Mini Blueberry Cheesecake

Mini Blueberry Cheesecake


  • 2 cups butter cookie crumbs
  • 1/2 cup butter, melted
  • 2 tbsp white sugar
  • 350g cream cheese
  • 3/4 cup icing sugar
  • 1/2 tbsp lemon
  • 2 cups whipped cream
  • 1 cup blueberries
  • 1 tbsp Mavella Superfoods Immune Boost


  1. Mix cookie crumbs with melted butter and sugar. Press the mixture into the bottom of a muffin tin.
  2. Cook half the blueberries in a pan until tender. Blend with Mavella Superfoods Immune Boost and let cool.
  3. Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice and blueberry puree. Fold in the whipped cream.
  4. Scoop the cheesecake mixture into the muffin tin, spreading it over the crust. Cover and refrigerate for a couple of hours.
  5. Top with fresh blueberries before serving.
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