Soft, chewy mochi squares filled with creamy blueberry cheesecake—these Blueberry Cheesecake Mochi Bites are a no-bake dessert that’s fruity, rich, and irresistibly fun to eat.
Blueberry Cheesecake Mochi Bites
Mochi is, without a doubt, one of my family’s absolute favorite desserts. But in our kitchen, it’s so much more than the traditional treat—it’s a canvas for endless creativity and delicious flavor combinations.
I love how versatile mochi can be, transforming into countless amazing variations.
I’ve had so much fun sharing some of our favorites with you before, like the fragrant Osmanthus Mochi, the elegantly bitter-sweet Matcha Mochi Bites, the decadent Brown Sugar Pearl Mochi, the surprisingly savory-sweet Soft & Chewy Sweet Potato Mochi with Cheese, and the fun, fruity Watermelon Mochi Bites.
I just bought some beautifully fresh blueberries today, and they inspired me to create and share this new recipe for Blueberry Cheesecake Mochi Bites.
If you enjoyed my previous recipes for Chocolate Matcha Mochi Cheesecake Bites and Green Grape Cream Cheese Mochi Bites, you’ll immediately recognize and love the method here.
They all follow a similar, foolproof principle: a creamy, frozen cheesecake filling is enveloped by a soft, homemade mochi skin.
Why you‘ll love this recipe
- Soft, chewy, and creamy all in one bite
- Beautiful contrast between the dark mochi skin and light purple filling
- No baking required—just steaming and chilling
- Make-ahead friendly for gatherings or snacks
- Unique and fun alternative to classic cheesecake
Ingredients
Blueberry Sauce (base flavor layer)
- 200g fresh blueberries (or thawed frozen blueberries, patted dry)
- 40g sugar (can reduce to 30g for less sweetness, or replace 10g with honey after cooking)
- 4g lemon juice (freshly squeezed; can substitute 3g white vinegar)
Blueberry Cream Cheese Filling (core layer)
- 300g cream cheese (softened at room temp 2–3 hours)
- 60g homemade blueberry sauce (from step one, cooled completely)
Black Cocoa Mochi Skin (outer layer)
- 150g glutinous rice flour
- 18g cornstarch (adds elasticity, prevents stickiness)
- 6g dark cocoa powder (or 8g regular cocoa if substituting)
- 2g bamboo charcoal powder (optional, for deep black color)
- 20g sugar
- 210g milk (or substitute coconut milk for a different flavor)
- 15g unsalted butter (softened, not melted)
- 50g cooked glutinous rice flour (for dusting and preventing sticking)
Note: To make cooked glutinous rice flour, dry fry raw flour in a clean pan over low heat for 3–5 minutes until slightly yellow and no raw smell. Store in an airtight container for use.
Instructions
Step 1 – Make the Blueberry Sauce
Wash and drain the blueberries. If using large berries, cut them in half for easier juicing.
Place blueberries, sugar, and lemon juice into a small saucepan. Cook over low heat, stirring frequently.
As the berries soften, they will release juice. Continue cooking until the sauce thickens and slowly drips from a spatula.
Remove from heat and cool completely before use.
Step 2 – Prepare the Cream Cheese Filling
In a large bowl, beat softened cream cheese until smooth and lump-free.
Add the cooled blueberry sauce and mix until evenly combined into a light purple mixture.
Transfer to a piping bag (no tip needed). Pipe into logs about 2–3 cm thick on plastic wrap, then roll tightly into a log.
Freeze for about 30 minutes, until firm enough to handle.
Step 3 – Make the Mochi Dough
In a large bowl, combine glutinous rice flour, cornstarch, cocoa powder, bamboo charcoal powder, and sugar.
Slowly whisk in the milk until smooth, with no lumps.
Strain the mixture through a fine sieve into a heatproof bowl. Cover with plastic wrap and poke 5–8 small holes.
Steam over medium heat for 25 minutes, until the mixture is set and no liquid remains.
While hot, add softened butter and mix with a spatula until partially combined.
