First read the blogpost title, time you spent reading it will be about the same as cooking this delicious dessert.
If you want to impress everyone how good you are in desserts than try this easy and fast recipe to impress your loved ones, friends or guests.
About 10 mini graham cracker pie crusts (I used these ones)
250 grams cream cheese (Philadelphia or other)
165 grams Mascarpone cheese
1 tea spoon vanilla extract
1/2 cup sugar
2 cups of fresh blueberries
blueberry glaze (I used no cook glaze)
In the food processor mix cream cheese, mascarpone, sugar and vanilla extract. Once batter ready place it with a spoon into mini graham pie crusts.
I’ve used this particular amount of Philadelphia & Mascarpone just because I had it in this amount, you can use more Philadelphia (heavy structure) or more Mascarpone (light structure) depending on the structure you like.
As for the sugar, you can always add more, I like when there is less sugar added. Make sure you’ll taste batter before filling up the crusts.
Meanwhile boil the water and mix with no cook glaze as per instructions on the package. Add blueberries, stir and once berries are mixed with glaze place it on top of the cheesecake tarts.
Now for the long part – refrigerate for at least 2-3 hours before serving.