Mini blueberry cheesecake

blueberry cheesecake

Satisfy your sweet tooth with this simple dessert loaded with the goodness of blueberries. It is easy to make but looks no less than a gourmet dish.

200 gm dried blueberries
1 cup water
1/4 cup sugar
2 lemon's zest
8-10 biscuits
3 tbsp melted butter
3/4 cup  heavy cream (cold)
1/2 cup icing sugar
1 tbsp vanilla:
225 gm  cream cheese (at room temperature)

Start by making the blueberry compote
In a pan, add dried blueberries, water, sugar and zest of one lemon
Mix well and bring it to a boil
Simmer for 15-20 minutes till the coyote thickens up and the blueberries are soft
Set aside to cool
Add biscuits to a food processor and pulse till the biscuits resemble bread crumbs
Add butter and pulse a few more times
Remove the biscuit crumbs and set aside
To make the cheesecake batter, add heavy cream to a bowl
Whip the cream till soft peaks form
Add lemon zest, icing sugar and vanilla and whip again till everything is combined
Add cream cheese, and whip till the batter is smooth and creamy
Chill the cream cheese batter for up to two hours
To assemble the mini cheesecakes, start by filling a piping bag with the cream cheesecake batter
In a glass or jar, add two tablespoons biscuit crumbs
Pipe in the cheesecake batter, and add a tablespoon or two of the blueberry compote
Top with more cheesecake batter and blueberry compote till the glass is full
Repeat this process for the other glasses as well
Serve immediately or refrigerate till ready to serve.

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