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Mini Blueberry Cheesecakes

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
Mini Blueberry Cheesecakes

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.

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