Blueberry Baked Cheesecakes – Willey’s Weekly Bake 166


This weeks bake is using up lots of blueberries that I got from work, these cheese cakes a a perfect little treat. They are great for a dinner party as can be made in advance. I love a baked cheesecake more than a chilled one as they are less rich, but let’s be honest its all about the buttery biscuit base.

Ingredients for base 

  • 100g Digestive biscuits
  • 60g Salted butter

Ingredients for cheesecake filling 

  • 200g Full Fat soft cream cheese
  • 2 tbsp of milk
  • Drop of vanilla bean paste
  • 80g Caster sugar
  • 100g Blueberries
  • 1 egg
  • 1tbsp of plain flour


  1. Preheat the oven to 180 degrees celcius.
  2. Melt the butter in the microwave.
  3. Crush the digestives in a small bowl until all fine.IMG_5391
  4. Add the melted butter to the digestive biscuits and mix until well combined.
  5. Add the biscuit into each to the ramekins evenly and press down until firm.IMG_5393
  6. In large bowl add all of the cheesecake ingredients except for the blueberries and whisk until no lumps remain.
  7. To soften the blueberries microwave for 30 seconds until soft and mash slightly then add 3/4 to the cheesecake mixture and mix well.
  8. Pour the filling into the ramekins and add a few of the spare blueberries on top.IMG_5396
  9. Bake in the oven for 25 minutes until golden on top.
  10. Enjoy warm or cold.

photo1 2967AD9D6-BFBE-4D24-A75D-7FEC33BF961E

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