Mini Blueberry Cheesecakes

 

Biscuit Base; Mini Blueberry Cheesecakes

You'll all love them.

Recipe

These creamy NoBake Cheesecakes make the perfect bite-sized dessert.

8 mini cheesecakes

Made with a biscuit crust, cheesecake filling, and a dollop of blueberry jam. Mini Blueberries

-7-8 Biscoff Biscuits (or digestible (bistyts crysbed inodfine crumbs)

-3 tbsp Butter (I used melted vegan butter)

Method:

-Prepare the cake tin with the cake tins.

Combine the melted butter and crushed biscuits in a bowl.

-Mix until combined. It should be the consistency of wet sand.

-Add spoonfuls of the mixture into the cake tin and press down with a spoon.

-Refrigerate for 30 minutes.

No-Bake Cheesecake:

-110g (4oz) Cream cheese, soft at room temperature (use vegan or any cream cheese you like)

-50g (1/3 cup) Powdered Sugar

-1 tsp Vanilla Extract

-120ml (1/2 cup) Cream, whipped to medium peaks + 15g (2 tbsp) Powdered Sugar, mixed into the whipped cream (dairy-free cream or any (full fat cream of your choice)

-30g (3-4 tbsp) Your favourite Blueberry Jam 8

Method:

-In a stand mixer bowl, mix the soft cream cheese and icing sugar

for 3-4 minutes until smooth without lumps.

-Add vanilla extract.

-Scrape down the sides of the bowl.

-Fold the whipped cream (in medium peaks) into the cream cheese mixture.

-Portion the cheesecake mixture onto the prepared base using an ice cream scoop.

-Spread into an even layer.

-Add a few drops of your favourite blueberry jam and mix.

-Cover the pan with cling film and refrigerate or freeze for at least 12 hours. 

Enjoy!