Blueberry & White Chocolate Cheesecakes

Calling all junior cooks, we have the ultimate sweet treat for you. Coles Little Chef Kudzi has created these Blueberry & White Chocolate Cheesecakes (RECIPE BELOW). See how she makes them - they’re creamy, delicious and the perfect dessert to impress your family.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: goo.gl/msa4kR
Blueberry & white chocolate cheesecakes
Makes 12 Prep 20 mins ( plus 6 hours refrigeration)
125g malt biscuits
60g butter, melted
2 tbs boiling water
2 tsp gelatine powder
375g cream cheese, softened
½ cup (125ml) sweetened condensed milk
½ cup (125ml) thickened cream
100g white chocolate buttons, melted
2 x 125g punnets blueberries
White chocolate, shaved, to serve
1 Lightly grease two 6-hole 1/3 cup (80ml) silicon muffin pans or line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
2 Place biscuits in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide crumb among holes, pressing it down firmly with the back of a spoon. Place in the fridge for 30 mins to chill.
3 Place boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork until completely dissolved. Cool for 5 mins.
4 Use an electric mixer to beat cream cheese in a bowl until smooth. Add the gelatine, continue to beat. Then add condensed milk and cream, beating until smooth. Stir in melted chocolate. Fold through 125g of the blueberries. Spoon cream cheese mixture into the pan, smoothing the top. Top with remaining blueberries. Place in the fridge for 6 hours or overnight or until set. Carefully, remove from pan by pushing up from the base. Sprinkle with white chocolate shavings to serve.
Calling all junior cooks, we have the ultimate sweet treat for you. Coles Little Chef Kudzi has created these Blueberry & White Chocolate Cheesecakes (RECIPE BELOW). See how she makes them - they’re creamy, delicious and the perfect dessert to impress your family.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: goo.gl/msa4kR
Blueberry & white chocolate cheesecakes
Makes 12 Prep 20 mins ( plus 6 hours refrigeration)
125g malt biscuits
60g butter, melted
2 tbs boiling water
2 tsp gelatine powder
375g cream cheese, softened
½ cup (125ml) sweetened condensed milk
½ cup (125ml) thickened cream
100g white chocolate buttons, melted
2 x 125g punnets blueberries
White chocolate, shaved, to serve
1 Lightly grease two 6-hole 1/3 cup (80ml) silicon muffin pans or line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
2 Place biscuits in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide crumb among holes, pressing it down firmly with the back of a spoon. Place in the fridge for 30 mins to chill.
3 Place boiling water in a small bowl. Sprinkle over the gelatine and whisk with a fork until completely dissolved. Cool for 5 mins.
4 Use an electric mixer to beat cream cheese in a bowl until smooth. Add the gelatine, continue to beat. Then add condensed milk and cream, beating until smooth. Stir in melted chocolate. Fold through 125g of the blueberries. Spoon cream cheese mixture into the pan, smoothing the top. Top with remaining blueberries. Place in the fridge for 6 hours or overnight or until set. Carefully, remove from pan by pushing up from the base. Sprinkle with white chocolate shavings to serve.