Mini Cheesecake with Blueberry Sauce. Mini no bake cheesecakes with blueberry sauce, served in small mason jars. Ready fast since the cheesecake is no bake, made with cream cheese, greek yogurt and whipped cream. Perfect dessert for a party since they can be transported so easily.

Ingredients of Mini Cheesecake with Blueberry Sauce. How to serve Gluten-Free Mini Cheesecakes with Blueberry Sauce. When ready to serve, remove the mini cheesecakes from cupcake liners and place on a serving plates. You can cook Mini Cheesecake with Blueberry Sauce using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mini Cheesecake with Blueberry Sauce

Prepare 1/3 Cup of Gram Cracker Crumbs.
It's 1 Tbsp of Melted Butter.
It's 1 Pkg (8 oz) of Cream Cheese, Soften).
It's 1/4 Cup of White Sugar.
It's 1 of Egg.
It's 1/2 tsp of Vanilla Extract.

Spread coconut onto bottom of small baking pan. Vanilla Bean Mini Cheesecakes feature a toasted coconut crust, sweet, vanilla cheesecake, and a fresh blueberry sauce. Combine blueberries, sugar, corn starch, and lemon juice in a medium saucepan. Over low heat, cook mixture, mashing Recipe for mini Cheesecakes is originally from a friend in Texas.

Mini Cheesecake with Blueberry Sauce step by step

Preheat 325, line 6 miffin cup with paper.
Mix Graham Cracker and butter well, spoon in to muffin cups, press down with a shot glass.
Bake for 5 min, remove, keep oven on.
Beat cream cheese until fluffy, beat in sugar (abput 5 minute total) add egg and vanilla extract mix well.
Spoon in mixture evenly, also to the rim. Bake for 25 min.
Cool in pan completely before removing to chill in fridge. Serve with homemaker blueberry sauce.

For the blueberry sauce, we will be making a preserve on the stovetop. Bring the blueberries to a simmer. Add sugar, lemon juice, and water. How to Make Mini Blueberry Cheesecakes: Start by baking the mini phyllo cups. Yes, they are pre-baked straight from the freezer, but this step makes them crispy and even tastier.