Mini Blueberry Shortcake Cheesecake
Shortcakes are such an easy yummy treat as you don’t have to heat up the kitchen. Step them up a notch with this blueberry shortcake cheesecake.
You can even easily swap out the blueberries for another fruit if you wanted.
Mini Blueberry Shortcake Cheesecake
Another great thing about this mini blueberry shortcake cheesecake recipe other than not heating up the kitchen and being able to change the fruit is that they are single serves. That means they are great for parties or backyard BBQ’s.
If you are wondering what other types of fruit you could use in place of the blueberries, here are a few ideas that work well.
- Strawberries
- Raspberries
- Blackberries
- Pineapple
- Peaches
- Oranges
- Sweet Cherries
- Kiwi
The options really are endless. Plus, because the fruit is just on the top, you could very easily do a mix. That way you can serve a wide variety to your friends and family.
You could very easily make the cheesecake filling ahead of time and store in the fridge. Then right before you need to serve, simply assemble them into the shortcake cakes.
Those can be bought pre-made in the bakery area of the grocery store.
How many berries you need for this recipe will depend on how many you want to put on top of each cake. You could just do a few.
However, if you cover it as I have in the picture, you will need about ten ounces.
If you like blueberries, you may also like these Blueberry Lemon Keto Cheesecake Cups!
Making Your Own Shortcakes:
If you don’t have the pre-made shortcakes in your grocery store, you can make your own. You can get shortcake pans at places like Amazon.
Then simply use a sponge cake recipe as your cake batter. Angel or pound cake mixes also work well for making shortcakes.
Mini Blueberry Shortcake Cheesecake
Ingredients
- Fresh Blueberries about 8-10 ounces
- 16 oz Cream Cheese room temp
- 1 1/2 Cups Heavy Cream
- 1 Tsp Vanilla
- 3/4 Cup Powdered Sugar
- 12 Tsp Condensed Milk
Instructions
- Add heavy cream to mixing bowl. Whip on medium-high speed for a few minutes until cream starts to thicken.
- As cream starts to thicken, add powdered sugar and vanilla.
- In another mixing bowl, beat cream cheese until smooth.
- Then stir the two mixtures together.
- Fill the middle of each shortcake with 1 tsp of condensed milk. This will soak into the cake and that is what we want.
- Next add a big scoop of the cheesecake filling on the top of each cake.
- Add fresh blueberries to the top of each one then refrigerate for 45 min to 1 hour before serving.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
