Tiny Blueberry Cheesecakes

1. 1

   Preheat the oven to 180C.

2. 2

   Bring the cream cheese to room temperature.

3. 3

   Put paper cups (or aluminum cups) into the muffin tray or containers.

4. 4

   Put the ingredients into a blender (or food processor) and mix until the cream cheese is completely incorporated.

5. 5

   It's easier if you cut the cream cheese into small pieces!

6. 6

   Fill the paper (or aluminum) cups with the batter, about 70-80% full.

7. 7

   Place the blueberries on top.

8. 8

   Bake in the oven at 180C for 35-40 minutes.

9. 9

   When a skewer or toothpick inserted in the middle comes out clean, they're done.

10. 10

    Please use as many blueberries as you like!

11. 11

    The cheesecake in this picture was baked with 8 blueberries.

12. 12

    Decoration: Whip together the leftover heavy cream with some sugar to make whipped cream.

13. 13

    Put a dollop on top of the cheesecake with some blueberries to garnish.

14. 14

    Ramekins: If using ramekins (about 9 cm diameter), this will make 6-8 cakes.

15. 15

    Basic Cheesecake.

16. 16

    Pumpkin Cheesecakes.

No additional tips available.