Wow did these almost unassuming and petite little beauties pack a punch, and look quite pretty too! Better than I had expected anyway.
They were a bit of an experiment but they worked very well indeed. Not hard at all and the perfect size for a wee bit or two or three, depending on your mood….
I used some leftover lemon cookies (I posted the recipe a while back) and just had a play in the kitchen, and lime marries beautifully to make the creamy filling just that much more delicious. The zest in the base only adds to it. I was on a roll after these (you know the feeling, successfully kitchen meddling!) and made some Blueberry Cheesecake Bites too, but I had run out of little fluted pans. You could easily use plain mini cupcake pans if you wanted 🙂
Mini Blueberry and Lime Cheesecakes
100g biscuit crumbs, finely crushed
30g butter, melted
Zest of one lime
200g cream cheese
Zest of one lime and juice of two
3 Tbsp sugar
2 Tbsp cream
¼ cup blueberries, defrosted if frozen
Preheat the oven to 200 degrees Celsius. Place 24 mini tart tins on a larger tray if necessary. Mix the crust ingredients together, distribute evenly amongst the tins and press down firmly. Bake 10 minutes until golden.
Meanwhile, mix the cream cheese, egg, zest+juice, sugar and cream together until combined. In another bowl, crush or puree the blueberries.
Lower the oven temperature to 150 degrees Celsius.
When the bases are cooked, spoon the filling evenly into the tins. Dot some blueberry puree on top and swirl with a tooth pick or skewer to give a rippled effect. Bake for 15 minutes, until they do not wobble when lightly tapped. Remove from the oven, cool and then chill. Unmould them when ready to serve.
Makes 24 mini cheesecakes. Keep chilled.