Friday, July 01, 2005

Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes(Adapted from One Smart Cookie)

1 1/4 cups graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
1 tablespoon Lyle's Golden Syrup (can substitute honey if you can't find)

Cheesecake batter
8 ounces cream cheese, softened
1 cup confectioners' sugar, sifted
2 large egg whites
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Preheat oven to 325

Combine graham cracker crumbs, sugar, melted butter and golden syrup in a medium bowl. When crumbs are evenly moistened, evenly distribute among 12 cup muffin pan sprayed with cooking spray or lined with muffin cups. Gently press down to form a firm crust. Bake for about 10-12 minutes, until the crust is just golden.

In a medium bowl, beat cream cheese until very smooth. Add confectioners' sugar, egg whites, lemon juice, lemon zest, and vanilla. Beat on high speed for at least 2 minutes until thickened and smooth.

When crust is ready, pour the batter evenly into each muffin cup. Sprinkle each cheesecake with an equal portion of the blueberries and gently press down.

Bake for 20-30 minutes, until the topping has a very slightly golden color on the edges and no longer appears wet. Some juice will seep out of the berries, but no worries as it will set up. Cool on a wire rack and then refrigerate until well chilled.


  1. Joe, the cheesecakes look yummy. How many did the recipe make? Also, would you share your Thanksgiving menu?

    Martha "Dorothy" in KS

  2. Hi Martha!

    In the recipe, I noted that the crumb mixture is distributed between a 12 cup muffin tin - hope that helps!

    We don't do a big Thanksgiving because it is just Jeff and I - but we will be doing 3-6 things... nothing set in stone just yet!