Ingredients
1 cup frozen blueberries
1 cup caster sugar
(220g)
1/2 lemon
juiced
2 x 250g pkt cream cheese
1 tsp vanilla bean paste
1 tbsp gelatine
1¼ cups cream
whipped
180g ginger nut biscuits
Equipment
- 1 small saucepan
- 1 mixing bowl
- 1 whisk
- 1 small jars or glasses
- 1 resealable bag
- 1 rolling pin
- 1 piping bag
Instructions
- Place blueberries in a small saucepan with 1/3 cup caster sugar and lemon juice and cook over gentle heat for 3 minutes or until sugar has dissolved and berries are syrupy. Set aside to cool.
- Beat together remaining sugar with cream cheese and vanilla. Place gelatine and 2 tablespoons of boiling water in a small bowl and whisk to dissolve the gelatine. Add to the cream cheese mixture and beat well. Fold through whipped cream.
- Spoon blueberry mixture into the base of 6 small jars or glasses. Top with cream cheese mixture. Cover jars with plastic wrap and refrigerate for at least two hours.
- Just prior to serving, remove cheesecakes from the fridge. Place biscuits in a resealable bag and bash with a rolling pin to break up. Sprinkle generously on the top of each cheesecake and serve.
Notes
Tip
For a really professional presentation, try piping the cream cheese mixture into the jars with a piping bag and large nozzle.
Variation
Frozen blueberries are absolutely fine in this recipe but you could use fresh if in season.
Storage
Cover jars with plastic wrap and refrigerate for at least two hours before serving.
