White chocolate and blueberry mini cheesecakes
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Filed under Cakes and pastries; My recipes; cakes, cheese, cheesecake, chocolate, fruits
In the discussion thread of the cheesecake with homemade blueberry topping recipe, reader AJ shared a recipe for white chocolate cheesecake. Mini-cheesecakes, actually, or cheese cupcakes if you prefer, because they are baked in a muffin pan. I made them today and they are as magnificent as AJ said. In fact, even without the blueberry topping, they would be wonderful.
The recipe provided by AJ yields six mini cheesecakes. Six meant one mini cheesecake per person in my household. Great if it’s a so-so cake but if someone asks for seconds, or if someone wants another piece for a late night snack, I’d get blamed for not baking enough. So I added more of each ingredient to come up with more mini cheesecakes. I was able to make a dozen with some excess filling which I baked, without crusts, in silicone cups. My daughter Sam and I ate the excess straight out of the oven — still soft and gooey and steaming hot at the center. If the crustless no-topping version could be that good, well…
I would have preferred to make it total experience by making everyone wait until the mini cheesecakes have chilled sufficiently. I was going to serve them for dessert tonight but half of the mini cheesecakes became the mid-afternoon snack.
Ingredients:
For the crust:
1-1/4 c. of Graham cracker crumbs
1/4 c. of melted butter
For the filling:
1 c. of white chocolate morsels
500 g. of cream cheese
3/4 c. of sugar (I’ll reduce this to 1/2 c. next time)
2 eggs
1/2 c. of cream
1 tsp. of finely grated orange rind
For the topping:
1 c. of frozen blueberries, thawed and drained
Preheat the oven to 150oC (about 300oF).
Line a 12-hole muffin pan with paper cups. Bought my “smiley” papercups from Living Well, Mall of Asia branch, in case you want to know. Most people ask about these things so I’m saving myself the trouble of posting the answer several times in the comment thread.
Mix together the Graham cracker crumbs and melted butter. Place a tablespoonful of the mixture into each paper-line muffin hole and press down with you fingers to form the crust. Cool in the fridge while you prepare the filling.
Melt the white chocolate. Now, the original recipe does not specify how to melt the white chocolate. I did the most convenient method by placing it in the microwave oven. Now, here’s the surprising result. After 80 seconds on HIGH, a small light brown crust formed on top of the softened white chocolate morsels. As as I was about to scrape it off, I decided to taste it. Wow! Not burned at all! Rather, it was crispy. I ditched the idea of scraping it off. Instead, I broke it up and stirred it in with the rest of the white chocolate. The little bits retained their crispness after baking and they really added a nice texture to the creaminess of the filling (you can see some of these brown bits in the photo above). Amazing what a little kitchen accident could lead to.
Oh, but I digress. So, the white chocolate is soft and you stir it and let it cool a bit while you go about completing the filling.
Place the cream cheese in a bowl and beat (I used a hand mixer) until light and creamy. Add the sugar and beat until incorporated. Add the eggs. Continue beating until the mixture is smooth and free from lumps. Finally, pour in the melted chocolate, half cup of cream and add the grated orange rind. Mix until blended.
Pour 1/4 c. of the filling into the muffin pan holes with the chilled crusts. Muffin pans vary in sizes so 1/4 c. would be a relative amount. Let’s just say pour enough filling almost to the brim. This cake only rises ever so slightly since only the eggs will expand. So, a margin of about 1/4 inch from the brim is just about right.
Divide the blueberries into as many holes you were able to fill and scatter on top of the filling.
Bake for 35 to 45 minutes (I baked mine for 35 minutes but I think I should have extended the baking time for another 10 minutes so that the centers would have been a bit more firm). No baine marie but position the oven rack at the middle and place the muffin pan right at the center of the rack. Turn off the oven and let the cheesecakes cool slowly inside for about an hour. Take out of the oven, cool to room temperature then chill in the fridge for a couple of hours before serving.
