Treat Tuesday-Blueberry Mini Cheesecakes
There is something so fun about mini desserts and this is the perfect treat when you do not need a whole cheesecake sitting in the fridge to tempt you. I make these a day before I want to serve them and add the blueberry preserves and the blueberries just before plating.
First up the great crust. Remember way back in the day when you rode on an airplane?! The flight attendant would come down the aisle and hand you a pack of cookies. These cookies! If you have been saving them in your pantry now is the time to dig them out, otherwise you can purchase them at your favorite grocery store.
Put half a package into the food processor and blend until you have fine crumbs.
Next add melted butter and a pinch of salt to create the crust.
Simply press the crumbs into the bottom of a cupcake pan lined with the paper liners. You really want to use the liners for this recipe because it helps so much in removing the cheesecakes after they have baked and chilled.
While the crust is baking, add your room temperature cream cheese to a bowl. Make sure it is room temperature to avoid lumps in your batter. I just used a hand mixer to blend the cream cheese, lime juice (fresh squeezed!) and vanilla. Then add the eggs (again, make sure they are room temperature).
Spoon the batter into the baked crusts and pop into the oven for 15 minutes.
Once they have cooled, place in the refrigerator for at least four hours or overnight and then top with blueberry preserves and a few fresh blueberries.
Violet Beauregarde would liked this recipe!