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Mini Blueberry Cheesecake

Mini Blueberry Cheesecake (No-Bake or Baked Chocolate Base – Kid-Friendly & Bakery-Style)

If you’re looking for a dessert that looks elegant but is easy to recreate at home, this mini blueberry cheesecake is a perfect choice. What makes this recipe stand out is its versatility—you can make it with a no-bake chocolate biscuit base for convenience, or a thin baked chocolate sponge layer for a more refined, pastry-style finish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Course Dessert
Cuisine Fusion
Servings 4
Calories 320 kcal

Equipment

  • Round molds, rings, or glasses
  • Mixing bowls
  • Hand mixer or whisk
  • Spatula or spoon
  • Parchment paper

Ingredients
  

Chocolate Biscuit Base (No-Bake)

  • 150 g chocolate biscuits (or digestive + 1 tbsp cocoa powder)
  • 75 g unsalted butter, melted

Thin Chocolate Sponge Base (Baked)

  • 2 eggs
  • 100 g sugar
  • 60 g all-purpose flour
  • 2 tbsp Cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 1 tbsp melted butter

Cheesecake Filling

  • 200 g cream cheese (room temperature)
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 50 g finely chopped chocolate (optional)

Topping

  • Fresh blueberries
  • Whipped cream
  • Mint leaves (optional)

Instructions
 

🅰️ No-Bake Chocolate Biscuit Version

  • Prepare the Layers
    Crush the biscuits into fine crumbs and mix with melted butter.
    Press a thin, firm layer into the bottom of your molds.
    Press another thin layer on parchment (for the top).
    Chill for 15–20 minutes until firm.

🅱️ Baked Chocolate Sponge Version

  • Make the Batter
    Whisk eggs and sugar until pale and fluffy.
    Add vanilla.
    Sift together flour and cocoa powder, then gently fold into the batter.
    Fold in milk and melted butter.
    👉 Be gentle—this keeps the sponge light but still thin and flexible.
  • Bake Thin
    Spread the batter thinly (about 5–8 mm) onto a lined baking tray.
    Bake at 180°C (350°F) for 8–10 minutes.
    Let cool completely, then cut into circles using your molds.
    👉 Optional: Lightly brush with simple syrup to keep it soft.

Cheesecake Filling (Same for Both Versions)

  • Make the cream
    Whip the cream to soft peaks.
    In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
    Fold the whipped cream into the mixture until light and airy.
  • Add texture (optional)
    Fold in finely chopped chocolate pieces.

Assembly (Both Versions)

  • Place your base layer (biscuit or chocolate sponge) in the mold
    Add cheesecake filling
    Smooth the top carefully
    Add a top layer
    Chill for at least 2 hours (or freeze briefly for sharper edges)

Decoration

  • Carefully remove molds
    Add a swirl of whipped cream
    Top with fresh blueberries
    Garnish with mint if desired

Notes

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.
 
Nutritional Facts (Approx. per mini cheesecake)
(Values vary depending on biscuit vs sponge base and chocolate addition)
Calories: 320–420 kcal | Carbohydrates: 25–35 g | Protein: 5–7 g | Fat: 22–30 g | Saturated Fat: 12–18 g | Sugar: 18–28 g | Fiber: 1–3 g
 
⚠️ Notes on Nutrition
  • No-bake biscuit base tends to be slightly higher in fat due to butter and biscuits.
  • Baked sponge base is a bit lighter and lower in fat but similar in calories overall.
  • Adding chocolate pieces or extra whipped cream increases calories and sugar.