These Mini Blueberry-Swirl Cheesecakes will make a delightful addition to the sweets course of your afternoon tea. Mini Blueberry-Swirl Cheesecakes pictured with Chocolate-Drizzled Lace Cookies.
Mini Blueberry-Swirl Cheesecakes
Serves: 20
Ingredients
- ⅓ cup blueberry preserves
- 1 cup cinnamon graham cracker crumbs (approximately 6 whole crackers)
- 3 tablespoons unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 350°. Line 20 wells of a mini-muffin pan with paper liners.
- In the container of a blender, process preserves until pureed. Strain pureed preserves through a sieve to remove and discard any remaining blueberry pieces. Transfer preserves to a pastry bag.
- In a small bowl, stir together cracker crumbs and melted butter until well blended. Spoon approximately 1½ teaspoons crumb mixture into each prepared well of muffin pan. Using the end of a wooden spoon handle, firmly press crumbs into bottom of wells to form a crust.
- In a large bowl, beat together cream cheese, sugar, and vanilla extract with a mixer at medium speed until smooth and well blended. With mixer at low speed, add egg, beating just until blended. Divide cream cheese mixture among prepared wells.
- Cut a small hole in tip of pastry bag. Pipe 4 drops of preserves into each well. Drag the end of a skewer through preserves to swirl.
- Bake until centers of cheesecakes are set, 9 to 10 minutes. Let cool for 10 minutes. Remove cheesecakes from pan, and let cool completely on a wire rack. Place cheesecakes in a covered container, and refrigerate until cold, at least 2 hours.
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