Cook blueberries with sugar, thicken with cornflour slurry, and let cool. Whip cream until stiff and set aside. Beat cream cheese with icing sugar, vanilla, lemon juice, and zest, then fold in whipped ...
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You’ll spoon the crust into liners in a muffin tin, followed by the vegan cheesecake base ... Keep the finished blueberry cheesecakes in the fridge for two weeks and the freezer for up to six months.