Let me know how the bars turn out! Add sour cream; mix well. Remove from the oven and allow to cool at room temperature for at least 1 hour. You could use any kind of cookie for a crust â vanilla wafer cookies work really well as a base too! For the topping, thereâs a swirl of whipped cream and more chopped strawberries. Cover and chill 4 ⦠Bake mini cheesecakes in a preheated oven (350 F) for 18-20 minutes until the top of the cheesecakes harden (the inside must remain soft, so do not overcook them). Preheat oven to 325°F. If the cream cheese is too cold, it will stay lumpy and wonât incorporate with the other ingredients nicely. Try this recipe yourself! Preheat oven to 325°F (160°C). White Chocolate Blueberry Mini Cheesecakes - Country Cleaver Bake for 20 minutes. Bake at 325°F for 5 minutes, remove from the oven and set aside to cool. Turn heat to low and simmer about 5 minutes before setting aside to cool. Discard solids from strainer. Required fields are marked *. This keto cheesecake recipe will fool your non-keto friends You can click over to Iris’ post on her baby shower to see photos of these cheesecakes in blue cupcake liners at the baby shower. Comment document.getElementById("comment").setAttribute( "id", "a9c1b1fd92b632b7613b461650a1bde9" );document.getElementById("e500781255").setAttribute( "id", "comment" ); I’ve figured these things out so you don’t have to! A little while ago, I was invited to my friend Iris’ baby shower and I brought these Blueberry Cheesecakes. These yummy, mini berry swirl cheesecakes are perfect for individual desserts! Iris is the blogger behind Ribiselchen and she bakes the most beautiful cakes. Then you cool it down to room temperature. Half of the blueberry sauce will get divided and be swirled into each mini cheesecake. Make sure your cream cheese and eggs are at room temperature before mixing the cheesecake filling. Just give me cheesecake. Cool on wire rack 30 minutes. Top cheesecakes with fresh whipped cream if desired. Return the remaining blueberry sauce to the stove top. Mini Blueberry Cheesecake is an easy recipe that doesnât need any special equipment. Even I was surprised at how creamy and delicious the mini cheesecakes turned out. I really enjoy making this for my family and friends. Spread evenly to the edges of the cupcake liners with the back of a teaspoon if necessary. That’s a great idea! In a medium-sized bowl, whisk together the sugar and flour. Use cherry pie filling or apple â if using apple â add a little cinnamon to the cheesecake ⦠. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese and sugar until smooth. Store mini cheesecakes in an airtight container in the refrigerator for 3-4 days. Blueberry, peach, strawberry or in this case, raspberry. Do not go all the way to the bottom with that skewer or you might end up damaging the crust. Refrigerate until firm, about 4 hours. Your email address will not be published. Sure, that would work. You may also want to leave out the lemon juice in the filling and the baking time will be a little longer. Jump to Recipe. Reduce the heat to medium low and gently cook the filling, stirring frequntly to prevent burning, until ⦠Turn off the oven and leave the cheesecake ⦠So for this gorgeous berry swirl cheesecake, the recipe makes 24 mini ⦠Make this into mini cheesecakes: Halve the recipe, and use a mini cheesecake pan. They are in individual servings, theyâre easier to serve and clean up, and they make for better portion control (maybe, you might just find yourself eating a few :). Scoop the cheesecake filling into the muffin tins, on top of the crusts. Line 12 standard muffin tins with paper liners. Cool the sauce before serving. I am going to try to use the same recipe but for a regular sized cheese cake. thank you for this.I have been looking for recipes which use creamcheese spread. *I use Vollkornbutterkekse. Use a toothpick (or a small skewer) to swirl. Mini Blueberry Cheesecake tips. Bake for 10 mins, then lower the heat to 110C/90C fan/gas ¼ and bake for a further 30 mins. Distribute the filling evenly for 14 mini cheesecakes, pour blueberry jam on top (about 1 teaspoon for each cheesecake) and swirl jam using a knife or a toothpick. Whether youâre hosting a party during the holidays or a bbq in the summer, these mini blueberry ⦠**We only have cream cheese spread available here so that is what I use. You should check it out – she is so inspiring! Spray a 9-inch ⦠SO FUN AND CUTE!! Once the mixture begins to bubble, whisk together the water and cornstarch then add it to the saucepan. So, to bake the best Mini Blueberry Cheesecake, you first bake the perfect Mini Cheesecakes. Blueberry Mini Cheesecake. I would have to say that blueberries are my favorite berries. Your email address