Mini Blueberry Compote Cheesecakes
These Mini Blueberry Compote Cheesecakes are the perfect way to use up seasonal blueberries. A cookie crumb base with a light an fluffy cream cheese filling and topped the a sweet blueberry topping. A perfect after dinner dessert.
Servings: 12 cheesecakes
Calories: 174kcal
Ingredients
For the cheesecake:
- 8 oz cream cheese
- 1 Cup digestive biscuits crumbled
- 4-5 tablespoon butter melted
- 1 Egg
- 1 Teaspoon vanilla
- 1/3 Cup granulated white sugar
For the blueberry compote:
- 1 1/2 Cups blueberries fresh
- 2 Tablespoons granulated white sugar
- Juice of 1/2 lemon
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
- In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
- In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
- Remove after about an hour and remove the paper liners.
- In a small saucepan set over medium heat, add the blueberries, sugar and lemon juice. Cook, stirring occasionally, for 8-10 minutes. Remove from heat and leave to cool.
- Spoon the blueberry compote over the cheesecakes just before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Mini Blueberry Compote Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 174
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 133mg6%
Potassium 57mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 2mg2%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.