Mini Cheesecakes with Blueberry Jam
Adorable AND delicious oh my my!
Mini Cheesecakes and Blueberry Jam
This adorable bite sized treat uses 7 ingredients that you likely already have in your kitchen. This treat is perfect for a girl’s night or an impressive party dessert without a lot of fuss. Our blueberry bourbon ginger jam is a perfect complement to this sinful treat. Leave off the unique jam topping because the cheesecake base freezes well, for up to one month. You can make ahead of your event or make extra to keep in the freezer, then pour over the scrumptious jam topping whenever you’re ready to indulge!
Blueberry Bourbon Ginger Jam
2 cups plain greek yogurt
8oz package of cream cheese
1 cup coconut sugar
2 Tsp of vanilla extract
A pinch of cinnamon and salt
1 cup graham cracker crumbs
4 tablespoons butter
Preheating your oven to 325°.
To make crust: Line a muffin tin with paper cups or grease well. Then make your crust by combing 1 cup of graham cracker crumbs & 4 Tbsp of butter. Mix well & then place about 2 Tbsp of the crumbs on the bottom of each muffin. Next bake the crust for 5 minutes & let it cool.
To make the filling: Add 2 cups of plain Greek yogurt, 1 package (8 ounces) of cream cheese (room temperature) & 1 cup of coconut sugar to a food processor & mix until smooth (1-2 minutes). Next add in 3 eggs, 2 Tsp of vanilla extract, a pinch of cinnamon & salt. Mix until batter is smooth (1-2 minutes). Then place 1/3 cup of filling on top of the cooled crust. Once each muffin cup is filled, put them in the oven for 20-25 minutes or until the crust are golden brown. Let them cool completely before removing them from the muffin tin, and then refrigerate for an additional hour before adding the blueberry topping.
To make the blueberry topping: Combine 1 cup of fresh blueberries with one cup of Blueberry Bourbon Ginger Jam & heat on low heat for 2 minutes. Top each muffin with a spoonful of the blueberry mix & serve!