This blueberry lemon mini cheesecake is a quick no bake cheesecake version. And it is the cutest too!
What I love about this blueberry lemon cheesecake no bake is that the bottom is loosely packed. For most people it is probably a minor detail. But I think that this way, the base blends better with the rest of the cheesecake.
This no bake lemon blueberry mini cheesecake has pretty strong lemon flavour, which cuts through the sweetness. I love lemon and so you can read in the recipe how much I added. Of course, adjust how much lemon you use to your taste.
I really like using fresh blueberries for this no bake mini blueberry cheesecake recipe. They add freshness and make for better presentation. Also, for the stewed blueberries, use big frozen blueberries of possible. The whole point with those staying whole while cooking is that when you eat the cheesecake they burst in your mouth.
For the base for this no bake mini blueberry cheesecake, I use Serbian Lane ground biscuits. When combined with melted butter it turns bright orange which goes so well with rest of the colors.
This easy mini blueberry cheesecake recipe is really easy, it comes together in minutes. So, it´s a perfect dessert to make when you have quests last minute.
Because of all of the different textures and flavours I would say that this is best mini blueberry cheesecake recipe. If you try it let me know your thoughts!
Blueberry Lemon Mini CheesecakeCourse: Desserts
400 gr frozen blueberries
8 tbsp lemon juice
4 tbsp sugar
100 gr ground biscuits, I used Serbian Lane (Plazma)
50 gr butter
250 gr mascarpone cheese
250 gr crème fraiche
2 tbsp powdered sugar
Zest from 2 lemons
2 handful of fresh blueberries
Whipping cream or slag
Couple of mint leaves
½ tsp powdered sugar
- To a small pot add frozen blueberries, lemon juice and sugar. Bring to simmering point and cook until the mixture thickens. In the end blueberries should remain whole and consistency should be like runny jam.
- Melt butter then combine with ground biscuits.
- To a bowl add mascarpone, crème fraiche then mix, using electric mixer, until smooth. Add sugar, lemon zest and mix briefly again.
- To serve, cover bottom of a small glass with ground biscuit mixture. Top with the cheese mixture. Add cooled blueberry mixture up till the top of the glass. Place a handful of fresh blueberries on top. Decorate with whipping cream, few more blueberries, mint leaves and a dusting of powdered sugar.
For more easy, no bake desserts check links bellow!