Sunday, 22 December 2013

Mini Blueberry Cheesecake

Cheesecake is the most popular dessert in my family.  When we have cravings,  these individual mini cheesecakes are all we need to feel satisfied. Topped with fruit jam, they look elegant, and taste fabulous.

I always use my 6 cup muffin pan to prepare these mini cheesecakes.  With one pack of 250g cream cheese, they are just the right portion sizes for my family. 

Use crushed Oreo biscuits and butter as the base.
 Top with cream cheese mixture. 
Bake for 25-30 minutes at 160°C.
 Cool and refrigerate for a few hours. 
When ready to serve, top with fruit jam. 

It's quick and easy. Bon appétit !

(Adapted from Christine's recipe)


For crust
  • 120g Oreo biscuits, crushed into fine crumbs
  • 2 tablespoons melted butter (30g)

For filling
  • 250g cream cheese, softened
  • 50g granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg

For decoration
  • blueberry preserve
  • fresh blueberry

  1. In a bowl, add biscuit crumbs and melted butter. Stir until combined. Divide the mixture between muffin tins lined with paper cups. Press down firmly to make crust.
  2. In a bowl add in softened cream cheese,  sugar, vanilla extract, and lemon juice. Beat until smooth. Add egg one at a time, beat well.
  3. Divide cream cheese mixture between the muffin cups. Fill almost to the top.
  4. Bake in the oven preheated to 160°C for about 30 minutes, or until center is almost set.
  5. Transfer to a wire rack and let cool. Refrigerate for at least 2 hours.
  6. Top with blueberry preserves and fresh blueberry before serving.


  1. WOWWW
    These mini cheesecakes look DIVINE !!

  2. Winnie,

    Thank you! Only get to know your blog now. It's a pity HTC stopped updating... A lot of good content. Will definitely revisit from time to time.

  3. What an easy and cute idea! I love the mini/individual size for portion control, plus it makes it easy for each person to have the topping they want. Thank you for sharing.


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