Blueberry tea-infused cheesecake

130 g cream cheese, softened to room temperature
40 g castor sugar
75 ml fresh cream
1 Woolworths Blueberry infusions tagged tea bags
zest of 1 medium-sized lemon
40 g Tennis Biscuits, crushed
25 g butter, melted

Add the cream cheese, cream, castor sugar, half the lemon zest, and half the contents of the tea bag into a large bowl and whisk till combined.
Add the crushed biscuits and melted butter to a bowl and mix till combined.
Add the biscuit mixture to two glasses, and spoon in the cheesecake mixture evenly. Top with fresh blueberries and the remaining lemon zest.
Cover each glass with cling wrap and place in the fridge until you’re ready to serve. Enjoy!

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