1) 3/4 c granola
2) 7 digestive biscuits
3) 1/4 c butter, melted
4) 21 blueberries
5) 1/2 c marscapone
6) 1 c less 2 T cream cheese
7) 3/4 c icing sugar
8) 1 t vanilla extract
First, scatter 4) into the bottom of a silicone ice cube tray.
In a food processor blitz 1) & 2) until fine.
Add
3) and combine until fully mixed.
Set aside, wipe down
blender, add 5) to 8)
Blend til smooth.
Pipe or spoon the cheesecake mixture over the blueberries, leaving a gap
at the top for the layer of granola/biscuit base.
Freeze 1 hour or til firm.
When the cheese has set, spoon the base on top and pat
down with the back of a spoon.
Freeze 1 hour- you want the
cheesecakes to pop out whole.
Leave at room temp 1 hour then
chill until ready.
