Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes

For some odd reason this week I have felt as if every day is Friday. Friday of course means that it is close to the weekend and everyone deserves desserts on the weekend, therefore I have an excuse to start baking. Today’s recipe comes from the wonderful blog my name is yeh by Molly Yeh. I have been a bit lazy lately with coming up with my own recipes and therefore have been checking out other peoples and some of them have turned out pretty swell. This is one of them.

Last night, on our weekly Wegmans run (my favorite grocery store in the world) I knew that I wanted to make these mini cheesecakes. I asked the hubs what kind of topping he would like for it and he said blueberry, and I thought that was a solid choice.

Mini Blueberry Cheesecakes

June 14, 2017
: 24 Cheesecakes
: 20 min
: 45 min
: 1 hr 5 min

By:

Ingredients
  • 18 large rectangles (that is, 36 squares, or 2 full pouches, or just under 10 oz) of graham crackers- I used Kinnikinnick’s Gluten Free Sm’moreables Graham Style Crackers
  • a good pinch of kosher salt
  • 10 tb unsalted butter, melted
  • filling:
  • 1/4 c flour- I used cup4cup
  • 1 c sugar
  • 1 tsp kosher salt
  • 1/2 c shredded parmesan
  • 30 oz whole milk ricotta
  • zest of one lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 large eggs
  • 1 c jam- I used blueberry preserve
Directions
  • Step 1 Preheat your oven to 375F and line 2 muffin tins.
  • Step 2 In your food processor, blend the crackers
  • Step 3 Add the butter (make sure it is melted) into the food processor until you get a good crumble.
  • Step 4 With a spoon, spoon in the filling and make your crust.
  • Step 5 Set the cupcake tins in the fridge while you make your filling.
  • Step 6 Again use your processor- I washed mine out before doing this but it is not a big deal. Add the parmesan, salt, flour, and sugar. Blend.
  • Step 7 Add the ricotta, lemon juice, lemon zest, and extracts. Process this.
  • Step 8 Drop the eggs in one at a time while the processor is running, do this until you get it nice and smooth.
  • Step 9 Remove your tins from the fridge and spoonful your filling into the cupcakes, not all the way to the top- we want to leave a bit of room.
  • Step 10 Place in the oven for 20 minutes.
  • Step 11 Remove from oven- let them cool for 45 minutes on the counter.
  • Step 12 Spoon your jam on and place in the fridge for 1-2 hours or overnight.
  • Step 13 Enjoy!


Related Posts

Gluten Free Mini Pavlovas

Gluten Free Mini Pavlovas

The weather in Virginia, at least in Richmond, has been a scorcher. It is to the point where as soon as you step outside, the humidity wraps you in a hug, and you crawl your way back to air conditioning as fast as humanly possible. […]

Gluten Free Spinach Quiche

Gluten Free Spinach Quiche

August is around the corner! I cannot believe how quickly time has been going. In Montreal, I spent most of my summers at our local community pool named ValleyCrest. Most people either owned a pool or were members or their community pool, as everyone would […]