Mini Blueberry Cheesecakes

Name: Mini Blueberry Cheesecakes
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: blueberries; sugar; lemon juice; water; cornstarch

15 mins prepServes 12

These mini cheesecakes were a favorite dessert of my brother Tom, topped with homemade blueberry sauce, and originally made by Mom for his special occasions. The cheesecake is crafted in jumbo muffin tins for a larger mini cake experience. The blueberry compote includes fresh blueberries, sugar, lemon juice, and a cornstarch thickening agent.

12 servings

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Instructions

1: Combine blueberries, sugar, lemon juice, and ½ cup of water in a saucepan and bring to a boil.

2: Meanwhile, combine the cornstarch and 2 tablespoons of water in a small bowl and whisk until smooth.

3: When the berry mixture comes to a boil, stir in the cornstarch mixture, reduce to a simmer and let simmer for 2 minutes until nice and thick.

4: Remove from heat and let cool slightly. The sauce will thicken as it cools.

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Mini Blueberry Cheesecakes

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