Miniature Blueberry Cheesecakes
Create individual cheesecakes with blueberry filling, made with frozen blueberries, sugar, and a Wild Blueberry Balsamic vinegar.
Equipment
- 6 capacity Jumbo muffin/cupcake pan
Ingredients
Blueberry Filling/Topping:
- 1 16-ounce bag frozen blueberries
- 3/4 cup granulated sugar
- 3 tablespoons Abingdon Olive Oil Company Wild Blueberry Balsamic Vinegar, divided, see link here for brand
Crust:
- 5 ounces Keebler's Pecan Sandies cookies, approximately 9 cookies
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 8-ounce packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, full fat, room temperature
- 1 1/2 teaspoons vanilla bean paste, or vanilla extract
Sweetened Whipped Cream:
- 1 cup cold whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Other Garnish:
- Fresh blueberries
- Extra Abingdon Olive Oil Company Wild Blueberry Balsamic Vinegar
- Leftover Blueberry Filling
Instructions
- Make the Blueberry Filling/Topping. Place the blueberries, sugar, and 2 tablespoons of the balsamic vinegar in a medium saucepan over medium heat. Bring up to a boil.
- Turn down to medium-low and simmer for about 15 minutes. The filling will produce more liquid first, then some will evaporate. You don’t want all the liquid to evaporate.
- Pour the filling into a bowl and refrigerate to allow it to cool to at least room temperature, or cooler. Keep refrigerated until ready to use. Can be made up to 3 days in advance.
- Preheat the oven to 350 degrees F.
- Make the Crust. Place the cookies and sugar into a food processor fitted with the blade attachment. Pulse until coarse crumbs. Alternatively, you can place the cookies and sugar into a zip-top bag and crush with a rolling pin.
- Add the melted butter and pulse until fine crumbs and just moistened. If you process for too long, you will end up with a gummy mess.
- Evenly divide the cookie crumbs between the 6 cavities, pressing them on the bottom of the liner. A shot glass or other small, flat, round gadget will work, or use your fingers. I have used the top of an unused k-cup.
- Bake the crusts in the preheated oven for 8 minutes, or until lightly golden brown and wonderfully fragrant. Remove the pan from the oven to cool while you start on the filling.
- Begin to boil water for the water bath as you start on the filling.
- Make the Cheesecake Filling. Place the paddle attachment onto your stand mixer, or alternatively you can use a hand-held mixer. Place the cream cheese into the mixer bowl and mix on medium-low until the cream cheese is lighter in consistency. Add the sugar and continue to mix on medium-low. You don’t want to incorporate air into your filling, so don’t whip at high speed.
- Add the eggs one at a time, beating well after each addition. Once incorporated, add the sour cream and vanilla bean paste. Mix on medium-low until all the ingredients are combined, stopping to scrape the blade and bowl as needed.
- Pour about ¼ cup of the batter over each crust. Place about 2 tablespoons of the blueberries over the batter, then fill the liners just barely below the top of the liner. If you are not using a water bath, fill the liners ¾ full. Reserve any leftover blueberry filling for topping if desired.
- Place the cupcake pan into a larger pan and pour the boiling water into the larger pan, about ½ of the way up the sides of the cupcake pan, being very careful not to get any water into the batter.
- Bake in the oven for 25 to 28 minutes, or until the edges of the cheesecakes look dry. You can check the internal temperature of a cheesecake with a digital thermometer if you would like. The cheesecakes need to reach a temperature of 150 degrees.
- Once finished cooking, turn the oven off. Do not completely open the door. Barely crack the oven door open and slide an ovenproof spatula into the doorway to allow the cheesecake to cool down slowly for 30 minutes. This will also help the cheesecakes not to crack.
- Remove the pan from the oven and allow it to stand at room temperature for about 1 to 1 ½ hours to finish cooling down to room temperature. (You don’t want to cover warm cheesecake; it will produce condensation on the tops.) Cover loosely with foil and place the pan of cheesecakes into the refrigerator for 6 hours, or until completely chilled.
- Just before serving, make the Sweetened Whipped Cream. If time allows, place the bowl and whisk attachment into the freezer for about 15 to 20 minutes to get very cold. Place the cold whipped cream into the mixer bowl of a stand mixer fitted with the whisk attachment, or alternatively you can use a handheld mixer.
- Beginning on medium speed, whisk the heavy cream until slightly thickened, just under soft peaks. Add the confectioners’ sugar and vanilla. Gradually increase the speed to high and whip just until stiff peaks form. This will keep the heavy cream from splattering.
- When ready to serve, pull the liners out of the pan and peel the paper off. Place the cheesecakes onto a large serving platter or on individual plates. Top with the whipped cream and fresh blueberries, or an extra drizzle of the Abingdon Olive Oil Company’s Wild Blueberry Balsamic Vinegar or any leftover Blueberry Filling.
Notes
The nutrition chart is only a guesstimate.
You can partially freeze the cheesecakes if you feel it may be difficult to get them out of the pan and peel.
Nutrition Facts
Miniature Blueberry Cheesecakes
Amount per Serving
Calories
891.6
% Daily Value*
Fat
54.29
g
84
%
Saturated Fat
28.98
g
181
%
Trans Fat
1.02
g
Polyunsaturated Fat
3.25
g
Monounsaturated Fat
17.03
g
Cholesterol
193.37
mg
64
%
Sodium
948.36
mg
41
%
Potassium
307.57
mg
9
%
Carbohydrates
91.81
g
31
%
Fiber
3.14
g
13
%
Sugar
59
g
66
%
Protein
12.3
g
25
%
Vitamin C
2.43
mg
3
%
Calcium
226.73
mg
23
%
Iron
1.98
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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