Haskap mini cheesecakes

Mini cheesecake with Haskap

I first made this heavenly little dessert for my daughter-in-law’s bridal shower. I even made extras for shower favours. It was such a hit!

Anytime I want to make a dessert for a special occasion, this is what I make. I usually double the recipe and make 24 little jars. The smaller portions are just right for children. But don’t worry, a second one is really only one portion.


  • 1 1⁄2 cups of graham crumbs
  • 4 tbsp of melted butter
  • 1⁄4 cup of packed brown sugar
  • 1 1⁄4 cups of heavy cream (35%)
  • 4 oz of cream cheese, at room temperature
  • 1⁄2 cup of icing sugar
  • Haskap topping (see below)

Haskap topping

  • 3 cups of Haskaps
  • 1⁄4 cup of maple syrup (add more if you prefer a sweeter topping)
  • 4 tbsp of lemon juice
  • 1 tbsp of cornstarch

Topping directions

  1. Add Haskaps and maple syrup to a pot.
  2. Cook 5 minutes on medium heat, stirring gently. You don’t want to break up the fruit.
  3. Mix cornstarch and lemon juice. Add to haskap mixture.
  4. Boil gently until cornstarch is cooked.
  5. Remove from heat and let cool before placing on top
    of cheesecake mixture.

Cheesecake directions

  1. Preheat oven to 350°F.
  2. Add crust to a bowl, stir crumbs together with melted butter and brown sugar until well combined. Add about 1 1⁄2 tbsp at the bottom of each jar. Gently press down to pack crumbs.
  3. Place jars on a baking sheet and bake for about 8 minutes, until crust is set. Let cool.
  4. Add cream cheese mixture to the bowl of
    a stand mixer, fitted with a whisk, and beat cream to soft peaks. Dump whipped cream into another bowl, and use the mixer bowl fitted with a paddle, to beat the cream cheese with icing sugar until smooth. Fold in whipped cream until well combined.
  5. Spoon cream cheese mixture on top of the crust.
  6. Top each cheesecake with the cooled Haskap topping (see below).
  7. Refrigerate until ready to serve.