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Photo of Mini citrus blueberry cheesecakes by WW

Mini citrus blueberry cheesecakes

4
4
4
SmartPoints® value per serving
Total Time
3 hr 20 min
Prep
20 min
Serves
10
Difficulty
Easy

Ingredients

WW Custard Mini Biscuits

10 biscuit(s), (10 x 8g)

Gelatine

1 tsp

Light cream cheese

1 cup(s), (250g)

Low-fat ricotta cheese

⅓ cup(s), (80g)

Vanilla essence

3 tsp

Fresh lemon rind

2 tsp

Fresh blueberries

½ cup(s), (80g) plus extra to serve

Instructions

  1. Line 10 holes of a 12-hole flat-bottomed patty cake tin with paper cases. Place 1 WW Custard Mini Biscuit, facing upwards, in each case.
  2. Place 2 tablespoons boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Cool for 5 minutes.
  3. Process cream cheese, ricotta, vanilla and rind in a food processor until smooth. Add gelatine mixture and process until well combined. Fold through blueberries.
  4. Divide cream cheese mixture evenly between prepared cases. Cover and place in the fridge for 3 hours or until set. Serve with extra blueberries.

Notes

TIP: Make sure you use the firm light cream cheese that comes in a block, not spreadable cream cheese in a tub, as otherwise, cheesecakes will not set.

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