Cream Cracker Cheesecake

 There was leftover cream cheese filling from Blueberry Cheese Tarts but the amount is not worth making another batch of pastry cases. To bake the filling without base does not sound appealing to me. I searched the pantry to find idea and saw a packet of cream crackers..... yes, that's it! Coincidently I have muffin moulds which size is just nice for a piece of cream cracker.

Idea by: Roz@HomeKreation

METHOD:

1. Place muffin liners in the moulds.

Place a piece of cream cracker in each mould.

Pour cream cheese filling on top - see here for recipe.

Marble with pattern using chocolate/blueberry mixture.

2. Bake at 180C for 10 min.

3. Cool at room temperature & chill.

Below is showing the moulds that I used: