Blueberry Mini Cheese Cakes !
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Blueberry mini cheese cakes, a crumbly crust layered with silky, creamy and decadant honey blueberry filling is a perfect make ahead dessert for any gathering. Its lavish soothing lavender color definetely leaves one awe stuck.
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Ingredients
- : 100 gm : frozen/fresh Blue berry
- 3 tbsp Sugar
- 1/4 cup : Honey
- 150 gm : Mascarpone cheese
- 50 gm. : Cream cheese
- 20 ml : water
- 1 tsp : Agar agar
- For the crust : 8 nos : Graham crackers
- 2 tbsp : honey
- 2 tbsp : Melted butter
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Instructions
- For the crust : Crush the graham crackers to a coarse powder. To it add the honey and melted butter. Mix well.
- Line a mini muffin/cupcake pan with liners. Spoon a tablespoon or two of graham crackers mix into each pocket and press it evenly. Repeat and prepare all the crusts.
- Set the pan in refrigerator for half hour.
- Meanwhile prepare the filling. In a sauce pan take blueberries , add sugar and honey to it.
- Stir and cook on medium heat until Berries turn mushy and saucy.
- Cool the berry sauce and strain.Discard the pulp.
- Take water in a small bowl add agar agar and microwave on high for 20 seconds until melted and clear liquid is formed.
- Stir this agar agar mix to the berry sauce and whisk well until blend.
- To another bowl add cream cheese, mascarpone and whisk well without any lumps.
- Slowly add the blueberry sauce to the cheese mixture and incorporate all of it.
- Pour this cream filling over the set crust.
- Place it back in the refrigerator and chill for 2 to 3 hours until completely set.
- Remove the liners and serve chilled with a drizzle of berry sauce.
- Decadent and sinful creamy dessert ready to gobble !
Notes
- Chill until completely set.
- Sweetness is mild and can added more according to taste.
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