Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, blueberry cheesecake cups. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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blueberry cheesecake cups is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. blueberry cheesecake cups is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have blueberry cheesecake cups using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make blueberry cheesecake cups:
- Take 8 oz cream cheese
- Take 1/4 cup sugar
- Prepare 3 tbsp milk
- Prepare 1 tbsp knox gelatin
- Get 1 cup whipping cream
- Prepare 1 cup blueberry preserve (or anything u want)
Blueberry-Topped No-Bake Lemon Cheesecake Cups are the perfect little treat for the summer season! These delicious little bites are easy to make, yet a very impressive dessert for all occasions. You can use pre-made puff pastry shells, or make your own. These eggless blueberry cheesecake cups are baked in a muffin tray, lined with cupcake liners.
Instructions to make blueberry cheesecake cups:
- beat cream cheese and sugar until light and fluffy.
- in a saucepan (small) melt the gelatin with the milk, when the milk mixture i thoroughly melted pour it immediately in the cream cheese mixture while still hot. and beat it by hand until nicely incorporated.
- whip the whipping cream till stiff, blend it to the cream cheese mixture. then transfer the cream cheese mixture into ur preferred moulds… then put the blueberry presserve on top of the cheesecake mixture or simply blend the blueberry in the mixture just like ur marbleizing a cake…..
- enjoy!!!
There's not much difference in baking a cheesecake in a springform tin vs baking it in a muffin pan. You just have to spoon the crust in the cupcake liners, refrigerate it for a few minutes while you make the cheesecake filling, pour the filling on. Studded with fresh blueberries and lemon zest, these delicious Blueberry Cheesecake Cups make the perfect recipe to serve as part of your next brunch brunch menu or to enjoy as a snack. Gently stir in blueberries; pour over crusts. Stir cornstarch and cold water together in a small bowl until dissolved.
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