Blueberry & Peach Easter Cheesecake Baskets

_INGREDIENTS:

• 4 peaches or nectarines
• ½ cup blueberries
• 1 Tbsp sugar
• 50ml water
• 1 large sheet of pastry (or 2 smaller sheets)
• Melted butter, for brushing
• 1 egg, for egg wash
• 200g cream cheese
• 100g cream
• 1 Tbsp icing sugar

_{INSTRUCTIONS:}

1. Chop the peaches or nectarines into small pieces. Add to a saucepan with the blueberries, sugar, and water. Simmer gently over a medium-low heat for 15–20 minutes, stirring occasionally. Use a masher to break the fruit down as it softens. Cook until thick and jammy with most of the liquid reduced, then set aside to cool completely.
2. Preheat the oven to 200°C. Turn a muffin tin upside down and lightly brush the outside of the cups with melted butter to prevent sticking.
3. Roll out the pastry and cut into long, thin strips — a pizza cutter works well here. Twist each strip gently, then wrap it around the outside of the muffin cups to form basket shapes. Press lightly to close any gaps and flatten the tops slightly so the baskets sit steady once removed.
4. With any leftover pastry, cut strips in half, twist them, and shape into handles. Place these on a separate lined baking tray.
5. Brush the baskets and handles with egg wash. Bake the baskets for 18–20 minutes and the handles for 12–15 minutes, until both are golden brown. Cool completely on the tin before removing.
6. Beat the cream cheese and icing sugar together until smooth. Add the cream and whip until thick and fluffy — stop as soon as it holds its shape to avoid splitting.
7. Spoon a little of the cooled fruit compote into the base of each pastry basket. Transfer the cheesecake mixture to a piping bag and pipe generously into each basket. Attach the pastry handles, then finish with fresh blueberries, mini chocolate eggs, and a few mint or basil leaves if you like.