Boy Bakes Treats - Blueberry Cheesecake

Blueberry Lemon Cheesecakes

Boy Bakes Treats - Mini Blueberry Lemon Cheesecakes

I'm pretty sure I'm alone in thinking this, but I always feel like a large slice of cheesecake is slightly daunting. With a great white wedge on my plate, it's like a bad day out at a theme park — it's going to be a mission to get through it all, and I'll feel slightly ill at the end of it.

So why not make the whole experience a little more fun-sized? With this mini blueberry lemon cheesecake, you get the full gamut of flavour in every bite — a crunchy biscuit and pecan crust topped with a luscious and creamy filling that's shot through with zesty lemon and sweet, syrupy blueberries. What's more, they look amazing, and take way under half the baking time of a regular cheesecake!

Assembling a mini cheesecake is kinda easy, but it's best to start making it a day before you plan to serve it, just so it gets a good amount of rest and set time. Try to have your eggs and cream cheese at room temperature when you make the filling. This will help you attain a smoother and creamier cheesecake.

Don't sweat about what kind of cookies to use for the base. As long as they're plain and sweet, they should do the trick. Also, blueberries can sometimes be a little hard to come by, so frozen is fine — just don't thaw them out.

If you can, try to keep a consistent pace and direction when mixing the cheesecake batter. If you go too hard or fast, you'll introduce too much air into the batter, and this can lead to a sunken or cracked cheesecake. Leaving the cake to cool in the oven will also help minimise surface cracking, while the gradual drop in temperature keeps the cheesecake creamy on the inside, completing the cooking process without overcooking.

To make for an easy removal from the tin, you can either bake your mini-cakes in cupcake liners or if you don't want to serve them up with ridged sides, lay a thin strip of baking/parchment paper across each row of the tray. Take the edges of the strip then gently pull the paper up from the base of the hole in the tray, and you can lever your cheesecake out in one smooth motion.

If your cheesecakes end up looking a little less than perfect, never fear! They're still going to taste great. A little icing sugar, some extra blueberries or a hit of whipped cream on top, and no one will be any the wiser.




30 minutes


20 minutes



  • 100 grams digestive biscuits/graham crackers
  • 20 grams pecans, chopped
  • 24 grams caster sugar
  • 1/2 teaspoon ground cinnamon
  • 50 grams butter, melted


  • 250 grams cream cheese
  • 110 grams caster sugar
  • 2 tablespoons lemon juice
  • 1/2 tablespoon lemon zest
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 tablesoon plain flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 egg yolk
  • 125 grams fresh or frozen blueberries
  • Icing sugar, to dust


  1. Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Lightly grease a 12-hole, 80ml (1/3-cup) capacity muffin pan lightly, and lay a strip of baking paper 2cm wide across each row of the tray, long enough that the strip can lie flat across the bottom of each hole and the ends can extend above the sides. Leave the cream cheese to warm to room temperature and cut into cubes.
  2. Break up biscuits roughly by hand and place in a food processor with the chopped pecans and blitz into fine crumbs. Add the crumbs, sugar, cinnamon and melted butter into a small bowl and stir until the mixture resembles wet sand.
  3. Drop around a tablespoon of the crust mixture into each cup of your tin. Press into a flat layer using a shot glass or the back of a spoon. Bake for about 8 minutes, or until fragrant and a slightly darker golden colour. Remove from the oven, set aside, and reduce the oven heat to 160 degrees Celsius/320 degrees Fahrenheit.
  4. Beat the room temperature cream cheese with an electric mixer for a few minutes until light and fluffy. Add the sugar and beat with a wooden spoon until creamy.
  5. Add in the lemon juice, lemon zest, sour cream, flour, vanilla extract, and 1/2 tablespoon salt. and mix until completely combined. Beat in the eggs and egg yolk one at a time, allowing each to incorporate before adding the next. Add the blueberries and beat until batter is smooth. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Spoon about 1/4 cup cheesecake batter into each muffin cup — it should be filled about 3/4 the way up to the top. Bake for aboout 17-20 minutes or until the tops of the cheesecake are set. Turn oven off but leave door closed and allow cake to rest for an additional 20 minutes in the oven.
  7. Remove from oven and cool to room temperature. Once cooled, use the paper strips to lift the cheesecakes out of the muffin pan, then place them in an airtight container and transfer to the fridge for at least 3-4 hours or overnight.
  8. If you want to add a little bit dazzle to your creations, sprinkle some icing sugar over the top of the cheesecakes before serving.

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