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Leanne Tauro

Mini Blueberry Cheesecake

This no bake blueberry cheesecake is creamy and decadent and very easy to make. the cheesecake starts with a buttery biscuit crust, creamy cheesecake center and topped with homemade blueberry sauce.

Ingredients:

- 400 g Philadelphia Cream Cheese ( 14 ounces )

- 200 g Heavy Cream ( 7 ounces )

- 100 g Sugar ( 1/2 cup)

- 1 tsp Vanilla


For the cheesecake crust:

- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)

- 30 g Melted Butter ( 2 1/2 tbsp)



Directions:

  1. Line a 12-count muffin pan with liners.

  2. Make the crust: Combine all of the crust ingredients in a medium bowl. Mixture will be sandy. Firmly press a heaping Tablespoon of crust mixture into each liner.

  3. Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 1 minute. Add thick cream and vanilla extract then beat until fully combined. Divide the batter between all the liners. It’s about 1 Tablespoon per cheesecake.

  4. Freeze for 15 minutes.

  5. Once chilled, add blueberry sauce and serve. Cover and store leftover cheesecakes in the refrigerator for up to 5 days.



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