These cheesecakes are indulgent and visually stunning. Blue spirulina powder in the creamy filling adds a lovely light blue hue, whilst their mini size makes them the perfect treat to serve at parties...
Add crushed biscuits and melted butter into a medium bowl and mix until combined Transfer 1 Tbsp of the mixture into each of the muffin holes and press down firmly Chill in the fridge until ready to use
Fit the Whisk Tool Add cream cheese, caster sugar and lemon juice into the appliance bowl, fit the splashguard Mix – 2 minutes, speed Max Add the blue spirulina powder Mix – 30 seconds, speed Max While the machine is running, slowly pour in whipping cream Mix – 2 minutes, speed Max
Transfer the mixture into the muffin tin Spread the mixture into the sides of each muffin hole to remove any air pockets that might form Level the surface with a spatula Chill in the freezer until set – 2 hours (Tip: Alternatively, chill in the fridge for 4 hours) Decorate with lemon zest and blueberries (optional)
Serve
Substitutions: Whipping cream can be replaced with double cream