A bright and vibrant miniature dessert!
This is not a new recipe to me but it is a new recipe to The Rose Table. I’ve been making these mini cheesecakes for years topped with jam but I’ve updated it with my homemade blueberry sauce, which I just published last week.
This is a great make-ahead recipe for a party because the cheesecakes are easily good for a week and the sauce keeps well too. Make both days before your party and then all you have to do is spoon the sauce on top before guests arrive!
I served these beauties at my Cinderella Ball because I wanted something light and fruity that also fit with the blue theme. While these aren’t sky blue, I still think this is an awfully Charming addition to the menu.
Thank you to my grocery partner Tom Thumb for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table ad-free. I used O Organics cream cheese and O Organics sweetened condensed milk in this recipe and I’ve never made fluffier mini cheesecakes!
Mini Lemon Blueberry Cheesecakes
24 Vanilla Wafers
16 oz cream cheese, softened (full fat! don’t skimp!)
3 eggs, separated
1 14 oz can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1/2 tsp salt
Blueberry sauce (recipe follows)
- Put cupcakes liners in two muffin tins. Preheat oven to 275 degrees Place a vanilla wafer in each tin.
- In a large bowl, beat softened cream cheese until light and fluffy. Add eggs yolks and sweetened condensed milk. Beat until smooth. Stir in lemon juice.
- In a medium sized glass bowl, beat egg whites with salt until soft peaks form. Carefully fold egg whites into cheesecake mixture.
- Fill muffin tins 2/3 full with cheesecake mixture. Bake at 275 for 20 minutes. Cool in tins; remove from tins and chill until ready to serve.
- Make blueberry sauce. Store in a jar until ready to serve.
- To serve: top each cheesecake with a spoonful of blueberry sauce.
1 tsp cornstarch
1/4 cup water
1 cup fresh or frozen blueberries
Zest of 1/2 a small lemon
Juice of 1 small lemon
- Combine the sugar, cornstarch, and salt in a small sauce pan. Whisk in water, add the blueberries, lemon zest, and lemon juice, and cook, stirring constantly, for 2-3 minutes or until thickened. Set aside to cool. Store in a jar in the fridge until ready to top cheesecakes.
Read more about my Cinderella Ball here. Watch the video highlights:
Make your own magic,