![Blueberry Cheesecake Verrine Blueberry Cheesecake Verrine](https://d36fw6y2wq3bat.cloudfront.net/recipes/vaso-de-tarta-de-queso-con-arandanos/900/vaso-de-tarta-de-queso-con-arandanos_version_1652874141.jpg)
Blueberry Cheesecake Verrine
ingredients
6
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
![blueberry](https://d36fw6y2wq3bat.cloudfront.net/ingredients/arándano/arándano_1687941050.jpg)
blueberry
2 handfuls
![cream cheese](https://d36fw6y2wq3bat.cloudfront.net/ingredients/queso_de_untar/queso_de_untar_1687941140.jpg)
cream cheese
6 tbsp
![butter](https://d36fw6y2wq3bat.cloudfront.net/ingredients/mantequilla/mantequilla_1687941437.jpg)
butter
0.88 oz
Pantry ingredients
![sugar](https://d36fw6y2wq3bat.cloudfront.net/ingredients/azúcar/azúcar_1687941013.jpg)
sugar
1 tsp
![cookie](https://d36fw6y2wq3bat.cloudfront.net/ingredients/galleta/galleta_1687941069.jpg)
cookie
5 units
![condensed milk](https://d36fw6y2wq3bat.cloudfront.net/ingredients/leche_condensada/leche_condensada_1687941164.jpg)
condensed milk
1/4 cup
Instructions
1
Start by crushing the cookies. You can do this with your hands or a rolling pin. Once you have the cookie crumbs, mix with the butter. Stir well and place a little of the mixture in the bottom of glasses or ramekins to serve as the crust.
2
Mix the cream cheese with the condensed milk. You can mix it with a spoon because it’s not difficult. The mixture will be very smooth.
3
Cover the cookie crust with the cream cheese mixture.
4
Wash the blueberries and simmer in a pan with the sugar and half a glass of water. In just a few minutes a kind of jam will start to form. Let a little of the water evaporate and it will gradually thicken. Then remove from the heat.
5
Cover the cheesecake with the blueberry jam and it's done.
Tips & Tricks
We recommend you use graham crackers; any brand will do.
These measures make 2–3 verrines.
Refrigerate the verrines for a few minutes. Although it isn't necessary, they taste better when chilled.