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For the compote:

  • Dried Blueberries: 200 gms
  • Water: 1 cup
  • Sugar: 1/4 cup
  • Zest of 1 Lemon 

For the biscuit layer:

  • Biscuits: 8-10
  • Melted Butter: 3 tbsp

For the cheesecake batter:

  • Heavy Cream: 3/4 cup (cold)
  • Zest of 1 lemon
  • Icing Sugar: 1/2 cup
  • Vanilla: 1 tbsp
  • Cream Cheese: 225 gms (at room temperature)


  • Start by making the blueberry compote. In a pan, add dried blueberries, water, sugar and zest of one lemon.
  • Mix well and bring it to a boil. Simmer for 15 – 20 minutes till the coyote thickens up and the blueberries are soft. Set aside to cool.
  • Add biscuits to a food processor and pulse till the biscuits resemble bread crumbs. Add butter and pulse a few more times. Remove the biscuit crumbs and set aside.
  • To make the cheesecake batter, add heavy cream to a bowl. Whip the cream till soft peaks form. Add lemon zest, icing sugar and vanilla and whip again till everything is combined. Add cream cheese, and whip till the batter is smooth and creamy.
  • Chill the cream cheese batter for up to two hours.
  • To assemble the mini cheesecakes, start by filling a piping bag with the cream cheesecake batter.
  • In a glass or jar, add two tablespoons biscuit crumbs. Pipe in the cheesecake batter, and add a tablespoon or two of the blueberry compote. Top with more cheesecake batter and blueberry compote till the glass is full. Repeat this process for the other glasses as well. Serve immediately or refrigerate till ready to serve.

 BY: Del Monte


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