Delicious Mini Blueberry Cheesecakes: A No-Bake Treat for Any Occasion

These mini blueberry cheesecakes combine the crunchy sweetness of a cookie base with the creamy goodness of a no-bake cheesecake filling, topped with a swirl of luscious blueberry jam. Perfect for parties, these single-serve treats are not only charming and convenient, but also customizable to accommodate vegan and dairy-free preferences.

Why you'll love this: These mini cheesecakes are incredibly easy to make, requiring no baking, making them perfect for those hot days when you don't want to turn on the oven. Using a cupcake tin allows for perfect portion control, ensuring that each guest can enjoy their own little dessert. The combination of a buttery biscuit crust with a soft and creamy cheesecake that's lightly sweetened and flavored with vanilla, all topped with the tangy sweetness of blueberry jam, makes for a delicious dessert experience.

Perfect opportunity: Perfect for weddings, birthdays, brunches or any gathering where an elegant, petite dessert is desired. These mini cheesecakes are also perfect for holiday parties or as a treat after a family dinner. They are easy to serve and even easier to enjoy, making them a favorite for hosts and guests alike.

Decorating tips:

• Garnish each cheesecake with fresh blueberries and a mint leaf for a fresh, vibrant presentation.
• Sprinkle some lemon zest over the cheesecake to add a tang that complements the blueberry flavor.
• If you're serving these at a party, consider displaying them on a tiered cake stand to make these mini cheesecakes a centerpiece.

Ingredients:

• Biscuit Base:
  • 7-8 Biscoff biscuits or digestive biscuits, crushed into small crumbs
  • 3 tablespoons vegan butter, melted
• No Bake Cheesecake Filling:
  • 110 g (4 oz) cream cheese, softened (vegan or regular)
  • 50 g (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) whipped cream, whipped to medium peaks (dairy-free or regular)
  • 15 g (2 tbsp) caster sugar, mixed with whipped cream
  • 30 g (3-4 tbsp) blueberry jam

1. Prepare the biscuit base:
   • Line a cupcake pan with cupcake liners.
   • Mix the melted butter with the crushed biscuits until the mixture resembles wet sand.
   • Pour the mixture into each cupcake liner and press firmly with the back of a spoon.
   • Refrigerate for 30 minutes to set.
2. Prepare the cheesecake filling:
   • In a stand mixer, beat the softened cream cheese with the powdered sugar until smooth and lump-free, about 3 to 4 minutes.
   • Add the vanilla extract and mix well.
   • Gently fold the whipped cream into the cream cheese mixture until completely incorporated.
   • Use an ice cream scoop to evenly spread the cheesecake mixture over the cookie bases.
   • Spoon a few teaspoons of blueberry jam onto each cheesecake and use a toothpick to create a swirl effect.
3. Let cool and serve:
   • Cover the pan with plastic wrap and refrigerate for at least 12 hours to allow the cheesecakes to set.
   • Once set, remove from pan and serve chilled.

Appreciate These Mini Blueberry Cheesecakes, a sweet and simple treat that promises a delicious blend of textures and flavors, perfect for sharing or enjoying alone!