Friday, November 29, 2013
Blueberry Lemony Mini Cheesecake Tarts
This delicious recipe will earn you much praise from your friends and family. Sweet Blueberry topping over Lemony Cheesecakes are just the sweet dessert you will enjoy for the holidays or any occasion.
1 sleeve honey graham crackers, crushed to fine crumbs
4 tablespoons of butter, melted
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
1 tsp vanilla
2 cups blueberries
1 /4 cup granulated sugar
1/2 cup water
3 teaspoons of cornstarch
Preheat oven to 350 degrees. Line two 24 tin mini muffin tins with paper liners.
In a small bowl, mix the graham cracker crumbs with melted butter, stir with a fork until just moistened.
Spoon about 1/2 teaspoon of crumbs into each liner and pack down. Bake the crusts for about 8 minutes.
To make the topping.
Combine all topping ingredients in a medium saucepan mixing well. Bring mixture to a boil, reduce heat and simmer until the berries are reduced and the mixture thickens, about 15 minutes. Remove from heat and cool before using.
Top each cheesecake with about 1/2 teaspoon of the berry topping. Chill in the refrigerator until ready to serve.