On my last grocery trip I was excited to see blueberries on sale. And they were gorgeous! How could I resist grabbing a pint (or two) for $0.97 each??
Once I got them home, my mind raced as I thought of how I could use them, aside from washing them and eating them as is…
I thought about blueberry pancakes, blueberry muffins, blueberry smoothies, white chocolate blueberry cookies, grilled chicken with blueberry peach sauce…etc. SO many possibilities!
I browsed through my pantry and fridge and decided on mini blueberry cheesecakes. And since it’s terribly hot outside, I wanted to use my oven as little as possible so I decided to only make a baked graham cracker crust. Score!
This recipe will make 3 dozen cheesecakes if using a mini muffin pan or about 1 1/2 dozen cheesecakes if using a regular muffin pan.
What you will need for the Graham Cracker Crust:
10 graham cracker sheets (this should yield about 2 cups of crumbs when crushed) *I used cinnamon graham crackers to add a little extra flavor*
1/2 stick of butter, melted
1/2 cup of brown sugar
Cupcake liners for the muffin pan
What you will need for the Cheesecake filling:
3 packages (or 8oz. “bricks”) of cream cheese, softened
1 1/2 cups of powdered sugar, divided
1/2 cup of orange marmalade
2 Tbs of Grand Marnier (optional)
1 Tbs of vanilla
2 tsp of ground cinnamon
1 pint of blueberries, washed and dried
To begin, heat oven to 350 degrees and line muffin pan with cupcake liners. Place the graham cracker sheets in a gallon size resealable bag and make sure to let out as much of the air as possible before sealing. Then, using a rolling pin, pan, thick drinking glass, or a heavy bowl, crush the graham crackers into crumbs. It’s OK if some large crumbs remain.
Next, mix the brown sugar into the crumbs with a spoon.
Add the melted butter and stir until the crumb mix is thoroughly moistened. Using either a small scoop or a tablespoon, fill the bottoms of the lined muffin pan. Press the mixture firmly using the scoop/spoon or your fingertips. This will ensure the crust does not fall apart when the finished cheesecake is removed from the liner.
Once all the liners have been filled, place the pan in the oven and bake for about 15 minutes or until the crusts are browned. Just so you know, once you pull them out of the oven, they will still be soft and that’s fine! They will harden as they cool.
For the filling, you can either let the cream cheese soften on the counter for at least 30 minutes or you can do the quick method (which I prefer). Cut the cream cheese into small chunks and place in a microwave safe bowl. Microwave for about 20 seconds to start. Stir the cream cheese and if it is still firm, microwave again for another 10 seconds. The cream cheese should be spreadable, not runny.
Next, mix in 1 cup of the powdered sugar, vanilla, Grand Marnier (if using), orange marmalade, and cinnamon until well blended.
In a separate bowl, gently toss the blueberries with the remaining powdered sugar.
Once they are fully coated, fold in (gently, again) to the cream cheese mixture.
Top each crust with filling to the top of the liner. Refrigerate for at least 3 hours or until firm.
What are some of your favorite ways to use blueberries? Leave a comment below! 🙂