Posted by Grace Massa Langlois on Thursday, 17th March 2011

Any time I go out to dinner the thing I look forward to the most is the sweet ending.  My favourite choices are Cheesecake (any kind will do, I’m not picky) or Chocolate Soufflé.  Last weekend I went out for dinner (something I rarely do) and as we drove off to the restaurant I was already feeling that familiar craving for Cheesecake.  Much to my dismay there wasn’t a single slice of Cheesecake on the menu. Can you believe it? I thought I could console myself with Chocolate Soufflé, but I had to forget about it, because it wasn’t on the menu either.

A photo of 3 Mini Blueberry-White Chocolate Cheesecakes desserts.

No Cheesecake!  No Soufflé!  Disappointment isn’t the first word that comes to mind, but I’m too much of a lady to actually repeat the one-syllable word that did.

The forbidden fruit – you want what you can’t have.  I’ve been craving cheesecake ever since!

A photo of Amaretti Cookies displayed in martini glass.

It became clear, rather quickly, if I wanted to indulge in this sweet temptation I was going to have to create my own “sweet ending”.  And that I did!

I started with Amaretti cookies.  The cookies have an unusual but delightful bittersweet flavour. I added slivered almonds to boost the almond flavour.  The almonds also added a slight crunchy texture to the cookie base, a satisfying balance to the creamy filling.

A photo of Blueberry Compote in a glass.

It’s true that I added White Chocolate to the filling because White Chocolate and almonds go well together.  But to be completely honest, I had another completely selfish reason.  I love chocolate!

A photo of White Chocolate Cheesecakes with Blueberry Compote and White Chocolate Curls.

I wanted a creamier filling so I decided on a combination of cream cheese and mascarpone cheese.  The mascarpone isn’t as dense as the cream cheese so the two together make a perfect blend.

A photo of a mini dessert, White Chocolate Cheesecake with Blueberry Compote with White Chocolate Curls.

I topped it with a fresh Blueberry Compote.  I didn’t cook the berries for too long because I wanted the “pop in your mouth” sensation.  You know what I mean, right?  The sensation – when you bite into the blueberry and the juice explodes in your mouth.

A photo of 3 Mini White Chocolate Cheesecakes with Blueberry Compote with White Chocolate Curls on small white dessert plates.

I present to you, my “sweet ending”, Mini Blueberry-White Chocolate Cheesecakes.  What’s yours?

For you Oreo cookie lovers, these mini Oreo Cookies and Cream Cheesecakes were out of this world delicious.  And if you prefer a mini dessert with a citrus note you may want to try Oreo Key Lime Pie.

A photo of a Mini White Chocolate Cheesecake with Blueberry Compote and garnished with White Chocolate Curls on a blue dessert plate.

A photo of mini dessert ring molds.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Torte

Comments (41)

41 Responses to “Mini Blueberry-White Chocolate Cheesecakes”

  1. Brook - LearnToPreserve Says:

    Well my favorite blueberry dessert — since childhood — USED to be good ol’ Blueberry Pie but I think it might have just been relegated to second place.
    Gorgeous photos. Wonderful food styling. Most of all, thanks for taking the time to offer so many detailed instructions. As they say “the devil is in the details.”
    You should be very proud of yourself…beautifully done all the way around. And those plump berries. Wow!

  2. Grace Says:

    Thank you Brooke, I love blueberry pie too, almost made this week. Now that I have it on the brain may have to make it this weekend, thanks for the inspiration.

  3. egb Says:

    These look so tasty! Great post.

  4. Lizzy Says:

    As always, gorgeous photos of an exquisite dessert! I love the addition of white chocolate…and the curls are the perfect garnish~

  5. Cookin' Canuck Says:

    These are gorgeous…and I love that they’re mini.

  6. marla {family fresh cooking} Says:

    These cheesecakes are so pretty! Loving the blueberry compote :)

  7. Katrina @ In Katrina's Kitchen Says:

    I get lost in your pictures. All time stops here on your blog! ♥- Katrina

  8. Grace Says:

    Thank you Katrina, lovely comment.

  9. Natalie Says:

    You did an amazing job on these. Great presentation, great photos! They look so delicious, you got any left? :)

  10. Medeja Says:

    They look adorable and recipe sounds very good too

  11. Marly Says:

    Love your story about forbidden fruit, Grace. Usually I’m too full after eating out to save room for the dessert…or more often than not, the dessert provided is not vegan. So I do the same thing – I either eye what they have and decide to make a vegan version at home or make what I wanted in the first place. Kudos to you for making a splendid dessert for yourself!

  12. Feast on the Cheap Says:

    Just so pretty!

  13. Sarah @ SugarCooking Says:

    Gorgeous! The whole thing looks amazing, but it’s that blueberry compote that’s calling my name! I love that you didn’t cook down the blueberries too much. It looks so fresh that way. I see blueberry pancakes in my future tomorrow morning!

  14. Lauren at Keep It Sweet Says:

    These look gorgeous!

  15. Sandra's Easy Cooking Says:

    Perfection! Photos are speaking for themselves! Delicious dessert!

