Mini blueberry cheesecakes

    6 hours 35 min

    These individual mini blueberry cheesecakes will feed six at your next special gathering. Best made the day before, giving them a good chance to set perfectly.

    2 people made this

    Serves: 6 

    • 55g unsalted butter, melted
    • 100g digestive biscuits, crushed
    • 400g blueberries
    • 2 tablespoons golden caster sugar
    • 1/2 teaspoon lemon juice
    • 3 leaves gelatine
    • 400g cream cheese
    • 200g thick Greek yoghurt
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons icing sugar

    Prep:15min  ›  Cook:20min  ›  Extra time:6hr setting  ›  Ready in:6hr35min 

    1. Double line six ramekin dishes with cling film, leaving plenty of overhang. Combine the butter and biscuits in a bowl then divide equally between the prepared ramekin dishes and press down with the back of a teaspoon to form a base.
    2. In a saucepan over a medium heat, combine half of blueberries with the caster sugar and lemon juice. Cook and mash over a low heat for 10 to 15 minutes until soft. Purée then press through a sieve into a clean saucepan. Soak the gelatine leaves in cold water for 5 to 6 minutes then drain and squeeze any excess liquid out. Add to the blueberry purée and cook over a low heat for 3 to 5 minutes until melted.
    3. In a mixing bowl whisk the cream cheese together with the yoghurt and vanilla extract until light and fluffy. Add the blueberry purée. Divide equally between the 6 ramekin dishes and smooth the top. Chill in the fridge for 6 hours to achieve a good set.
    4. Gently remove the individual cheesecakes from the ramekins using the cling film to help you. Place on individual serving plates. Top with remaining blueberries.

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