White Chocolate Blueberry Mini Cheesecakes

By á-57724

Ingredients

• 8 ounces Cream cheese, softened
• 1 Egg
• 1 tsp Vanilla
• 1/3 cup Sugar, divided
• 6 oz White Chocolate, melted
• 1 cup Blueberries, pureed
• 1 package Graham Crackers, crushed
• 3 Tbsp Butter, melted

Preparation

Step 1

Preheat oven to 350.
In a small bowl combine crushed graham crackers and butter until combined. Press into the bottom of 6 6-oz. ramekins, covering the bottom of each cup.
In large bowl, whisk together the cream cheese, egg, vanilla, 3 Tablespoons sugar, and melted white chocolate until smooth. Set aside.
In a small sauce pan combine one cup of pureed blueberries, and remaining sugar. Bring to a boil over medium heat and stir until the blueberry sauce begins to thicken. Remove from heat and let cool slightly.
Spoon cheesecake mixture into each ramekin. Dollop a small amount of cooled blueberry puree on top of the cheesecake mixture and using a chop stick gently stir and swirl the blueberry and cheesecake together. Repeat with all of the cheesecake cups.
Bake for 20 minutes. Remove from oven and allow the cheesecakes to cool. Place in fridge for at least one hour to finish chilling.