Recipes: Dessert

Oregon Blueberry No Bake Mini Cheesecakes




  • The Cheesecake

    • 6 Tbs. butter, melted
    • 16 oz. cream cheese softened (two 8 oz. packages)
    • 1/2 cup granulated sugar 
    • 2 tsp. vanilla extract 
    • 1 cup heavy cream 
  • The Blueberry Topping

    • 3 cups blueberries 
    • 1/2 cup water
    • 3/4 cup brown sugar
    • 3 tsp. lemon juice
    • 3 tsp. vanilla 
  • The crust

    • 9 graham crackers
    • 2 Tbs. granulated sugar
    • 1/4 cup salted butter 
    • 1/8 tsp. cinnamon 


  • In a small saucepan, bring blueberries, water, brown sugar, vanilla and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the blueberries begin to thicken to a pie filling consistency. Set aside to cool. 
  • In a food processor add graham crackers, sugar, and cinnamon and pulse until a crumb consistency. Add melted butter and pulse again until fully combined. 
  • In half pint jars, spoon in 2 tablespoons of graham cracker crumbs in the bottom of each jar, then press down tight to form the crust. Set aside. 
  • In a mixing bowl add cream cheese, melted butter, sugar, vanilla and heavy cream and mix with a hand mixer until smooth. Spoon cheesecake batter into jars on top of graham cracker crust, pressing down gently with the back of the spoon to remove air bubbles. 
  • Spoon blueberry compote on top of cheesecake batter then refrigerate for at least 2 hours covered in plastic wrap. Enjoy! 

    Makes 6, half pint cheesecakes