Blueberry Cheesecake Bites

Okay, so they aren’t stunners in terms of baking aesthetics but trust me, they looked better in person. And would look better if the paper liners actually fit into the tins. Anyway!
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These are really cute actually, perhaps because they are so small, and cheesecakes usually come in very generous portions. One mouthful is all that is needed for these babies!
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Anyway I’ll stop rambling and posting photos to try and convince you. You have yourself a lovely week 🙂

Blueberry Cheesecake Bites
Crust:
100g biscuit crumbs, finely crushed
30g butter, melted
Filling:
1 egg,
¼ cup blueberries, defrosted if frozen
2 Tbsp cream
2 Tbsp yogurt
3 Tbsp cream cheese
2 Tbsp sugar

Preheat the oven to 200 degrees Celsius. Line 24 mini cupcake tins with paper liners.
Mix the crumbs and butter together until combined and divide evenly between the tins. Press down firmly and bake for 10 minutes until golden. Remove and set aside.
Meanwhile, make the filling. Crush the blueberries well. Mix with the rest of the filling ingredients. Spoon evenly into the tins.
Turn the oven down to 150 degrees Celsius. Bake the cheesecake bites for 20 minutes, until they do not wobble much when lightly tapped.
Remove from the oven, cool and then chill. To serve, simply remove the cheesecakes from the tin and remove the wrapper if desired.
Makes 24 cheesecake bites, keep chilled.

Oh, by the way I used lemon fla

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