Mini Lemon Blueberry Croissant Cheesecakes

The best of both worlds.

30 minutes prep

45 minutes cook

Serves 6-8

Premade Mini Croissants (Frozen)

250gCream Cheese

50gSugar

15gCornflourr

20gMilk

1 TbspLemon Lest (1/2 a Lemon)

Pinch of Salt

Blueberries (to garnish)

Freshly baked croissants with a lemon and blueberry cheesecake filling. The perfect breakfast combo if you ask us!

Preheat oven to 185ºC.

Line a muffin tin with parchment papers.

Split an unbaked Croissant down the middle and reform into a circle shape, ends connecting, then place into the tin.

In a bowl combine the cream cheese, sugar, cornflour, milk, lemon zest and a punch of salt into a bowl and then combine.

Spoon the mixture into each croissant ring.

Add a number of blueberries on top and then bake for 18 - 20 mins.

Enjoy while warm.

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