Mini citrus blueberry cheesecakes
SmartPoints® value per serving
3 hr 20 min
WW Custard Mini Biscuits
10 biscuit(s), (10 x 8g)
light cream cheese
1 cup(s), (250g)
low-fat ricotta cheese
⅓ cup(s), (80g)
fresh lemon rind
½ cup(s), (80g) plus extra to serve
- 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.
- Place 2 tablespoons boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Cool for 5 minutes.
- Process cream cheese, ricotta, vanilla and rind in a food processor until smooth. Add gelatine mixture and process until well combined. Fold through blueberries.
- Divide cream cheese mixture evenly between prepared cases. Cover and place in the fridge for 3 hours or until set. Serve with extra blueberries.
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.