Blueberry Mini Cheese Cake

Once I had baked a cheesecake! And it was such a disappointment that my brother who is normally a dustbin didn’t even touch it!!(And if he didn’t then it has to be a catastrophe!!)

Since that loss I have been waiting to make the most perfect cheesecake! It’s a challenge I have taken on myself! Also cause my hubby loooves blueberry cheese cake!!But after the last disaster I don’t have the guts to waste that much cream cheese in one sitting so I have decided to make mini cheesecakes in muffin tins.

It turned out to be simpler than making normal muffins! Lesser number of ingredients, lesser mixing! The only place that I really struggled was when I had to open the tin of blueberries! I didn’t strictly stick to the recipe and temperature settings as I know that it should be baked at low temperature and any change in temperature should be gradual! So I preheated the oven at 100 degrees and put the cheese cakes in for about 25 minutes. At the end of ten minutes I increased the temperature to 150 degrees. I let it cool in the oven itself and when it was sufficiently cooled I refrigerated it.

The best part about this cheese cake is that it doesn’t require a lot of refrigeration! Greedy pigs like me end up gobbling one or two when it’s warm itself!

Makes-6 big muffin sized cheesecakes


8 oz Cream Cheese at room Temperature

2 eggs

1 teaspoon vanilla essence

1 cup powdered sugar

10 crackers (I used Marie Biscuit)

1/4 cup butter (at room temperature)

  1. In a mixer, grind together the biscuits and add butter in small quantities till a thick batter like consistency results.(If you want bigger crumbs in your biscuit layer you can hand crush them and add softened butter)
  2. Line a 6-muffin tin with muffin liners and spray baking spray in it so that the cheese cake can be taken out easily.
  3. Take one table spoon of the biscuit mix and pat it down firmly in the muffin cups forming the first layer of the cheesecake and refrigerate for 20 minutes
  4. Mix the softened cream cheese , sugar and vanilla essence in a large mixing bowl using a spatula
  5. Add the eggs one by one and mix well.
  6. Pour 2-3 table spoon of mixture into each liner in the prepared muffin tin
  7. Bake for 10 minutes at 100 degrees and then increase the temperature setting to 150 degrees and bake for another 15 minutes(or till the mixture is settled)
  8. Leave the cheesecakes inside the oven to cool down gradually. When at room temperature add a table spoon of blueberry sauce on each mini cheesecake and refrigerate for 2 hours.


8 thoughts on “Blueberry Mini Cheese Cake”

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