Mini Blueberry Cheesecakes


2 cups Jersey Fresh blueberries, divided
1 1/4 cup sugar, divided
3/4 cup water
1 cup graham cracker crumbs
3 TB butter, melted
3 (8 oz) packages cream cheese, softened
1 tsp vanilla
3 eggs
1 can store-bought or homemade whipped cream (see below for homemade)

Homemade Whipped Cream:
1 cup whipping cream
2 TB sugar


30m prep time / 30m cook time

1. Preheat the oven to 325 degrees.
2. Add 3/4 cup Jersey Fresh blueberries, water and 6 TB sugar to a small pot. Bring to a boil. Cook for 5 minutes.
3. Strain the blueberry juice into a bowl, pressing the berries to get all juice. Set juice aside to cool. Discard skins.
4. Mix graham cracker crumbs, 2 TB sugar and butter. Divide among 18 paper-lined cups in muffin pans.
5. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended.
6. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice. Swirl with a knife.
7. Bake 25-30 minutes or until centers are almost set.
8. Cool completely. Refrigerate 2 hours.
9. Before serving top with whipped cream and Jersey Fresh blueberries.

Homemade Whipped Cream:
1. Add whipping cream and 2 TB sugar to mixer. Beat on high until peaks form.

Jersey Fresh Product(s) Used: Blueberries

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