Blueberry Orange Cheesecake Bites

Blueberry Orange Cheesecake Bites with Mānuka Honey

Creamy, citrusy and bursting with juicy blueberries, these Blueberry Orange Cheesecake Bites are the perfect bite-sized dessert for entertaining, afternoon tea or a wholesome sweet treat. We've given this classic mini cheesecake recipe a naturally sweet twist by replacing refined sugar with raw Mānuka honey.

For this recipe, we used MGO 85+ Raw Mānuka Honey in both the biscuit base and creamy cheesecake filling, where its mild flavour pairs beautifully with rich cream cheese and fresh orange zest. To finish, we folded UMF 10+ Raw Mānuka Honey into a light blueberry whipped cream, allowing the honey to remain completely raw as it isn't heated during preparation.

Finished with fresh blueberries and a sprinkle of fragrant orange zest, these bite-sized cheesecakes are as beautiful as they are delicious.

Why Use Mānuka Honey?

Swapping refined sugar for raw Mānuka honey adds a naturally rich sweetness with subtle caramel notes that pair perfectly with citrus and berries.

We recommend:

MGO 85+ Raw Mānuka Honey

• Perfect for baking and desserts

• Mild, naturally sweet flavour

• Used in the biscuit base and cheesecake filling

UMF 10+ Raw Mānuka Honey

• Added to the blueberry whipped cream after baking

• Enjoyed raw without being heated

• A delicious finishing touch

Blueberry Orange Cheesecake Bites

Makes: 12 mini cheesecakes

Prep Time: 30 minutes

Cook Time: 18–22 minutes

Chill Time: 4 hours (or overnight)

Ingredients

Biscuit Base

• 180g digestive biscuits (or graham crackers), crushed

• 75g unsalted butter, melted

• 1½ tbsp MGO 85+ Raw Mānuka Honey

Blueberry Puree

• 200 gr (7 oz) Blueberries, fresh or frozen

Cheesecake Filling

• 450g full-fat cream cheese, softened

• 120g sour cream

• 1/3 cup Blueberry Puree

• 2 large eggs

• 3 tbsp MGO 85+ Raw Mānuka Honey

• Zest of 1 orange

• 1 tsp vanilla extract

• Pinch of sea salt

Blueberry Whipped Cream

• 200ml cold whipping cream

• 2 tbsp blueberry purée (fresh or cooked and cooled blueberries)

• 1 tbsp UMF 10+ Raw Mānuka Honey

To Decorate

• Fresh blueberries

• Fresh orange zest

Instructions

Blueberry Puree

Prepare the blueberry puree by blending the blueberries (thawed if frozen) until very smooth. Optionally, pour it through a thin mesh sieve to remove any chunks. Set aside.

Prepare the Base

Preheat your oven to 160°C (320°F) fan bake.

Line a 12-hole muffin tin with paper liners.

Mix the crushed biscuits, melted butter and MGO 85+ Raw Mānuka Honey until the crumbs resemble wet sand.

Divide evenly between the muffin cases and press firmly into the base of each.

Bake for 8 minutes, then remove and allow to cool while preparing the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.

Add the sour cream, MGO 85+ Raw Mānuka Honey, vanilla, blueberry puree orange zest and salt, mixing until fully combined.

Add the eggs one at a time, mixing gently after each addition until just incorporated. Avoid overmixing.

Spoon the filling evenly over each biscuit base.

Bake

Bake for 18–22 minutes, or until the edges are set and the centres still have a slight wobble.

Turn the oven off and leave the door slightly open for 10 minutes.

Remove and cool to room temperature before refrigerating for at least 4 hours, or overnight.

Make the Blueberry Whipped Cream

Whip the cream until soft peaks begin to form.

Fold through the blueberry purée and UMF 10+ Raw Mānuka Honey until smooth and fluffy.

Transfer to a piping bag fitted with your favourite nozzle.

Decorate

Pipe or spoon the blueberry whipped cream onto each chilled cheesecake.

Finish with fresh blueberries and a light sprinkle of orange zest.

Serve chilled.

Tips

• Always use room temperature cream cheese for the smoothest filling.

• Fresh orange zest gives the brightest citrus flavour.

• Don't overmix once the eggs have been added to help prevent cracks.

• Chill overnight for the cleanest slices and best texture.

• Decorate just before serving for the freshest finish.

Why We Love This Recipe

The rich creaminess of cheesecake, juicy blueberries and fresh orange zest create a classic flavour combination that's naturally elevated with raw Mānuka honey.

Using MGO 85+ in the baked elements adds gentle sweetness that complements the citrus without overpowering it, while the UMF 10+ in the blueberry whipped cream remains completely raw, making it the perfect finishing touch.

These Blueberry Orange Cheesecake Bites are ideal for spring gatherings, summer entertaining or whenever you're craving an elegant dessert made with simple, wholesome ingredients.