Mini Blueberry Cheesecakes

These luscious mini cheesecakes are bright and fresh and have a buttery shortbread crust. 

Topped with flavorful bluberry preserves, they are the perfect bite sized summer dessert!

It has been such a busy few weeks, I feel like I've not been around much. Between a trip to Kansas, a busy work schedule, and the holiday weekend, it's been go, go, go! Speaking of the holiday weekend, I hope you had a wonderful 4th of July! Ours was pretty low key - my oldest came home for the long weekend so I got to spend time with both of my boys. My parents came over on the 4th as well and we had a delicious cookout filled with cheese stuffed burgers, my mom's famous potato salad, baked beans, and potato chips and dip. Isn't that the most traditional Americana menu ever? HA!

For dessert I created these amazing Mini Blueberry Cheesecakes. The crust is made from Walker's Shortbread Rounds and the decadent topping is Bonne Maman Wild Bluberry Preserves. I absolutely love using buttery Walker's Shortbread as the base for all sorts of bars and cheesecakes. The preserves are thick and sweet and filled with real blueberries, which adds the perfect bright touch to the cheesecakes. 

These Mini Blueberry Cheesecakes are simple to make and are the perfect dessert for your next barbecue, potluck, or summer party!

Mini Blueberry Cheesecakes
Author: Sarah Bates | The Chef Next Door
Makes 12
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Ingredients:
1 cup Walker's Shortbread Rounds crumbs (from about 9 cookies)
3 Tablespoons unsalted butter, melted
3 - 8 ounce packages low fat cream cheese, softened
2/3 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3 eggs
1 jar Bonne Maman Wild Blueberry Preserves
Lemon zest, for garnish

Preheat the oven to 325 degrees. Line a muffin tin with 12 paper liners.

Combine the shortbread crumbs and melted better and mix until combined. Press the crumbs onto the bottoms of the prepared muffin cups.

In the bowl of a stand mixer, beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing well after each addition. Spoon the batter evenly over the crusts.

Bake for 25 minutes, or until the centers are almost set. Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours.

Remove the paper liners from the mini cheesecakes. Spread a heaping teaspoon of the blueberry preserves on each cheesecake. Garnish each cheeseckae with a little lemon zest.

Bon Appétit!

As a member of the Walkers Shortbread Society, I received free products to create a delicious recipe for this post. No additional compensation was received. All opinions, as always, are my own.