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blueberry cheesecake

Mini Blueberry Cheesecakes (Gluten Free & Lactose Free)


For the base

  • 210g gluten free oats
  • 60g pecan nuts finely chopped
  • 85g brown sugar
  • 75g hard margarine melted (I use Stork which is both lactose and dairy free)
  • 1 tsp ground ginger

For the cheesecake topping

  • 600g lactose free cream cheese
  • 250ml lactose free cream the thicker the better, though I end up just using single!
  • 3 tbsp lemon juice
  • 100g icing sugar
  • 150g blueberries
  • 40g caster sugar
  • additional fresh blueberries for topping


  1. Preheat your oven to 180C

  2. Combine all your ingredients for the base and mix well.

  3. Firmly press down your mix into your spring form tins. I like mine to be a really thick base, around 3cm.

  4. Bake in the oven for about 15 minutes, until golden. Then allow to completely cool.

  5. Whilst your bases are cooling you can start on your cheesecake topping. Firstly the blueberries, place caster sugar and 1.5 tbsp on water in a saucepan. Allow the sugar to dissolve and then add your blueberries for a couple of minutes to simmer.

  6. Strain your blueberries and allow to cool completely before using.

  7. Thoroughly mix together your cream cheese, cream, lemon juice and icing sugar.

  8. Stir in your completely cool blueberries (you don't have to heat up your blueberries if you don't want to - you could just use fresh ripe blueberries here).

  9. Spoon your mixture over the bases and chill in the fridge, the top should be firm when you remove it (overnight is ideal).

  10. Just before serving, remove from fridge and carefully release the cheesecakes from their tins. Optionally you can add some fresh blueberries to finish.

  11. Eat straight away, enjoy!

Recipe Notes

You will also need 4 mini circular spring form tins.