Prep time:

Cooking time:

Total time:

Serves: 6

225g Digestive Biscuits, crushed

70g Butter, melted

For the Filling:

200g Cream Cheese

40g Butter, softened

20g Caster Sugar

½tsp Vanilla Essence

100ml Creme Fraiche

For the Topping:

320g English Blueberries

1.5tbsp Icing Sugar

Juliet Bidwell creates a Vanilla Cheesecake with Blueberries

  1. Mix together the biscuit crumbs & butter and press into tins. Refrigerate for 30 minutes.
  2. For the filling, cream the butter & sugar in the food processor, add the cream cheese & vanilla essence, whiz and lastly, add the crème fraîche & whiz again. Spread the mixture in the biscuit bases and return to the fridge.
  3. For the blueberry topping, pop the blueberries in a saucepan over a gentle heat until the juices are released, then add the icing sugar & stir till melted. When cool, spoon over the cheese cakes.

You will need: 6 tartlet tins or 21cm tart tin

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