Mini Blueberry Cheesecake Tartlets Recipe. Easy homemade oven bake with a biscuit base and a creamy cream cheese filling with blueberries on.
Mini Blueberry Cheesecake Tartlets
Easy homemade Mini Blueberry Cheesecake Tartlets recipe idea to create. Oven baked with my favorite easy biscuit and butter base. Creamy cream cheese and sour cream filling topped with delicious blueberries for a small tart for tea. A delicious dessert or fine dining dessert to serve with special meals.
Is there any cheese in Cheesecake?
A cheesecake is a sweet dessert consisting of one or more layers. The thickest layer or main layer is a mixture of soft cheese such as cottage cheese or cream cheese or ricotta mixed with egg and sugar and sometimes cream.
Which is better baked or no bake cheesecake?
The key difference between baked and no-bake cheesecakes is the former’s superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.
Is cheesecake a tart or a cake?
It technically is a tart. As it has a bottom crust and is thicker than a pie crust.
What is the difference between a tart and a tartlet?
A tart is a freestanding shallow open-faced pastry, often baked in a tart pan with a removable bottom, with fluted or straight sides. Smaller tarts are occasionally referred to as tartlets, which fit very adorably in the palm of your hand.
Why does cheesecake need eggs?
Eggs give cheesecakes and custard that extra rich smooth texture. But to much egg in the recipe will give a baked cheesecake a concaved Centre.
Ingredients
All the ingredients and amounts needed are in the recipe attached.
- crushed biscuits
- butter melted
- blueberries
- cream cheese
- sour cream
- vanilla
and more in the recipe.
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Have plenty blueberries or its blueberry time, then use them in cheesecakes or muffins.
How To
Firstly you would crush the biscuits and mix them with the melted butter and bake. Then in a blender mix the cream cheese and sour cream with other ingredients needed. See the recipe attached for all the ingredients. Bake in the oven and top with blueberries and sprigs of mint leaves and serve for a dessert.
This mixture makes at least 12 cheesecake tartlets that make an amazing treat, or tea or coffee snack.
Beautiful big blueberries and sprigs of mint for decoration. Just serve and enjoy.
Cheesecake is my favorite and love the touch of blueberries. Also use whatever you have in the fridge, you don’t need to go out and buy berries.
Some raspberries or strawberries would be a great choice as well.
Recommendations.
(click on the highlighted heading for the recipe)
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Looking for ideas to serve your mini cheesecake tartlets on then I would recommend these Porcelain Serving Platter Rectangular Plate They make a better serving dish for a gourmet fine dining dessert.
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A few purchase online links of Fine Dining Dessert Serving Dishes to choose from. Fine dining desserts must be presented well.
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PrintMini Blueberry Cheesecake Tartlets
Mini Blueberry Cheesecake Tartlets Recipe. Easy homemade oven bake with a biscuit base and a creamy cream cheese filling with blueberries on.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 12 1x
- Category: Desserts
- Method: Oven Baking
Ingredients
For the Biscuit Crust.
- 3/4 cup of crushed biscuits (tennis biscuits or graham crackers)
- 3 Tbsp. of unsalted butter (melted)
- 2 Tbsp. of sugar (white castor or granulated)
For the Filling
- 12 oz of Cream Cheese (at room temperature)
- 1/4 cup (60 g) of sour cream
- 1/2 cup (100 g) granulated sugar (fine)
- 3 Tbsp (45 ml) of lemon juice (or lime)
- 1 tsp of vanilla essence
- 1 large egg room temperature
- 1 cup of blueberries
- sprigs of mint.
Instructions
Crust.
- Preheat the oven to 325Deg.F (160 Deg. C)
- Spray each pan or muffin pan of a count of 12 for mini cheesecakes well with nonstick or grease with butter and set aside. (ps. if using muffin pans then line them with grease proof paper for easy removal)
- Add the tennis biscuits/ graham cracker to a blender or smash them by hand, process them until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter sugar and mix until all is blended.
- Place the biscuit mixture into the mini cheesecake pans and press firmly making they are evenly layered.
- Bake at 325 Deg.F (160 Deg.C) for 5 minutes. Then remove from the oven and allow to cool on a cooling rack.
- Leave to oven at this temperature for the baking of the whole tart.
Cheesecake Filling.
- With your mixer beat the cream cheese until smooth, add the sour cream and granulated sugar and mix until sugar has been dissolved.
- Add the lemon or lime juice and vanilla essence and mix until fully combined and fluffy.
- Lastly add the egg and mix on a low speed until all is mixed in.
- Evenly fill the cheesecake mixture filling between the 12 pans or muffin pans. Then return to the oven.
- Bake at 325 Deg.F (160 Deg.C) for 15 to 18 minutes or until tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour.
- Cover with plastic sealing wrap and place in a fridge for to chill for at least 3 – 4 hours or even better leave overnight.
- Once the cheesecakes are chilled remove from the various pans.
- Garnish with blueberries and a sprig of mint.
- Serve and enjoy.
Notes
The baked cheesecakes need to be chilled for at least 4 hours or overnight before serving.
These cheesecakes may be stored in a sealed container in the fridge for at least 3 – 4 days.
They also freeze very well, for 4 months and need to be thawed overnight.
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