Oregon Blueberry No Bake Mini Cheesecakes
Ingredients
-
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
Direction
- 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