Make these easy, no cook cheesecakes the night before and leave in the fridge. If you have room, there are some spare for second helpings or just freeze the extras with a little pot of blueberries for another time.

Mini Chilean blueberry cheesecakes

Mini Chilean blueberry cheesecakes

Makes 8 Preparation time: 25 minutes Cooking time: 4-5 minutes Chilling time: 5 hours or overnight

Biscuit base 75g (3oz) digestive biscuits 25g (1oz) butter 2 teaspoons golden syrup

Cheesecake 300g (11oz) full fat cream cheese 65g (21/2oz) caster sugar 1 lemon, grated rind and juice 200ml (7fl oz) double cream Topping 1 teaspoon cornflour Juice of ½ lemon 2 tablespoons water 40g (11/2oz) caster sugar 200g (7oz) Chilean blueberries

1) Add the biscuits to a small plastic bag, seal the top then crush the biscuits with a rolling pin. Heat the butter and golden syrup in a small saucepan until melted, stir in the biscuit crumbs and mix together. Divide between 8, 75ml (3fl oz) heart shaped sections in a flexible silicone cake mould. Press the biscuits into a thin layer with the

back of a teaspoon. Chill while making the filling.

2) Add the cream cheese, caster sugar and lemon rind to a bowl and whisk together briefly until just mixed. Gradually whisk in the lemon juice and the cream until smooth and thick.

3) Spoon the cheesecake mixture into crumb lined moulds then spread into an even layer and swirl the tops with the back of a spoon. Chill for 5 hours or overnight.

4) To make the blueberry topping, add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth then add the water, sugar and blueberries. Cook over a medium heat for 2-3 minutes, stirring until the blueberries are just beginning to soften and the sauce has thickened to become a rich blueberry colour. Leave to cool, cover and chill until ready to serve.

5) To serve, loosen the edges of the heart moulds and press up from the base, removing the cheesecakes with a small spatula. Transfer to serving plates and spoon the blueberries on top.

Cook’s tip If you find the cheesecakes a little tricky to remove from the moulds or haven’t had much time to chill them, freeze for 30 minutes to firm up then try again.