Mini Blueberry Cheesecakes
- 45 Minutes
- 12 People
- Easy
- Favorite
The perfect dessert for any occasion! In partnership with The Chef Next Door.
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Ingredients
- 1 cup Walker's Shortbread Rounds crumbs (from about 9 cookies)
- 3 Tablespoons unsalted butter, melted
- 3 - 8 ounce packages low fat cream cheese, softened
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 3 eggs
- 1 jar Bonne Maman Wild Blueberry Preserves
- Lemon zest, for garnish
Method
1
Preheat the oven to 325 degrees.
2
Line a muffin tin with 12 paper liners.
3
Combine the shortbread crumbs and melted better and mix until combined.
4
Press the crumbs onto the bottoms of the prepared muffin cups.
5
In the bowl of a stand mixer, beat the cream cheese, sugar and vanilla until smooth.
6
Add the eggs, one at a time, mixing well after each addition.
7
Spoon the batter evenly over the crusts.
8
Bake for 25 minutes, or until the centers are almost set.
9
Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours.
10
Remove the paper liners from the mini cheesecakes.
11
Spread a heaping teaspoon of the blueberry preserves on each cheesecake.
12
Garnish each cheesecake with a little lemon zest.
