blueberry cheesecake tartlets

mini gluten-free blueberry cheesecakes

At some point at about 04:00am last night when I was laying in bed wide awake, I started wondering what on earth I could bake using the ingredients I had in my house.

It’s not that I’m against buy other ingredients, it’s just, well, grocery stores are shut on Sundays & there’s been a strike on the boats since Wednesday so even if the grocery store was open, chances of it being stocked with everything are slim to none. Joy of joys.

I remembered I had some leftover pastry dough in the freezer from an attempt with some blood oranges a week ago… & some blueberries stashed somewhere in the back corner. In the fridge there was sour cream, cream cheese & lemons… doing the math it seemed like cheese cake was the only appropriate response.

I’ve done chocolate cheesecakes before, and a brandy pecan cheesecake too. Why not a fruity one this time round? I mean sure, I made them more like mini cheesecake tartlets since I’ve conveniently run out of cupcake wrappers… but I really don’t hear any complaints about my methods.

What the hell, it’s Sunday & I’m going to improvise! Not too shabby for an unplanned bake session.


Ingredients, pie crust:
– follow the recipe here, just make half the quantity (or, make the whole quantity & freeze half for use at a later date)

Ingredients, filling:
– 500g cream cheese, room temp
– 100g (0.5 cup) sugar
– 1 tsp corn starch
– zest from half a lemon
– 2 large eggs, room temp
– 125g (0.5 cup) sour cream
– 70g (0.25 cup + 2 tbs) blueberries, plus another 3 or 4 for the topping.

1. preheat oven to 170C.
2. grease the wells of a cupcake tin generously with butter & set aside.
3. roll out your prepared pie dough to approx 3mm thick. Cut out large circles  using a pastry cutters & line the inside of each well with dough. I cut out the shapes in the picture below, it made lining the wells easier.
4. bake your dough for 20-25 minutes until a nice golden brown. Remove from the oven & allow to cool before proceeding.
5. preheat oven to 150C. In a large bowl, combine the cream cheese, sugar, corn starch & lemon zest, beat with a handheld mixer until thoroughly blended. Add in the two eggs & continue to beat until they have been completely incorporated. Beat in the sour cream next. Lastly, fold in the blueberries.
6. spoon your mix into your prepared mini pie shells using a 1/4 cup measurer. Once all the wells are full, gently tap  your cupcake tin on a hard surface to help the mixture level out. Top each cheesecake with a few of the reserved blueberries.
7. bake for 25 to 30 minutes. The cheesecakes are ready when the tops have cracked. Remove from the oven & allow to cool. Remove from the cupcake tin gently & allow the cheesecakes to rest overnight, this will help the texture of them. Enjoy!

gluten free pastry dough

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

* All recipes on this site were created & tested based on the weight measurement of all ingredients. Any information in provided in ‘cups’ is based off an internet search & may not be 100% accurate. When using ‘cups’ as a measuring tool, please make sure to level all ingredients to ensure that the end result is as close to the original recipe as possible. *

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


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