Blueberry and Oreo Mini Cheesecakes
Serves: 16 mini cheesecakes
 
If you want to make a gourmet looking dessert that is easy to do, definitely give these Blueberry and Oreo Mini Cheesecakes a whirl. It’s the perfect dessert for any party or BBQ.
Ingredients
For the Oreo crust:
  • 2 cups blended Oreos (approximately 27 cookies)
  • 2 tablespoons butter (28g), melted
  • 1 teaspoon (2g) ground nutmeg
For the cheesecake filling:
  • ¼ cup (48g) blueberries
  • 2- 8oz (about 500g) light cream cheese, room temperature
  • ½ cup (125g) plain yogurt
  • 1 cup (200g) granulated sugar
  • 1 tablespoon lemon juice (1/4 medium sized lemon)
  • Zest of half a lemon
  • Dash of salt
  • Seeds from ½ vanilla bean or ½ teaspoon (2g) vanilla extract
  • 2 large eggs, room temperature
  • ½ tsp (1.5g) flour
For the Blueberry Sauce:
  • 1 cup (190g) blueberries, divided ¾ cup (142g) ¼ cup (48g)
  • ½ teaspoon (2.5g) cornstarch
  • 1 tablespoon (15ml) water
  • 2 tablespoons (22g) blueberry jam (optional)
Instructions
For the Oreo crust:
  1. Preheat the oven to 325°F then line cupcake pans with liners.
  2. In a blender, pulse the Oreos until they are ground together. Pour the blended Oreos in a small bowl and add the melted butter and nutmeg. Mix until well combined.
  3. Divide the Oreo mixture among the cupcake liners and press down with the back of the spoon. Bake for 5 minutes then remove from the oven and set aside.
For the cheesecake filling:
  1. In a blender, pulse the blueberries until they are a purée. Set aside
  2. In a large bowl mix together the cream cheese, yogurt, sugar, lemon juice, lemon zest, salt and vanilla with a spatula.
  3. Stir the blueberry purée into the cream cheese mixture and stir until combined.
  4. Stir in 1 egg at a time, then the flour and mix until just combined. Do not over mix.
  5. Divide the batter among the cupcake liners.
  6. Bake for 22-25 minutes, or until the filling is set.
  7. Cool completely on a wire rack before chilling in the refrigerator for at least 4 hours (can also be made ahead and chilled overnight.)
For the blueberry sauce:
  1. With the back of a fork, smash ¼ cup of blueberries.
  2. Transfer the blueberries to a small saucepan and add the cornstarch, water, blueberry jam and the rest of the blueberries. Heat on low and stir occasionally.
  3. Continue to cook until the sauce starts to thicken and simmers for a few minutes. Remove from heat and transfer to a glass jar. Let the mixture cool at room temperature before chilling in the refrigerator.
To serve:
  1. Take the mini cheesecakes out of the refrigerator and keep them at room temperature for 5 minutes before serving.
  2. Top with the blueberry sauce and enjoy!
Recipe by Italicana Kitchen at https://italicanakitchen.com/blueberry-oreo-mini-cheesecakes/