrition Facts

Amount Per Serving
Calories 290kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 40mg14%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 15g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mini cheesecakes, no bake dessert, blueberry swirl, easy cheesecake, bite-sized dessert