Pastry by Saloni

Biscuit Crust
1 Line a 6-cup cupcake pan with paper, foil, or silicone cupcake liners. Foil and silicone work especially well for easy removal.
14 Crush the biscuits into fine crumbs either using a food processor or use a rolling pin and a ziplock bag.
2 In a bowl, combine finely crushed biscuits with melted butter. Mix until the texture resembles wet sand.
3 Spoon the mixture into each liner and press it firmly into the base using the back of a spoon. Refrigerate for 30 minutes to allow the crust to set.
Cheesecake Filling
5 In a bowl whip the cold whipping cream using an electric whisk or a hand whisk until medium peaks form, store it in the fridge.
6 In another bowl, beat cream cheese and powdered sugar together for 3–4 minutes until smooth and lump-free.
7 Add the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
8 Gently fold in the whipped cream (whipped to medium peaks) until the mixture is light and creamy.
9 Using an ice cream scoop or spoon, portion the cheesecake filling onto the prepared biscuit bases full to the rim. Spread the filling evenly in each cup.
10 Add a few drops of your favorite blueberry jam on top and gently swirl with a tooth pick or skewer for a marbled effect.
11 Cover the pan with plastic wrap and refrigerate for at least 12 hours, or freeze for 3-4 hours until fully set.
12 To remove the cupcake liners neatly, freeze the individual servings for about 30 minutes to make it easier to remove the liners cleanly and neatly.
13 Serve chilled and enjoy!