MILO Biscuits Blueberry Mini Cheese Tarts

Step 01.

1 min

Ingredients on this step:

Line 2 standard muffin pans (12 cups per pan) with cupcake liners.

Step 02.

2 min

Ingredients on this step:

Crush MILO Original biscuits into small crumbs with a rolling pin or use a grinder. Add melted butter and mix into a wet sand-like consistency.

Step 03.

5 min

Ingredients on this step:

Spoon 1½ tbsp mixture into each cupcake liner and use a spoon to pack it in tightly. Set aside.

Step 04.

3 min

Ingredients on this step:

With a mixer, whip cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside

Step 05.

5 min

Ingredients on this step:

In another bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Add yogurt, lemon juice and vanilla extract. Beat on medium-high speed until smooth and combined ensuring there's no large lumps, about 1 minute.

Step 06.

2 min

Ingredients on this step:

Fold whipped cream slowly into cheese mixture with a spatula, until well combined.

Step 07.

5 min

Ingredients on this step:

Spoon or pipe cream filling over the crust, until 3/4 of the cupcake liner. Smooth the cream with the back of a spoon to create a flat surface.

Step 08.

180 min

Ingredients on this step:

Refrigerate cheesecake cups for 3 hours (or overnight if desired)

Step 09.

5 min

Ingredients on this step:

Before serving, spoon ~2 tsp of blueberry jam over cheesecake and decorate with 2 fresh blueberries for each cup.