will not be published. I hope that works too!! It is up to you just how fruity you want these, but just scoop a bit on each cheesecake and remember you can always add more. Place a small spoonful of the strawberry jam on top of each cheesecake and use a wooden skewer or butter knife to create a swirl pattern (be careful not to disturb the cookie crust at the ⦠Now you can add the blueberry pie filling to the top. Reduce heat and continue boiling and stirring for 1-2 minutes until thickened. I would do an Oreo crust with 16 crushed Oreos (including filling) and 3 tablespoons (40 g) melted butter. Itâs mini cheesecakes made with Blueberry Syrup and fresh blueberries. Keep oven temperature at 325°F. Then, evenly distribute the blueberry swirl mixture on top (about 1 teaspoon or so per cheesecake) and swirl with a toothpick or knife. Cook until the berries begin to soften and release their juices, mashing the berries as it cooks. Recipe adapted from these Cheesecake Cupcakes and Live Well Bake Often. If you prefer to remove them first, place the cheesecakes in the freezer for 30 minutes or so to make it easier to remove the liners. Cover and set aside. This can be made ahead of time if ⦠Mix in the lemon juice and vanilla. :) thankyou so much!!! Yes! These fruity Mini Blueberry-Swirled Cheesecakes were a hit at the party. There will be blueberry sauce left over (perfect for use as pancake topping). // Terms & Conditions // Privacy Policy. Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until blended. The blueberry topping has a tangy taste that compliments the cheesecake. Use room temperature/soft cream cheese. Yes, I think store-bought preserves or pie filling would work too. I also have a recipe for large New York Cheesecake here. Hi! If you want pink swirls, Iโm sure you can substitute strawberries or raspberries for the blueberries. A classic. Strain through a mesh colander into a heat proof bowl and discard the solids. What was genius about this blueberry swirl cheesecake recipe is that after an hour, which wasnât enough time to fully bake the cheesecake, the oven was turned off and another hour of slow cooling (and cooking) occurred in a controlled environment. It will also ⦠I live in Sweden! Once the cheesecakes are chilled, serve and enjoy! Discard any solids from the strainer and set aside the blueberry sauce to cool. This will ensure a much smoother and creamier cheesecake! In a small saucepan over medium-high heat, bring the blueberries, sugar, cornstarch and lemon juice to a boil, stirring constantly. Add the lemon juice, lemon zest, and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed. I know that everyone loves strawberries. Bake crusts for 5 minutes and remove from oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set (bake in separate batches if using two muffin pans). Add a dollop of blueberry sauce to each cup and use a toothpick to ⦠Combine the blueberries, sugar, and lemon juice in a saucepan over medium heat. Line two standard 12-count muffin pans (or one standard 24-count muffin pan) with 14 cupcake liners and set aside. reduced the sugar by 1/4 cup and the texture is still great! If it has thickened too much to swirl, stir in one teaspoon of water at a time until it is about the same consistency as the cheesecake filling. Line 12 standard muffin tins with paper liners. Add eggs, one at a time, beating after each just until ⦠Combine the cranberries, sugar, water & lemon zest in a small saucepan and cook on medium-high heat until boiling, stirring to dissolve the sugar. They donât rise too much when baking, so be sure to fill the cups pretty much all the way for a full mini cheesecake. However, if Iâm feeling a little crazy, I like to have a little fruit puree swirled in. Add the egg and beat just until combined, do not overmix. Raspberry Swirled Mini Cheesecakes. There may be some crust mixture left over. Blueberry Cheesecakes for a baby shower? Add a touch of lemon juice and lemon zest and add ½ cup of fresh blueberries, stir until combined. Evenly distribute the cheesecake filling between all 14 cavities of the muffin pans. 2.8K shares. Preheat oven to 325ยฐF (160ยฐC). You’ll probably need to make double the amount to get enough to fill a regular-sized pan and also be sure to bake it longer. Cool completely in the tins on a wire rack, then chill in an airtight container in the refrigerator for at least two hours or overnight. Iris also write a post on how to make the incredible fault line cake she presented at the shower, including lots of photos and a video! Beat whipped cream ingredients to medium stiffness. In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil. July is National Blueberry month, but these mini, easy to make single-serve blueberry cheesecakes are delicious any time of year! Then, add in the eggs one at a time and mix on low speed until just combined. Then, with the help of a wooden skewer, delicately mix the blueberry jam into the cheese filling, making little swirls as you go. Once the mixture has thickened, remove from the heat. Crush the graham crackers or cookies in a food processor to make crumbs. In addition to the blueberry swirls, I added a tablespoon of lemon juice to the cheesecake filling. The Best American Bakery-Style Chocolate Chip Cookies, How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread), Austrian Topfen Dumplings (Topfenknรถdel). Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl and stir until well combined. In a medium-sized bowl, Stir together the crumbs, melted butter and sugar. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Place about a tablespoon of the mixture into each of the 12 cupcake liners and press it down firmly (a smooth-bottomed shot glass works well for this). Bake at 325° for 15 to 20 minutes or until just set. Crush the graham ⦠Refrigerate until firm, about 4 hours. Btw,is it okay to use a store-bought blueberry preserves or pie filling?:). Iโve tried your cream cheese frosting using the tub and it was a success! You can serve these mini cheesecakes in the liners. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. Continue Reading…, Copyright © 2020 ยท Daily Dish Pro on Genesis Framework ยท WordPress ยท Log in, ยฉ 2020 Living on Cookies ~ All rights reserved. Make a small well in the center of each cake with a spoon and drop about a teaspoon of blueberry jam over each cake. These blueberry swirl cheesecake bars are a must try for you cheesecake lovers. Filed Under: Cakes & Cupcakes, Pies & Tarts, Recipes, Sweet Treats Tagged With: brunch, cupcakes, easy, from scratch, party, Thank you for your response!! Spoon the mixture on top of the crust, filling the baking cups about 3/4 of the way, leaving room for the blueberry topping. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an ⦠As promised, Iâm sharing the Blueberry Mini Cheesecake with you today. One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. Using a small spoon, dollop a small amount of blueberry preserves into the centre of each cheesecake. Place about a tablespoon of the mixture into the each of the wells a lightly greased mini-cheesecake pan. These were amazing. With the mixer on low speed, gradually add the sugar-flour mixture to the cream cheese and mix until smooth. Spoon one small teaspoon of the blueberry swirl mixture on top of each cheesecake and swirl with a toothpick. Evenly distribute the mixture between all 14 cavities of the muffin pans, making sure to press each one down firmly into an even layer. Itâs creamy and not so sweet. The strawberries are mixed with a bit of sugar and water and allowed to sit for half an hour or so. No fruit, no nuts, nothing. One of my momâs specialties was homemade cheesecake. Your email address will not be published. Once cooled, remove the cheesecakes from the muffin pan, place them in an airtight container, and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Spoon the cheesecake mixture over the crusts. To Make the Cheesecake Filling: Preheat the oven to 300 degrees F. Place the cream cheese, sugar, and cornstarch in a large mixing bowl, and beat on medium speed (using the paddle attachment), until smooth. Cheesecake Cupcakes are always a good idea and are my go-to dessert when I am contributing to a party. Store tightly covered in the refrigerator for up to four days. She knew she was having a boy and everything was beautifully decorated in blue and rose gold for the shower. So back to the part about these Raspberry Swirl Mini ⦠Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Use a toothpick (or a small skewer) to swirl. Stir blueberry swirl mixture. They do not rise like regular cake or cupcakes so you can pretty much fill them up. Place a fine-mesh strainer over a heat-safe bowl, and carefully strain the blueberry mixture through it. Allow to cook for another 1-2 minutes, continuing to mash the berries and stirring, until the mixture has thickened. April 24, 2013 by lyuba 24 Comments. Just wondering, if I intend to do Oreo cheesecake bars, can I make the same it with the exact same ingredients and just adding the crushed oreos into the filling? I suggest starting with the blueberry swirl first so that it has time to cool before you swirl it into the cheesecake filling. Freeze it for 1 hour and then do the ⦠These creamy Mini Blueberry-Swirled Cheesecakes are easy to make and are perfect for taking along because theyโre already portioned, stable enough for transporting and everyone loves them. 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