Cheesecake is one of my all time favourite desserts. Notice, I said one of.....
I hardly ever have the chance to bake cheesecake because nobody in my house likes it! Nada, zip, nothing. I find this completely distressing and hard to take in to be honest. So almost always when friends come over, I find myself making some kind of cheesecake. This time around it came in the form of these mini blueberry cheesecakes with fresh blueberry compote. Delicious! Go on, try them.
Since discovering recently the availability to buy blueberries all time, I pretty much always have them. So there is no surprise that I have used them in cheesecake. Get a cheesecake and throw in some blueberries and you know you got something good going on.
I don't like to add to much sugar to the compote as I find the berries pretty sweet all on their own. Feel free to add more sugar if you find the compote too tart for your liking.
Mini Blueberry Compote Cheesecakes
Makes 12 / Prep time: 25 minutes / Cook time: 30 minutes
For the cheesecake:
1 - 8oz/200 gram pk of cream cheese
1 Cup/100 grams of digestive biscuits, crumbled
4-5 tablespoon butter, melted
1 Teaspoon vanilla
1/3 Cup/65 grams sugar
For the blueberry compote:
1 1/2 Cups/225 Grams fresh blueberries
2 Tablespoons sugar
Juice of 1/2 lemon
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
Remove after about an hour and remove the paper liners.
In a small saucepan set over medium heat, add the blueberries, sugar and lemon juice. Cook, stirring occasionally, for 8-10 minutes. Remove from heat and leave to cool.
Spoon the blueberry compote over the cheesecakes just before serving.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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