Mini Blueberry Cheesecakes

If you don’t have a removable based cheesecake pan, you can use a muffin pan lined with muffin / cupcake cases, and follow the above instructions. The top of cheesecakes will fall a bit when they cool down. The concave surface can help to hold the blueberry coulis nicely. 

Prep time: 15 mins

Cook time: 20 mins

Yield: 12-cup mini cheesecake pan - each cavity sized 5cm (surface diameter) x 4.5cm (bottom diameter) x 3.5cm (height)


  • 1 packet (150 gm) Oreo sandwich cookies, cream fillings removed
  • 50 gm melted butter
  • 250 gm cream cheese block
  • 60 gm caster sugar
  • 1 large egg, about 65 gm
  • 100 ml thickened cream
  • 20 ml lemon juice
  • 1/2 tsp vanilla extract
  • fresh blueberries, for garnish

Blueberry coulis ingredients:

  • 100 gm blueberries
  • 20 gm caster sugar
  • 2 tsp lemon juice
  • 2 tsp cornflour / corn starch
  • 1 Tbsp water


  1. Preheat oven to 170C/335F.
  2. Put Oreo cookies into a food processor and pulse to fine. Add melted butter and process a few seconds until well combined.
  3. Divide the Oreo mixture evenly. Spoon about 2 tablespoons of cookie mixture into each greased cavity of the cheesecake pan. Use the flat end of a rolling pin, the back of a spoon, or your finger tip to press lightly and level the surface. Set aside.
  4. Use an electric mixer to beat cream cheese and sugar until smooth. You might need to scrape down the sides of the bowl to mix completely. Add the egg and mix well, followed by thickened cream, lemon juice and vanilla extract. Beat until well combined and smooth. Spoon the cream cheese mixture over each Oreo base. Bake in the preheated oven, for about 20 minutes.
  5. Meanwhile, prepare blueberry coulis: Use a small sauce pan, cook the blueberries, sugar and lemon juice over medium-low heat, until the blueberries starts to turn soft and break down. Combine cornflour and water well. Pour over the blueberries bit by bit, stir constantly, until you get the desired consistency. Remove from the heat and let it cool down. You might like to chill it in fridge, covered with plastic film until you need it.
  6. Remove the cheesecake pan from the oven. Let it cool on a wire rack. Carefully remove the cheesecakes (as the above picture shown) and take disc off of the bottom of the cheesecakes using a butter knife. Store in an air-tight container and chill in fridge until completely set. When serving, drizzle blueberry coulis on top of each cheesecake and place a fresh blueberry, or as many as you like.
Source: Mini Blueberry Cheesecakes [Christine's Recipes]