Once cool enough to handle (about 40°C), knead by hand (wear gloves or dust with cooked flour) until smooth, elastic, and no butter streaks remain.
Step 4 – Assemble the Mochi Bites
Dust a clean work surface with cooked glutinous rice flour. Roll out the mochi dough into a rectangle about 0.5 cm thick.
Unwrap the chilled blueberry cream cheese log and place it in the center of the mochi sheet.
Fold the dough over the filling, pinch the seams to seal, and trim excess dough.
Cut into small bite-sized squares. Lightly dust with more cooked flour before serving.
Frequently Asked Questions
Can I use store-bought blueberry jam instead of homemade sauce?
Yes, but the flavor will be sweeter and less fresh. Reduce the sugar in the filling slightly if using jam.
Can I make this without bamboo charcoal powder?
Absolutely. The skin will be dark brown if you just use cocoa powder—still delicious, just less “cool black.”
How long can these mochi bites be stored?
Keep in an airtight container in the fridge for up to 3 days. For best texture, enjoy within 24 hours.
Can I freeze them?
It’s not recommended, as freezing changes the texture of both mochi and cream cheese filling.
My Blueberry Cheesecake Mochi Bites | Stunning & Easy
Ingredients
- Blueberry Sauce base flavor layer
- 200 g fresh blueberries or thawed frozen blueberries, patted dry
- 40 g sugar can reduce to 30g for less sweetness, or replace 10g with honey after cooking
- 4 g lemon juice freshly squeezed; can substitute 3g white vinegar
- Blueberry Cream Cheese Filling core layer
- 300 g cream cheese softened at room temp 2–3 hours
- 60 g homemade blueberry sauce from step one, cooled completely
- Black Cocoa Mochi Skin outer layer
- 150 g glutinous rice flour
- 18 g cornstarch adds elasticity, prevents stickiness
- 6 g dark cocoa powder or 8g regular cocoa if substituting
- 2 g bamboo charcoal powder optional, for deep black color
- 20 g sugar
- 210 g milk or substitute coconut milk for a different flavor
- 15 g unsalted butter softened, not melted
- 50 g cooked glutinous rice flour for dusting and preventing sticking
Instructions
Step 1 – Make the Blueberry Sauce
- Wash and drain the blueberries. If using large berries, cut them in half for easier juicing.
- Place blueberries, sugar, and lemon juice into a small saucepan. Cook over low heat, stirring frequently.
- As the berries soften, they will release juice. Continue cooking until the sauce thickens and slowly drips from a spatula.
- Remove from heat and cool completely before use.
Step 2 – Prepare the Cream Cheese Filling
- In a large bowl, beat softened cream cheese until smooth and lump-free.
- Add the cooled blueberry sauce and mix until evenly combined into a light purple mixture.
- Transfer to a piping bag (no tip needed). Pipe into logs about 2–3 cm thick on plastic wrap, then roll tightly into a log.
- Freeze for about 30 minutes, until firm enough to handle.
Step 3 – Make the Mochi Dough
- In a large bowl, combine glutinous rice flour, cornstarch, cocoa powder, bamboo charcoal powder, and sugar.
- Slowly whisk in the milk until smooth, with no lumps.
- Strain the mixture through a fine sieve into a heatproof bowl. Cover with plastic wrap and poke 5–8 small holes.
- Steam over medium heat for 25 minutes, until the mixture is set and no liquid remains.
- While hot, add softened butter and mix with a spatula until partially combined.
- Once cool enough to handle (about 40°C), knead by hand (wear gloves or dust with cooked flour) until smooth, elastic, and no butter streaks remain.
Step 4 – Assemble the Mochi Bites
- Dust a clean work surface with cooked glutinous rice flour. Roll out the mochi dough into a rectangle about 0.5 cm thick.
- Unwrap the chilled blueberry cream cheese log and place it in the center of the mochi sheet.
- Fold the dough over the filling, pinch the seams to seal, and trim excess dough.
- Cut into small bite-sized squares. Lightly dust with more cooked flour before serving.
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