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Recipe

White chocolate and blueberry cheesecakes

Beautifully rich and creamy, these mini white chocolate and blueberry cheesecakes require no baking, and can be enjoyed cool straight from the fridge, dusted with a little coconut.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • Makes 8 Item
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Ingredients

White chocolate and blueberry cheesecakes
  • 200 gram buttersnap biscuits, broken
  • 100 gram butter, melted
  • desiccated coconut, to serve
Filling
  • 1 1/2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 250 gram packet cream cheese, chopped, at room temperature
  • 1/4 cup caster sugar
  • 1 cup cream
  • 150 gram white chocolate, grated
  • 2 punnet blueberries

Method

White chocolate and blueberry cheesecakes
  • 1
    Lightly grease 8 holes of a muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base and extending 2cm above rim.
  • 2
    Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.
  • 3
    Divide mixture between muffin holes. Press firmly into bases. Chill 15 minutes.
  • 4
    Meanwhile, in a small jug, whisk gelatine briskly into water with a fork, until dissolved. Cool slightly. In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat cream, gelatine mixture and chocolate in until combined. Mix in 1 punnet of the blueberries, until lightly crushed.
  • 5
    Pour mixture evenly over bases. Chill 3 hours, or overnight. Remove cheesecakes from pan by pulling on paper strips. Serve sprinkled with coconut and remaining berries.

Notes

This can also be made in a 22cm springform pan. You could use raspberries instead of blueberries.

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