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Mini Blueberry Cheesecake #blueberrycheesecake #cheesecake #desserts Recipe is in description👇

Byamazingfoodstv


Mini Blueberry Cheesecake 🫐
These creamy no bake Cheesecakes make the perfect bite sized dessert. Made with biscoff crust, cheesecake filling and a swirl of blueberry jam.
No warming up your kitchen since there’s no cooking or baking involved at all. Recipe👇

Yield: 12 mini cheesecakes
Biscuit Base:
•7-8 Biscoff Biscuits ( or digestive biscuits crushed into small crumbs)
•3 tablespoons Butter ( I have used vegan butter, melted)

Method:
-Prepare a cupcake pan with cupcake liners.
-Combine melted butter & crushed biscuits in a bowl.
-Mix until combined. It should have consistency of wet sand.
-Add spoonfuls of the mixture into cupcake liner and Press with a spoon.
-Refrigerate for 30 minutes.

No-Bake Cheesecake:
•110g (4 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice)
•50g (1/3 cup) Powdered Sugar
•1tsp Vanilla Extract
•120ml (1/2 cup) Whipped cream, whipped to medium peaks + 15g (2 tablespoons) Powdered sugar, mixed into whipped cream ( use dairyfree cream or any full fat whipping cream of your choice)
•30g (3-4 tablespoons) Your favorite Blueberry Jam 🫐

Method:
-In a bowl of a stand mixer mix soft cream cheese & powdered sugar until smooth without any lumps for 3-4 minutes.
-Add vanilla extract.
-Scrape down the sides of the bowl.
-Fold whipped cream (at medium peaks)into the cream cheese mixture.
-Use an ice cream scoop to portion cheesecake mixture into the prepared base.
-Spread in an even layer.
-Add a few drops of your favorite blueberry jam and swirl.
-Wrap the pan with plastic wrap and refrigerate for at least 12 hours.Enjoy!

#blueberries #blueberrycheesecake #cheesecakes

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9 Comments

  1. Mini Blueberry Cheesecake 🫐
    These creamy no bake Cheesecakes make the perfect bite sized dessert. Made with biscoff crust, cheesecake filling and a swirl of blueberry jam. No warming up your kitchen since there's no cooking or baking involved at all. Recipe👇

    Yield: 12 mini cheesecakes
    Biscuit Base:
    •7-8 Biscoff Biscuits ( or digestive biscuits crushed into small crumbs)
    •3 tablespoons Butter ( I have used vegan butter, melted)

    Method:
    -Prepare a cupcake pan with cupcake liners.
    -Combine melted butter & crushed biscuits in a bowl.
    -Mix until combined. It should have consistency of wet sand.
    -Add spoonfuls of the mixture into cupcake liner and Press with a spoon.
    -Refrigerate for 30 minutes.

    No-Bake Cheesecake:
    •110g (4 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice)
    •50g (1/3 cup) Powdered Sugar
    •1tsp Vanilla Extract
    •120ml (1/2 cup) Whipped cream, whipped to medium peaks + 15g (2 tablespoons) Powdered sugar, mixed into whipped cream ( use dairyfree cream or any full fat whipping cream of your choice)
    •30g (3-4 tablespoons) Your favorite Blueberry Jam 🫐

    Method:
    -In a bowl of a stand mixer mix soft cream cheese & powdered sugar until smooth without any lumps for 3-4 minutes.
    -Add vanilla extract.
    -Scrape down the sides of the bowl.
    -Fold whipped cream (at medium peaks)into the cream cheese mixture.
    -Use an ice cream scoop to portion cheesecake mixture into the prepared base.
    -Spread in an even layer.
    -Add a few drops of your favorite blueberry jam and swirl.
    -Wrap the pan with plastic wrap and refrigerate for at least 12 hours.Enjoy!

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