Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 12 pcs
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Difficulty level: 1 out of 4
5 Ingredients
- 12 butternut snap cookies
- 250grams cream cheese, softened
- 1/2 cup icing sugar mixture
- 1/4 cup lemon curd
- 125grams blueberries
Description
These blueberry and lemon cheesecake tarts have a no-blitz biscuit base and are ready in just two easy steps. They taste just as delightful as they look.
Instruction tip
Tip:Soften the cookies by microwaving them on high for 40 seconds, instead of using the oven.
Method
Step 1 of 2
Preheat oven to 220°C/200°C fan-forced. Place half of the cookies on a baking tray. Bake for 2 minutes or until softened. Carefully press one cookie into each hole of a 12-hole, 1 1/2-tbs capacity round-based patty pan. Repeat with remaining cookies. Set pan aside for 30 minutes to allow cookie cases to cool and set.
Step 2 of 2
Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth and combined. Spoon mixture into cookie cases. Drizzle with lemon curd. Serve topped with blueberries.
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