Mini white chocolate blueberry cheesecake


°1 cup of graham crackers
°2 tsp of sugar
°4 tsp of melted butter
°2 (8 oz) pack soft cream cheese
°1/4 cup plus 2 tsp of sugar
°1 teaspoon vanilla
°1 egg
°1 cup white chocolate chips
°1 1/2 c of blueberries
°1/4 c of sugar
°1 t cornstarch
°1 t of water
Preheat oven at 325 degrees. Spray a mini cheesecake pan with non-stick baking spray.
Combine the graham cracker crumbs with 2 tablespoons of the sugar and the melted butter. Divide evenly in skillet; Gently press on the bottom.
In a blender, blend the cream cheese, 1/4 cup plus 2 tablespoons of the sugar, and the vanilla extract until smooth. . Melt the white chocolate chips according to the instructions on the bag. Add eggs and white chocolate. Mix until blended over low heat. Divide evenly into cheesecake holes and bake for 25 minutes. Leave to cool for several hours or overnight before removing from the pan.
In a small saucepan over low heat, combine blueberries and sugar. Simmer until blueberries begin to pop; 3-4 minutes approximately. In a small bowl, whisk cornstarch and water. Add to pot with blueberries and cook 1 minute more. Cool before spooning onto the cheesecake.
Enjoy !

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