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Delicious Blueberry Mini White Chocolate Cheesecakes!!!

A whole weekend alone with me and Huck hasn’t happened in a long time. Nearly a year – since Ben and I got married and he was away working for the first three weeks of our marriage. Yesh, that was really sucky and thankfully a long time ago. But when the boys, or man, husband, guy is away Mom and Pupper will play. Or more accurately he will take up ⅔ of the bed, diligently wait on me to drop any minuscule amount of crumbs – like of these mini cheesecakes – so he can leap into the kitchen and hoover them up – he is my own personal furry Swiffer – and he will SIT ON ME when I am trying to relax my back, and am laying prone on the floor.

As the story goes, I hurt my back about 6 years ago doing things like this. Yeah, I did that. And then I hurt myself. I also kinda put a throwing axe into my shin, too. But whatever, that’s not the point. My back has been in a constant state of Ouchieeeee since then and it had put the kibosh on the running ever since. Countless times I have started and stopped running, mainly because the discs had decided to discombobulate themselves again in protest and I gave up on ever being able to run three measley miles again in my life. And then LivingSocial came along with a deal I couldn’t refuse… so before I had the chance to chicken out, I signed up.

Ingredients :

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter melted
2 (8 ounce) boxes cream cheese softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 egg
1 cup white chocolate chips
1 1/2 cups blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 teaspoon water

Instructions :

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Preheat oven to 325 degrees. Spray mini cheesecake pan with nonstick baking spray.
Combine graham cracker crumbs, 2 tablespoons sugar and melted butter. Divide evenly in the pan; pressing gently to the bottom.
In stand mixer blend cream cheese, 1/4 cup plus 2 tablespoons sugar and vanilla extract until smooth. . Melt white chocolate chips according to instructions on bag. Add the egg and white chocolate; mix just until blended in on low. Divide evenly in the cheesecake holes and bake for 25 minutes. Allow to cool for several hours or overnight before removing from the pan,
In small saucepan on low heat combine blueberries and sugar. Simmer just until the blueberries start to pop; approximately 3-4 minutes. In small bowl whisk cornstarch and water. Add to saucepan with blueberries and cook 1 additional minute. Cool before spooning on mini cheesecakes.

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