Mini Cheesecakes with Orange-Blueberry Sauce

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Mini Cheesecakes with Orange-Blueberry Sauce
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Health Score:
Health Score
4,4 / 10
35 min.
ready in 55 min.
Ready in

Healthy, because

Even smarter

Nutritional values

With almost 1 milligram of iron, blueberries are not among the top suppliers of this mineral. But thanks to the combination of around 22 milligrams of vitamin C per 100 grams, blueberries still effectively promote blood formation and oxygen transport in the blood.

Since blueberries are pleasantly sweet, no added sugar is needed for the sauce. You can also make the mini cheesecakes with apricots, raspberries or plums. The latter taste especially good as a sauce with a little cinnamon!

1 piece contains
(Percentage of daily recommendation)
Calorie709 kcal(34 %)
Protein13.65 g(14 %)
Fat46.55 g(40 %)
Carbohydrates57.07 g(38 %)
Sugar added31.24 g(125 %)
Roughage2.13 g(7 %)
Vitamin A509.75 mg(63,719 %)
Vitamin D0.88 μg(4 %)
Vitamin E3.62 mg(30 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.08 mg(6 %)
Folate31.66 μg(11 %)
Pantothenic acid0.42 mg(7 %)
Biotin1.07 μg(2 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C15.85 mg(17 %)
Potassium343.81 mg(9 %)
Calcium242.51 mg(24 %)
Magnesium12.1 mg(4 %)
Iron0.48 mg(3 %)
Iodine26.93 μg(13 %)
Zinc0.4 mg(5 %)
Saturated fatty acids26.72 g
Cholesterol216.52 mg
Author of this recipe:


For the cheesecakes
softened Butter (for the molds)
100 grams
100 grams
400 grams
200 grams
1 generous pinch
1 teaspoon
organic Lemon peel (zest)
1 pinch
20 grams
½ teaspoon
For the sauce
1 tablespoon
100 milliliters
2 tablespoons
250 grams

Preparation steps


For the cheesecakes: Preheat the oven to 160°C (approximately 325°F) convection. Butter eight 10 cm (approximately 4-inch) diameter ramekins.


In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Drain the quark well and add to the mixture along with the cream cheese, the vanilla, lemon zest and salt. Combine the cornstarch and baking powder and beat into the cream mixture. Pour the batter into the ramekins and bake until set and very lightly browned, about 20 minutes. Turn off the oven and let the ramekins stand 10 minutes in the turned off oven. Remove, cool and carefully invert.


For the sauce:, In a bowl, dissolve the cornstarch with 2 tablespoons of orange juice. In a saucepan, bring the remaining juice and the sugar to a boil. Stir in the cornstarch mixture and simmer, stirring until the sauce is lightly thickened. Rinse and stem the blueberries, add to the pan, bring to a boil and remove from the heat. Let cool.


Place the cakes on plates and serve with the sauce spooned over.