Tiny Blueberry Cheesecakes

Tiny Blueberry Cheesecakes

These are so easy! Just mix the ingredients and bake for really cute, tiny blueberry cheesecakes!!

Ingredients: 10-12 cupcakes

Cream cheese
200 g
Heavy cream
150 ml
60 g
Cake flour
2 tablespoons
Blueberries (I used frozen)
as needed


1. Preheat the oven to 180°C. Bring the cream cheese to room temperature. Put paper cups (or aluminum cups) into the muffin tray or containers.
2. Put the ingredients into a blender (or food processor) and mix until the cream cheese is completely incorporated. It's easier if you cut the cream cheese into small pieces!
3. Fill the paper (or aluminum) cups with the batter, about 70-80% full. Place the blueberries on top.
4. Bake in the oven at 180°C for 35-40 minutes. When a skewer or toothpick inserted in the middle comes out clean, they're done.
5. Please use as many blueberries as you like! The cheesecake in this picture was baked with 8 blueberries.
6. Decoration: Whip together the leftover heavy cream with some sugar to make whipped cream. Put a dollop on top of the cheesecake with some blueberries to garnish.
7. Ramekins: If using ramekins (about 9 cm diameter), this will make 6-8 cakes.
8. Basic Cheesecake Recipe ID: 1432390.
9. Pumpkin Cheesecakes Recipe ID: 2007339.

Story Behind this Recipe

I added blueberries (my son's favorite) into my regular mini cheese cakes!