No-Bake Mini Blueberry Cheesecake
These easy no-bake mini blueberry cheesecakes are creamy, delicious, and perfect for any occasion. Made with a biscuit crust, smooth cheesecake filling, and sweet blueberry topping. They’re great for make-ahead desserts. No eggs – No Gelatin- No Oven needed!
Yield: 6 servings
Ingredients
Biscuit Crust
- 7-8 Biscuits biscoff / disgestive / graham crackers
- 2 tbsp Butter* melted; see notes for options
Cheesecake Filling
- 110 g Cream Cheese* cold; see notes for options
- 60 g Powdered Sugar or icing sugar
- 2 tsp Vanilla Extract
- 120 ml Whipping Cream* cold; see notes for options
- 3-4 tbsp Blueberry Jam or homemade blueberry compote
Instructions
Biscuit Crust
- Line a 6-cup cupcake pan with paper, foil, or silicone cupcake liners. Foil and silicone work especially well for easy removal.
- Crush the biscuits into fine crumbs either using a food processor or use a rolling pin and a ziplock bag.
- In a bowl, combine finely crushed biscuits with melted butter. Mix until the texture resembles wet sand.
- Spoon the mixture into each liner and press it firmly into the base using the back of a spoon. Refrigerate for 30 minutes to allow the crust to set.
Cheesecake Filling
- In a bowl whip the cold whipping cream using an electric whisk or a hand whisk until medium peaks form, store it in the fridge.
- In another bowl, beat cream cheese and powdered sugar together for 3–4 minutes until smooth and lump-free.
- Add the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
- Gently fold in the whipped cream (whipped to medium peaks) until the mixture is light and creamy.
- Using an ice cream scoop or spoon, portion the cheesecake filling onto the prepared biscuit bases full to the rim. Spread the filling evenly in each cup.
- Add a few drops of your favorite blueberry jam on top and gently swirl with a tooth pick or skewer for a marbled effect.
- Cover the pan with plastic wrap and refrigerate for at least 12 hours, or freeze for 3-4 hours until fully set.
- To remove the cupcake liners neatly, freeze the individual servings for about 30 minutes to make it easier to remove the liners cleanly and neatly.
- Serve chilled and enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice.
- Whipping cream: Use plant based unsweetened whipping cream such as Country Crock, Califia farms for vegan and dairy-free recipe or any full fat whipping cream of choice.
- Cream cheese: Dairy-free cream cheese such as VioLife, Miyokos or Tofutti or any plain full-fat cream cheese of your choice.