BLUEBERRY CHEESECAKES

🫐 Ingredients for the Base:
150 g Lemon Crinkle Cookies
70 g melted butter
For the cheesecake cream:
250 g spreadable cheese (Philadelphia type)
200 ml fresh whipping cream
60 g icing sugar
1 teaspoon vanilla extract
6 g gelatin sheets
Decoration:
150 g fresh blueberries
whipped cream to taste

👩🍳 Procedure
1️⃣ Biscuit base: Crush the biscuits until they resemble sand. Add the melted butter and mix well.
Divide into muffin/single-serving molds and press down with a teaspoon. Refrigerate for 20 minutes.
2️⃣ Cream: Soak the gelatin in cold water for 10 minutes. Whip the very cold cream (not too stiff).
Separately, mix together the cheese, icing sugar and vanilla.
Dissolve the squeezed gelatin in 2 tablespoons of hot cream (or milk). Add to the cream and fold in the whipped cream, stirring from the bottom up.
3️⃣ Assembly: Pour the cream into the molds over the base. Level and refrigerate for at least 4 hours (preferably overnight).
4️⃣ Decoration: Add a dollop of whipped cream.
Top with lots of fresh blueberries.