Monday, February 6, 2012

At Home: Mini Blueberry Cheesecakes

Finally as a nod to both teams, I made Mini Blueberry Cheesecakes for dessert.  Blueberries are locally grown in New England and cheesecake is a popular treat from New York. So why not combine the two for our game day dessert? Genius, I know!  Check out the other Super Bowl Snacks that we made and find the recipe on What Micky Eats...At Home.


Micky's Mini Blueberry Cheesecakes (Makes 12)
Crust:
  • 1 ½ cups Nilla wafers (about 30 cookies), crumbled.
  • 4 Tbsp melted butter
Filling:
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • ¼ teasp vanilla extract
  • 2 eggs, room temperature
Topping:
  • 2 cups of blueberries (washed)
  • ½ cup sugar
  • 1 Tbsp flour
  • 1 Tbsp lemon juice

- Pre-heat oven to 350 degrees.  Prepare a 12-hole muffin pan with liners.
- In a bowl, combine wafer crumbs and melted butter. Divide into 12 portions. Press to cover the bottom of each liners. Set aside.
- In another bowl, combine blueberries, flour, lemon juice, and sugar.  Heat in a skillet until berry juices start to release and sauce thickens, about 5 minutes.  Set aside.
- In a stand mixer - or with a hand held mixer - place the cream cheese and sugar and blend well.
- Add the eggs one at a time and the vanilla. Make sure all the ingredients are well combined.
- Pour into the prepared crusts about ¾ full. There will be some extra cream cheese filling left over.
- Add a dollop of the blueberry mixture into the middle of each cheesecake for an added surprise.
- Bake for about 20 minutes or until the filling is set.
- Let the minis cool before removing from pan. Top each with remaining blueberry topping. Chill before serving.



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