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
  1. Preheat oven to 350°. Line 20 wells of a mini-muffin pan with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-blueberry-swirl-cheesecakes/