Blueberry cheesecakes in mini glasses

Photo: Anna Thors, styling ElinK

Blueberry cheesecakes in mini glasses

This is one of the first recipes I created for my book, BRUNCH. En smakrik historia. (In English: BRUNCH. A tasty story.) I was preparing a brunch buffet and wanted to add a small and not too sweet dessert, and so these blueberry cheesecakes are perfect. Enjoy them for breakfast, brunch, as a quick and wonderful dessert - or why not put a lid on and go for a picknick?

Ingredients for 4-6 servings, depending on the size of the glass

10 digestive biscuits

25 g butter, at room temperature

300 g cream cheese

100 ml cream

0,5 dl powder sugar

300 g blueberries, fresh or frozen

0,5 dl sugar

1 krm vanilla powder

Preparation:

1. Place blueberries, sugar and vanilla in a skillet and stir over low heat for 3-4 minutes. Remove from heat to cool. 

2. Mix the biscuits in a food processor together with the butter. Press the crumbs firmly onto the bottom of the glasses. Put in a fridge to cool while preparing the filling. 

3. Beat cream cheese, cream and powder sugar in a large bowl until well blended. Pour the filling on top of the crust. 

4. Carefully spread the blueberries on top of the filling for beautiful layers. 

5. Add some fresh blueberries just before serving.

Photo: Anna Thors, styling ElinK