preheat oven to 180°c/160°c fan forced. line a 12 hole (1/3 cup/80ml) muffin pan with paper cases.
combine biscuit crumbs and butter in a medium bowl, mix well; divide between paper cases, pressing into the base. refrigerate.
meanwhile, beat cream cheese and NESTLÉ Sweetened Condensed Milk until smooth. dissolve nescafÉ blend 43 in water, beat into to the cream cheese with eggs, cream and coffee liqueur.
spoon mixture into paper cases; bake 15-20 minutes or until set.
cool; refrigerate until firm. if desired serve with blueberries and melted NESTLÉ milk melts.
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