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wow! yummy treats!
I am a regular reader of your site but this is my first time to write a comment. For this mini cheesecakes, you can also use the Nilla Wafers as the crust for the cheesecakes, especially if you are short of time. No chilling needed, just place the wafers on the bottom of your muffin paper cups. These Nilla Wafers also come in Minis so you can make bite size cheesecakes.
hi Ms. Connie,
for the cream, is it just nestle cream or an all purpose cream?
can we use fresh blueberries instead of the frozen ones?how about the canned ones? thanks Ms. Connie.
Any brand of cream is fine. Fresh blueberries will work but I don’t recommend canned.
Mini temptations! Talk about giving in one bite at a time! Love the smiley cups!
hi connie! when do i add the melted white chocolate morsels?
thanks!
Oops, sorry. With the cream. I edited it.
wow! mukang this is easy enough. i’ll try this on tuesday. thanks Connie!
3 years in a row now, i have baked these mini cheesecakes as my contribution to our Filipino Christmas potluck. The second year, requests came to double up the amount from the first year since some people missed it. This time i made two platters-1 for the kids, i topped them with a hershey kiss candy and M&M candies. The adult platter i topped the cheesecakes some with half a fresh strawberry and some with bluberries-ubos na naman lahat. The third year, i just counted the number of families attending the potluck and gave each family a gift wrapped plate of these cheesecakes. At least this time nakatikim lahat-easy and oh soo delicioso.
hi connie! made this the other day but i observed that my berries sank
what do you think caused it?
thanks for the enlightenment
regards!
Sank to the bottom? You might try tossing them with a tablespoonful of flour first before adding them to the cheesecake.
hI Ma’am Connie, I made this today but it didn’t rise at all, in fact it sank. What could possblt be wrong? I didn’t put any blueberries, though.
Regards.
Mine sank at the center too after they came out of the oven. That’s why I stated I should have extended the baking time for another 10 minutes.
It’s also possible that the eggs weren’t beaten enough.
Hi Connie,
You can also try this method of melting your white chocolate: place your chocolate (morsels or cut up choco block) in a mixing bowl and place this on top of another mixing bowl or pot containing hot water. Wait awhile and your chocolate will soon melt. Stir gently with a teaspoon for even melting. I use this method in melting the chocolate that I drizzle over my oatmeal cookies.
And thanks again for sharing this one, I’ll try it when I have the ingredients— maybe this weekend! =)
I’m not a cheesecake lover.I find it too sweet and rich.The big,thick serving at resto’s or cafe here makes me cringe…nakakaumay.So
the “smiley” blueberry cheesecake was enticing to make.I made it two days in a row.
My first cheesecake ever.I used different toppings i.e.mango,langka,makapuno,some with
slivered almonds.Bilib sila sa akin,ha!
You rock Connie…you rock.Thanks to AJ also.
When are you stopping here for lunch? hehehe
When are you stopping by for lunch? hehehe
Two days in a row? And oh, wow, the idea of topping the cheesecakes with macapuno is driving my imagination wild. I gotta try that. I just gotta.
Now, let me check my Concorde if it’s all fueled up hehehe
make sure you take along your family…
we have extra bedrooms…remember we are empty-nesters!!!
Your mini cheesecakes look really yummy…too bad that my sister doesn’t like fruit that much. So I replace bluberries,I put OREO instead and she likes it.My mom also loves it…thanks to you…more power
by the why have you ever tried ube macapuno cake?
Made this last Sunday for father’s day. Yummy! Thanks for the recipe!
I made this last night and the blueberries didnt sink but the cheesecake sank at the middle. But over all, its really good. Hindi masyado matamis. Thanks for the recipe Connie.
How cute! So delicate and good looking! Surely is delicious!
hi miss connie,
where do you usually buy white chocolate morsels? i’m planning to bake this one for our reunion
thanks! 
Cooks Exchange. But cheaper at Chocolate Lover.