Cheesecake is one dessert I enjoy often—who can resist a rich, creamy slice? Even better than a classic cheesecake are these individual eggless blueberry cheesecake cups.
Lemon and blueberry are a perfect pair, and the bright lemon notes in these cheesecake cups complement the blueberries beautifully. They’re simple to prepare, full of flavor, and best of all—eggless. Many readers asked for an eggless cheesecake recipe; this one is ideal for that.
Tips for Making Eggless Blueberry Cheesecake Cups in a Muffin Pan
These eggless blueberry cheesecake cups are baked in a muffin pan lined with cupcake liners. Baking cheesecakes in a muffin tray works much like baking them in a springform tin. Press the crust into the liners, chill it briefly while you prepare the filling, spoon the filling on top of the crust, and bake. As with any cheesecake, bake these in a water bath to help prevent cracks and ensure even, gentle cooking.
Ingredients for These Cheesecake Cups
You only need a handful of ingredients for a tasty cheesecake—cream cheese is the star. For this recipe, use a good-quality cream cheese for the best texture and flavor. Because the recipe is eggless, sweetened condensed milk is used both for sweetness and to help set the filling. Any sweetened condensed milk will work. Vanilla extract adds depth—use a pure vanilla extract if possible—and a touch of lemon zest and juice brightens the filling and pairs wonderfully with the blueberries.
Eggless Blueberry Cheesecake Cups Recipe
- For the base:
- 1 cup crushed digestive biscuits
- 1/4 cup melted butter
- For the filling
- 3/4 cup softened cream cheese
- 1/4 cup heavy cream
- 1/2 cup sweetened condensed milk
- 2 tsp vanilla extract
- Lemon zest
- 1/4 tsp lemon juice
- Blueberry jam (optional)
- Fresh blueberries
- Line a cupcake pan with liners.
- Combine crushed digestive biscuits with melted butter in a bowl.
- Press the mixture into the base of each cupcake liner to form the crust.
- Refrigerate the crusts for about 10 minutes.
- Preheat the oven to 160°C (320°F).
- For the filling, beat the softened cream cheese with the heavy cream until smooth.
- Gradually add the sweetened condensed milk, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.
- Spoon the filling over the chilled crusts and gently tap the pan to release any air bubbles.
- Top each mini cheesecake with a spoonful of blueberry jam, if using.
- Place the cupcake pan inside a larger tray and pour hot water into the larger tray up to about one inch to create a water bath. This ensures even, gentle baking.
- Bake at 160°C for 35–40 minutes, or until the filling starts to set. The centers may still wobble slightly; they will firm up as they cool.
- Allow the cheesecakes to come to room temperature after baking.
- Chill in the refrigerator for at least two hours, preferably overnight, before unmolding.
- Decorate with whipped cream and fresh blueberries before serving.
That’s a straightforward and satisfying recipe. If you make these cheesecake cups, share your photos on Instagram and tag the creator. Happy baking!