Mini blueberry cheesecakes recipe

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  • Serves Makes 8
  • 25 mins to prepare and 5 mins to cook, 5 hrs 00 mins to cool
  • 415 calories / serving
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Mini blueberry cheesecakes HERO

Make these easy, no cook cheesecakes the night before and leave in the fridge. If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time. 

Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together. Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould. Press the biscuits into a thin layer with the back of a teaspoon. Chill while making the filling.

Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.

Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.

To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour. Leave to cool, cover and chill until ready to serve.

To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Transfer to serving plates and spoon the blueberries on top.    

Tip: If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again. 

See more Valentine's Day edible gift recipes

cotes de bordeaux 150x150We recommend pairing these sweet mini cheesecakes with Premieres Cotes de Bordeaux

 

 

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  • Ingredients

  • For the biscuit base

  • 75g (3oz) digestive biscuits
  • 10g (1/4oz) butter
  • 10ml (½fl oz) golden syrup
  • For the cheesecake

  • 300g (11oz) full fat cream cheese
  • 65g (21/2oz) caster sugar
  • 1 lemon, grated rind and juice
  • 200ml (7fl oz) double cream
  • For the topping

  • 5ml (½fl oz) cornflour
  • juice of 1/2 lemon
  • 10ml (½fl oz) water
  • 40g (11/2oz) caster sugar
  • 200g (7oz) blueberries
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  • Energy 1715kj 415kcal 21%
  • Fat 34g 49%
  • Saturates 21g 105%
  • Sugars 19g 21%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 26g Protein 2.4g Fibre 0.5g

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