Blueberry & Blackcurrant Cheesecake Cups
This recipe is super easy to make and tastes incredible. I was kind of surprised at how good it tasted because I’m not usually a fruity dessert person.
Originally this recipe was supposed to be just a blueberry-flavoured cheesecake however, I couldn’t seem to find blueberry jam in any of my local supermarkets. I was going to make the jam from scratch, but it seemed like a lot of extra work and I wanted the recipe to be easy and beginner friendly. I did end up finding blackcurrant jam as an alternative and for some reason, I didn’t think I was going to like it. Turns out Blackcurrant jam actually tastes really good and tastes even better with cheesecake.
The overall design for this dessert cup was inspired by my strawberry cheesecake cup recipe.
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Breakdown of the Cheesecake layers
Here’s a little breakdown of each layer in the dessert cup.
1. Biscuit Base: I used digestive biscuits because they taste really good with vanilla cheesecake. Also, they aren’t overly sweet which makes them perfect for balancing out the sweetness of the jam. If you don’t have digestives you could use gram crackers instead as they will have a similar effect.
2. Cheesecake: For this recipe, I kept the flavour of the cheesecake vanilla.
3. Jam & Fruit: I used blackcurrant jam and blueberries, you could use any flavour of jam or fruit you like.
Recommended Equipment
- Dessert Cups: For this recipe, I used 3oz round dessert cups, which I purchase from Amazon. The ones I purchased also come with tiny spoons to serve them with.
- Fondant Rolling Pin: My favourite tool for crushing biscuits. The rolling pin makes crushing biscuits so fun and satisfying, because of the flat edge. If you decide to upscale the recipe you can use a food processor to crush the biscuits instead.
- Kitchen scales: Although I sometimes provide cup measurements in my recipes, I’d definitely recommend using digital scales as they provide the most accurate reading.
- Measuring spoons: They are great for measuring out small amounts of ingredients. I also like to use them to equally divide the biscuits between each dessert cup.
- Electric whisk: To make the cheesecake light and airy I recommend using an electric whisk or a stand mixer.
- Spatula: To ensure all of the ingredients are incorporated well, I use a large spatula to scrape the side of the bowl.
- Piping bags: The easiest way to add the cheesecake mixture to each dessert cup is by using a large piping bag. The quality of the ones I use are amazing, plus they are the perfect size for all of my dessert cup recipes.
Top Tips For a Perfect Cheesecake
Use good quality room temperature full-fat cream cheese. The fat content is going to help the cheesecake set firm, meaning this recipe won’t work with low-fat cream cheese. My favourite brands are Philadelphia, Aldi and Lidl own brands.
When you open a pack of soft cream cheese there is usually a little bit of excess liquid. I’d recommend pouring off any of the excess liquid to ensure your cheesecake sets properly.
Make your double cream (heavy cream) is cold, I usually leave the cream in the fridge until I’m ready to use it. Essentially the colder the cream the quicker the cream will whip up.
It’s not necessary to sift the icing sugar unless there are large clumps of it stuck together.
What is Double cream?
In the UK we call it Double Cream, but it’s also known as heavy cream or whipping cream in other parts of the world. Just make sure you don’t use single cream because there isn’t enough fat for the cream to stabilise and whip up.
What Dessert Cups do I use?
I get asked this question quite often. So for the majority of my dessert cup recipes, I use 3oz dessert cups, which I purchase from Amazon. The ones I purchase also come with tiny spoons and an option for lids.
Can I make the cheesecakes a day before?
Yes, of course, I’d actually recommend making the cheesecakes a day before, that way they have enough time to fully set.
How long do the cheesecakes take to set?
It's really important that you give the cheesecakes enough time to set in the fridge, otherwise the consistency won’t be right.
The size of your cheesecakes will determine the time your cheesecake takes to set. For example, the larger the cheesecake the longer it takes for the cheesecake to set.
Dessert cups don’t take too long to set because they are smaller. I usually leave them in the fridge for 3-4 hours.
If you liked this dessert cup recipe you might also like…
Strawberry Milkshake Cheesecake Cups
Ferrero Rocher Cheesecake Cups
Don't forget to Tag me @sabsbakes if you do try my recipes, I would love to see your work. Also if you have any questions or need help with baking feel free to direct message me on Instagram @sabsbakes and I will try my best to get back to you as soon as possible
Happy Baking,
Sabs
A deliciously creamy vanilla cheesecake topped with yummy blackcurrant jam and blueberries.
- 180 grams Digestive Biscuits (12 Biscuits)
- 40 grams Melted Butter (1/2 cup)
- 400 grams Double Cream (2 cups)
- 200 grams Soft Cream Cheese (1 cup)
- 70 grams Icing Sugar (1/2 cup)
- 1 teaspoon Vanilla Extract
- 175 grams Blackcurrant Jam (1/2 cup)
- 110 grams Blueberries (48)
Start by crushing the Digestive biscuits into fine crumbs using a food processor or rolling pin.
Next, pour in the melted butter and mix until the biscuits resemble a wet sand consistency. Make sure all of the biscuits are coated in butter.
Then add around 3 tablespoons of biscuits to each dessert cup (this recipe makes 16 dessert cups).
Once you have divided the biscuit evenly into each cup use another cup (the same size) to squish the biscuits down to create a flat base ready for the cheesecake filling.
In a bowl cream together room-temperature cream cheese, icing sugar and vanilla extract using an electric whisk.
Add the cold double cream to the bowl and continue to whisk until the cream starts to firm up and hold its shape (avoid over-whisking). Then add the cheesecake mixture to a large piping bag.
Next, pipe the filling into each dessert cup, making sure you leave enough room for the jam. Once all the cups are filled, tap each cup on a flat surface to push out any air bubbles.
Add around 1-2 tsp of blackcurrant jam to each cheesecake. Then add 3 blueberries on top.
Place the cheesecakes in the fridge to set for a least 3-4 hours or overnight.
Once the cheesecakes have set enjoy. These cheesecakes will last up to 3 days stored in the fridge.
When you add the soft cream cheese to the mixture it’s super important that the cream cheese is at room temperature. Cream cheese will blend much easier with the rest of the ingredients when at room temperature.
If you blend cold cream cheese you’ll end up with clumps of cream cheese separated from the cream resulting in a lumpy texture.