  16. thatshowiroll Says:

    Love this ingredients: blueberries, amaretti-almond, white chocolate; and love cheesecake! Congratulations because those mini-cheesecakes look a-ma-zing.

  17. Lana Says:

    First time visiting your blog… The photos are amazing. I am pretty speechless:)
    Our youngest daughter is a Type 1 diabetic, and adores cheesecake, blueberries, and white chocolate. These mini-treats call her name. Thanks!

  18. Grace Says:

    Welcome Lana and thank you for visiting and thank you for your kind words, I hope your daughter enjoys!

  19. Wit,wok&wisdom Says:

    The cheesecake looks absolutely out-of-the-world!Lovely arrangement and congratulations for making it to the Top 9!


  20. Chef Dennis Says:


    those cheesecakes look so very very good! Your images are stunning!! I love using Marscapone in my cheesecakes too, it adds such a wonderful creaminess to them!
    Have a wonderful weekend

  21. J3nn (Jenn's Menu and Lifestyle Blog) Says:

    Amaretti-almond crust sounds incredible! Yum!

  22. Food Frenzy Says:

    These are beautiful mini-cheesecakes. You created perfection with those photos. Great job!

  23. Denise Says:

    Great post… Gorgeous pics… My son asked me to make this (he was reading this with me)

  24. Kim- Liv Life Says:

    I’m all about single serving desserts, make it cheesecake and you definitely have a hit. Gorgeous photos, I’ll take 2 please!!

  25. Grace Says:

    I feel the same Kim, I don’t feel guilty eating a smaller dessert opposed to a huge slice until of course when I go back for seconds.

  26. sonia Says:

    The cheese cake is looking divine, am surely gng to give it a shot next weekend !

  27. Sandra Says:

    Well done Gracie, these are really decadent.

  28. Megan Says:

    You got me drooling!

  29. The Mom Chef ~ Taking on Magazines One Recipe at a Time Says:

    We had white chocolate cheesecake for our wedding so you don’t have to sell me on the wonderfulness of it! Fantastic.

  30. Grace Says:

    Great choice for your wedding I bet your guests loved it!

  31. Sierra Says:

    Oh my goodness that looks so good – thanks for sharing this perfect recipe!

  32. Julia Says:

    Wow, it looks fantastic! And you photography – it’s so amazing. I’m new to your recipes, and I absolutely fell in love with the first recipe I saw. Fantastic. Just fantastic.

  33. recipees by lawlumad - Pearltrees Says:

    […] White Chocolate Cheesecake, Blueberry Cheesecake, Mini Cheesecakes | La Mia Vita Dolce Makes 8 servings

  34. kim Says:

    These look amazing! Do you think they could be put into a mini cheesecake pan instead of the molds?

  35. Grace Says:

    Definitely Kim, you may have to reduce the cooking time depending on the capacity of the cups.

  36. Lisa Says:

    Yum!! Having dinner at friends house this Saturday and I’d love to bring this as a full size cheesecake. Baking time should be increased to about 60-70 minutes, correct? Thanks.

  37. Grace Says:

    I am so sorry Lisa, I’ve been away and my internet connection was spotty, I really hope you tried the cheesecakes, 60 to 70 minutes should have been fine. Please let me know if you tried it and if you enjoyed.

  38. Lisa Says:

    Hi Grace, I tried this recipe and it is the first time I made a cheesecake and it came out of the oven flat as pancake. It tasted good, it just didn’t look good. I think I needed more mascarpone and cream cheese to fill a full size springform pan. I am going to try it again. I also just saw a recipe on your site for Ferrero Rocher White and Dark Chocolate cake and it looks Delicious!! I am definitely going to make that!

  39. Grace Says:

    Lisa I feel terrible, I remember answering you question about the cooking time but I completely forgot I only made 8 mini cakes making it necessary to increase the amount of mixture. I am so sorry!!! I can definitely visualize the pancake. I don’t want this situation to repeat in the future, wondering if I should add the option of converting mini desserts like these cheesecakes to full pan sizes? I have to sit down and figure out how to do it without confusing the recipe. What do you think? I am in the process of making some changes to the site and I am trying to tackle the changes from the visitor’s perspective, would love your input? If you can offer any suggestions I would appreciate it.

  40. Niketa Says:

    Hi Grace,

    I stumbled across this White Chocolate Cheesecake recipe a couple of years ago and I must say, it and you are a godsend – I’ve finally found a dessert that works perfectly every time, that my parents LOVE (besides apple crumble), and that my brother will happily demolish at least 2 of in one sitting! I tend to skip the blueberry compote and add fresh raspberries to the mascarpone mixture before baking, works a stunning treat!

    I was just wondering how to convert this recipe to make a single larger cheesecake? Any help you can give would be awesome! Thanks :)

  41. Grace Massa Langlois Says:

    Hi Niketa, I recommend doubling the amount for each ingredient and baking in a water bath at 160 c (325 F) for about 1 hour and 15 minutes. I recommend doubling the amount of the ingredients for the crust as well.

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