“The cheesecake” they sound so intimidating. The very thought of making them scares the living day lights of some people. But, nooo…these mini cheese cakes are a dream for anyone who loves these. Easy to make, these cheesecakes do not have to be baked. Now, u know what I’m talking about. Try them, they are not the stiff stand alone kind of cheesecake but the soft, melt in your mouth kind, which need a serving dish to be served.
Ingredients for the base:
Digestive biscuits – 8 nos
Honey – 3-4 tsps
Butter – 1 ½ tbsps
Crush the biscuits into very tiny pieces in a blender and mix with the soft butter and honey. Place small quantities of the mixture into small containers and press firmly and evenly at the base of the serving dish.
Ingredients for the cheese filling:
Cream cheese – 400 gms
Whipping cream – 1 cup
Icing Sugar – 4-5 tbsps
Lemon Juice – 1 no
Add the lemon juice to the icing sugar and cream and beat well. Add the whipped cream to the cream cheese mixture and beat till you get a light filling. Be careful not to over mix the filling as the cheese can curdle.
Spoon the cheese filling into the serving dishes with the base.
Allow it to set. (The cake would not stand by itself as it is a no bake cheese cake and does not have any gelatin).
Ingredients for the Blueberry topping:
Blue berries – 1 cup
Sugar – ½ cup
Corn starch – 1 tbsp
Water – ¼ cup
Heat the water with the sugar and half of the berries, till the berries start popping. Mix the cornstarch with a little water and add it to the berries. The berry mix will start getting thick. Remove from heat and add in the remaining berries. Allow the mixture to cool completely before topping the cheese cake.
Spoon the berry mix onto the cheesecake and serve.