The plan for today’s video was to be for “Tiramisu” but that changed last minute and I settled with something easy, mini but creamy yet cheesy enough to be perfect for a Monday’s blue. First of all this Nairobi’s cold weather got me feeling some type of cranky way and trust me you can’t possibly be foul all day long just because of some uncontrollable situation like the weather. I mean, I decided to embrace it with something sweet enough to bring me back to “OMG! This is so delicious!” type of mood, and these mini blueberry cheese cakes did exactly that. I forgot I was having a foul mood and was now worried of some sugar rush that I am about to have.
Here are a few tips and tricks to have a swift sail while preparing these mini dessert:
- While mixing – if you decide to use an electric hand mixer, use low speed and try not to over mix the mixture. Once everything is mixed in, STOP.
- Get to learn your oven temperature – Cheese cakes don’t need to be baked at high temperatures. If baked at a high temp, they end up cracking at the top.
- Make sure your cream cheese and the eggs are at room temp before mixing everything. Take them out the fridge an hour before using.
- Don’t over bake them. You don’t want the cheese cake to start browning. The right consistency is if once baked they are slightly wiggle at the center.
- Once baked, let them cool completely on the counter top, then place them in the fridge for 4 hours to overnight with the pan.
Prep time: 15 mins Bake time: 20 mins Chill time: 4 hours
Total time: 4 hours 35 mins
Serves: 3 pax
Yields: 6 mini cheese cakes
*For the base*
- 6 small packets of crunchy 3 pcs Pineapple flavored Nuvita biscuits
- 3 Tablespoons of melted salted margarine
*For the cheese cake*
- 180 g of Browns’ cream cheese – at room temp
- 1/4 cup of Lakanto monkfruit classic sweetener
- 1 egg – at room temp
- 1/4 cup of plain thick yogurt
- 1 teaspoon of vanilla essence
- 1 Tablespoon of all-purpose flour
*For the garnish*
- Thawed frozen blueberries
- Blueberry jam
Important tools Used:
- Measuring cups/spoons
- mixing bowls
- rolling pin
- piping bag
- Electric hand mixer
- Ice-scream scoop
- Jumbo muffin tin
- Ice-box (Fridge)
- An oven
- Muffin liners / Cupcake liners
- A spoon
Step 1: Preheat the oven to 160 degrees Celsius.
Step 2: Prep the base – by first crushing the biscuits into fine crumbs. If you have no fancy equipment like “Food processors”, let’s take it old school. Grab a piping bag or a zip lock bag, place all the cookies in it, cover the opening of the piping bag and whack the cookies with a rolling pin until its crumbly. Pour the crushed cookies to a bowl. If you notice some big pieces of the cookies are still visible, use the edge of the rolling pin and crush them further, just as shown in the video. Add your melted margarine and mix everything to resemble “Wet sand”.
Step 3: Prep the muffin baking tin + Assemble the base + chill it – by placing the muffin /cupcake liners to the muffin tin. Equally dividing the crushed cookie -butter mix to each liner. Make sure to press them down using the back of a spoon or a measuring cup. Allow the video to guide you. Place them in the fridge to firm up until ready to be used.
Step 4: Prep the cheese cake filling– by first whipping the cream cheese until its creamy. Place the cream cheese into a jug as shown in the video, with the help of an electric hand mixer, whisk it until creamy. Add in the sugar and whisk again until well incorporated. Add in the egg + vanilla essence and whisk that together. Lastly add in the plain thick yogurt / Or in place of that, use sour cream, whisk them together just until mixed in and STOP.
Step 5: Assemble the cheese cake mixture– but first take the cookie base out of the fridge it should be cold and slightly firm to the touch. With the help of an ice-cream scoop, equally share the cheese cake mix among the six base liners. Make sure to lightly shake the baking tin, this will allow the mixture to level up well.
Step 6: Bake in the preheated oven for EXACTLY 20 mins
Step 7: Cooling completely – on a wire rack or the counter top.
Step 8: Refrigerating for 4 hours or over night – I settled with 4 hours.
Step 9: Final garnish and serve – Take the number of cheese cakes you need from the fridge, peel off the liners gently. Add a teaspoon of blueberry jam and top them off with more of the either frozen of fresh blueberries, and Enjoy.
- The cheese cakes are freeze friendly in an air-tight container for up to 3 months.
- If frozen and need to devour them, first thaw them for 1 hour then add your favorite toppings or have it as it is.
- For simple refrigeration – place them in an air tight container for 3 to 4 days.
The crust is so flavorful with the hint of pineapples with the cheese cake being so fluffy, creamy and not too sweet. This is an easy dessert recipe and a crowd please-er for any occasion.