Cheesecakes are a delicious and easy dessert all year round. Fresh and quick to make, they can be filled or topped with a huge range of ingredients. Cheesecake is always a crowd pleaser and perfect for a dinner party, but what about a party where the guests stand, move and interact?
The perfect answer is mini cheesecakes and you don’t need any special equipment to make them, just muffin cases and a muffin pan. Easy to pick up and eat in a few bites, yet sophisticated and pretty.
Blueberry and vanilla is a classic combination, however other ingredients can easy be switched in, try raspberries and dark chocolate chips or a few tbsp of salted caramel.
These cheesecakes can be served in or out of there wrappers and made up to 2 days in advance when stored in an airtight container in the fridge.
8 digestive biscuits
45g salted butter (melted)
300g cream cheese
2 tbsp plain flour
100g caster sugar
1 egg yolk
2tbsp sour cream
Seeds of one vanilla pod
75g blueberries (plus extra for topping)
Method: Mini Blueberry Vanilla Cheesecakes
Pre heat the oven to 180C
Line a 6 hole muffin tin with muffin cases
Crush the biscuits in a food processor (or with a rolling pin in a plastic bag)
Pour the melted butter into the biscuits and stir until fully mixed
Divide the biscuit crumbs between the muffin cases and press down firmly. Set to one side.
In a large bowl, beat the cream cheese until smooth
Add the flour, sugar, eggs, vanilla and sour cream and stir until light and fluffy Stir in the blueberries.
Split the mixture between the muffin cases
Bake for 20-25 minutes until the cheesecakes are firm to touch with a slight wobble still
Serve topped with crushed biscuits and blueberries