Tips for making these mini. I used Weck 760 Mini Mold Jars. They are 5.4 ounce or 160 ml. It takes a bit of time to layer in the ingredients in these teensy jars to make them look pretty and consistent. I used a piping bag for the cheesecake filling and the blueberry topping. If you’re in a hurry, they work great in a muffin tin as well. I just spray it with non-stick spray first, and just do 1 layer each of crust and cheesecake filling. This will fill the muffin cups to the rim. Then when I serve them, I add the blueberry topping. They are soft, so won’t set up extra firm like a regular cheesecake. You could use any small Mason or Ball jars as well. Of course the size of the container you choose will affect the nutrition numbers per serving.
The crust makes 2 cups total, the cheesecake filling makes 2 1/2 cups, and the can of blueberry topping is about 2 cups if that helps you figure out which of your own mini containers to use.
Inspired by this No Bake Blueberry Cheesecake recipe.