Cheesecakes are the latest fad around here. Everyone’s talking about them, everyone’s ordering them on coffee dates, everyone’s looking up recipes to try them at home but it is definitely not everyone’s cup of tea to go out there, bake a great cheesecake and get it right every time. And this is where these no-bake versions will seem almost Godsent so that you can actually have your cake and eat it, right away. These no-fuss mini cheesecakes, from Tastes Lovely, have the usual buttery crumb crust paired alongside a light, creamy filling and topped with a good measure of homemade blueberry sauce. Assembled in small Mason jars, they can be made days ahead so that you can open your fridge and reach for one whenever you need to have cheesecake without even having to turn the oven on.

MINI BLUEBERRY CHEESECAKES

Ingredients:

For the Blueberry Sauce

650g fresh blueberries

1/4 cup cold water

3 tablespoons sugar

1 teaspoon corn starch

1 tablespoon lemon juice

For the Crumb Crust

2 cups graham cracker crumbs

1 tablespoon white granulated sugar

1/2 cup butter, melted

For the Cheesecake Filling

1 1/2 cups heavy cream, cold

450g cream cheese, room temperature

1 1/2 cup plain Greek yogurt

1 cup confectioner’s sugar

Method:

  • For the blueberry sauce, heat a saucepan over medium heat. Reserve 1/2 cup blueberries for garnish.
  • Add remaining blueberries, water, sugar and cornstarch to the saucepan. Mash with a potato masher.

  • Cook for about 4 minutes until the sauce has slightly thickened. Remove from heat to allow it to cool.
  • Stir in lemon juice and set aside. Once it is room temperature, cover and keep in fridge until required.

  • In a medium size mixing bowl, combine the graham cracker crumbs and sugar and stir it to combine.
  • Slowly drizzle in the melted butter with 1 hand, and stir to combine with a fork using the other hand.

  • When well mixed, it will look like wet sand. Spoon 2 1/2 tablespoons of crumb mixture into each jar.
  • Press the crumbs in an even layer at the bottom of the jar using medium pressure and set them aside.

  • For the filling, beat the cold heavy cream on high speed until stiff peaks form for about 3 to 5 minutes.
  • In a stand mixer with a paddle attachment, beat the cream cheese, Greek yogurt and powdered sugar.

  • Start at low speed, slowly increase to high as sugar gets incorporated. Beat for 2 minutes until creamy.
  • Add in half of the whipped cream to cream cheese mixture. Then add other half of the whipped cream.

  • Gently fold in so that it stays somewhat light and airy else it will be too thick once it cools in the fridge.
  • To assemble, spoon about 1/3 cup of the cheesecake on top of graham cracker crust in the mason jars.

  • Spoon about 2 tablespoons of the blueberry mixture on top of the cheesecake. Cover jars with the lids.
  • Refrigerate for at least one hour so that they firm up. Top cheesecake with fresh blueberries and serve.

Mini Blueberry Cheesecakes

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