Blueberry cheesecakes

For 14 mini cheesecakes

  • 6 ginger snap biscuits
  • 30g unsalted butter
  • 50g Quark
  • 50g cream cheese
  • 50g soured cream
  • 55g caster sugar
  • 1 egg
  • Third of a tsp cornflour (not more), dissolved in a little hot water
  • 3-4 drops good vanilla extract
  • Juice and zest of half a lemon
  • Juice of a third of a lime
  • Blueberries, for the top


  1. Melt the butter in the microwave. Very lightly grease the trays with a little of the melted butter
  2. Crush the biscuits in a food bag using a rolling pin until the crumbs are very fine. Tip the biscuit crumbs into the bowl of melted butter and mix well.
  3. Spoon the biscuit mixture into the 14 holes in the mini muffin tin. Now press the mixture down using your fingers to make an even layer and then freeze for at least 20 mins so the crumbs set in the butter
  4. Measure the soured cream, cream cheese, Quark and caster sugar into a clean bowl. Crack in the egg and and add the vanilla extract
  5. Add the lemon and lime juice and zest. Dissolve the cornflour in a little hot water and add. Whisk the whole mixture until smooth
  6. Take the muffin tins out of the fridge and pour the cheesecake mixture over the individual biscuit bases
  7. Bake the cheesecakes at 150C/280F/Gas Mark 2 for 15 minutes until they are set but still slightly wobbly
  8. Once the cakes are cool, carefully transfer them from the tins and top with the blueberries