Mini No bake Cheesecakes
These mini, no bake cheesecakes with blueberry sauce are a real crowd pleaser. They are super easy to make and great for picnics, dinner parties or if asked to 'bring dessert'. They look very impressive and putting them in individual mason jars makes them easy to transport whilst also being a good portion size.
This recipes makes around 12 half mason jars.
- 00g of blueberries, frozen or fresh.
- 1/4 cup water
- 3 tablespoons of caster sugar
- 2 teaspoons of cornflour
- Juice from half a lemon
- 1 box of original digestive biscuits (minus 1 that my daughter ate).
- 1 tablespoon of caster sugar
- 1/2 cup melted butter
- 1 1/2 cups of thickened cream
- 2 blocks of philadelphia cream cheese. Room temperature.
- 1 1/2 cups of plain greek yoghurt
- 1 cup of icing sugar
- Blueberry sauce.
Heat a small saucepan over a medium-high heat. Add berries, water, sugar and cornflour to the pan and combine. Using a potato masher, break up most of the berries. Cook for about 4 minutes or until sauce has slightly thickened. Remove from heat and add the lemon juice. Set aside and once room termperature you can transfer to a container and keep in your fridge. You can keep the blueberry sauce in your fridge for up to 5 days.
Put the buiscuits into a zip lock bag, (I usually do about 6 at a time) and crush them using a rolling pin or wine bottle (whatever you have on hand).
In a medium mixing bowl combine the buiscuit crumbs and sugar then slowly add the melted butter, mixing with a fork. When combined the mixture will look like wet sand.
Spoon a few table spoons into your mason jars and press down with a spoon to create an even layer.
- Cheesecake filling
Whisk the thickened cream on high speed until stiff peaks are formed.
Using a paddle beater, beat the room temperature cream cheese, greek yoghurt and icing sugar until well combined. Beat until creamy. Then add in half of the whipped cream and gently fold it in. Then add the other half and continue to gently fold. You want the mixture to stay light and airy.
Spoon cheesecake filling into the jars, on top of the biscuit crust, until 3/4 full. Using a damp paper towel. Run the paper towel around the inside of the jars at the top to make sure it is clean. Once the blueberry sauce is cooled to room temperature, or has been in the fridge, add a few table spoons to create the final layer of the cheesecake.
Cover with lids and refrigerate for at least an hour to set.
These can be kept in the fridge for up to a week.