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Mini No-Bake Blueberry Cheesecakes
2022-07-20
https://www.metro.ca/userfiles/image/recipes/mini-gateau-fromage-bleuets-11966.jpg
PT20M
PT00M
PT2H45M
Line a regular-sized muffin pan (12 muffins) with paper liners.Prepare the crust. Combine ground graham crackers with butter/coconut oil and mix well. Divide the mixture into the bottom of the lined muffin tin. Press with your fingers to create a crust. Place in the freezer for 15 minutes.**Prepare the filling. Using a hand mixer or a stand mixer, whip the heavy cream into stiff peaks for about 3 minutes. Set aside. In another bowl, add the cream cheese, white sugar, vanilla extract and a pinch of salt. Mix with a hand mixer or a stand mixer until you get a creamy texture. Gently fold the whipped cream and the wild blueberry jam. Divide the cheesecake mixture onto each crust. Use the back of a spoon to smooth the tops so that they are flat. Place in the fridge for 2 hours, or until ready to serve. Cover with aluminum foil if you plan on serving them for more than 2 hours.Remove the cheesecakes from the fridge 30 minutes before serving.***Prepare the frosting. Combine powdered sugar with 2-3 tbsp of water. Add more water if needed. Spread on top of each cheesecake and garnish with fresh blueberries.NOTES
*Room temperature: Remove cream cheese blocks from the fridge for about 2 hours before making the recipe.
**If you plan on keeping the cheesecakes for more than one day or to get a less crumbly crust, we suggest you bake the crust. Bake at 325F for 5 minutes. Allow to cool down for 10 minutes before adding the cream cheese filling.
*** The cheesecakes will soften at room temperature if you leave them for more than 45 minutes. Make sure you keep them in the fridge or the freezer.Source : Dash of Honey
12
4
2
5
4
1 1/4 cup (150 g) ground Graham cracker crumbs
5 tablespoons (75 mL) melted unsalted butter or coconut oil
1/2 cup (125 mL) heavy whipping cream (35 %)
2 x 250 g blocks of Selection Classic Cream Cheese Brick at room temperature*
1/3 cup (67 g) white sugar
1 tablespoon vanilla extract
pinch of salt
1/3 cup (80 mL) Première Moisson Wild Blueberry Jam
1 cup (120 g) powdered sugar
fresh blueberries
Mini No-Bake Blueberry Cheesecakes
12
Desserts
0:20
Preparation
0:00
COOKING
2:45
TOTAL TIME
Ingredients
-
1 1/4 cup
(150 g)ground Graham cracker crumbs
-
5 tablespoons
(75 mL)melted unsalted butter or coconut oil
-
1/2 cup
(125 mL)heavy whipping cream (35 %)
-
2 x 250 g blocks of Selection Classic Cream Cheese Brick at room temperature*
-
1/3 cup
(67 g)white sugar
-
1 tablespoon
vanilla extract
-
pinch of salt
-
1/3 cup
(80 mL)Première Moisson Wild Blueberry Jam
-
1 cup
(120 g)powdered sugar
-
fresh blueberries
Preparation
Line a regular-sized muffin pan (12 muffins) with paper liners.
Prepare the crust. Combine ground graham crackers with butter/coconut oil and mix well. Divide the mixture into the bottom of the lined muffin tin. Press with your fingers to create a crust. Place in the freezer for 15 minutes.**
Prepare the filling. Using a hand mixer or a stand mixer, whip the heavy cream into stiff peaks for about 3 minutes. Set aside. In another bowl, add the cream cheese, white sugar, vanilla extract and a pinch of salt. Mix with a hand mixer or a stand mixer until you get a creamy texture. Gently fold the whipped cream and the wild blueberry jam. Divide the cheesecake mixture onto each crust. Use the back of a spoon to smooth the tops so that they are flat. Place in the fridge for 2 hours, or until ready to serve. Cover with aluminum foil if you plan on serving them for more than 2 hours.
Remove the cheesecakes from the fridge 30 minutes before serving.***
Prepare the frosting. Combine powdered sugar with 2-3 tbsp of water. Add more water if needed. Spread on top of each cheesecake and garnish with fresh blueberries.
NOTES *Room temperature: Remove cream cheese blocks from the fridge for about 2 hours before making the recipe. **If you plan on keeping the cheesecakes for more than one day or to get a less crumbly crust, we suggest you bake the crust. Bake at 325F for 5 minutes. Allow to cool down for 10 minutes before adding the cream cheese filling. *** The cheesecakes will soften at room temperature if you leave them for more than 45 minutes. Make sure you keep them in the fridge or the freezer.
Source : Dash of Honey
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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