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When we were at Disney World this year my granddaughter became very about adventurous about which foods she would try. We had coupon vouchers for our meals, each voucher entitled you to a full meal from drink to dessert.The kids loved that they could have dessert at every meal. Actually, I was pretty pleased about that myself. I always chose the cheesecake. So one afternoon as we were choosing our desserts I chose cheesecake and she chose the chocolate cake. She thought her cake tasted great, she was curious about my cheesecake so I coaxed her into a small bite and that’s all it took, another cheesecake lover is born! Excuse her crazy hair, it had been a busy day full of many awesome experiences, and man was it hot outside!

I decided to teach her a simple recipe for making cheesecake. Kids love these cupcake size cakes, topping them with this simple homemade blueberry sauce makes them super scrumptious. Plus I’m crazy about blueberries. These little berries are packed with antioxidants, vitamin C, and they have a sweet and tangy taste. Perfect pairing with cheesecake.

Makes 12 cheesecake cupcakes
You’ll need:
Filling:
2  8-ounce packages of cream cheese, room temperature
3/4 cup sugar
2 eggs
1 tablespoon of lemon juice
1 tsp vanilla
Crust:
14 ginger and molasses cookies crushed
2 tablespoons melted butter
Blueberry Topping
1 teaspoon corn starch
1 teaspoon sugar
1 tablespoon lemon juice
2 cups fresh blueberries

I first get my cheesecake cookie crust ready by putting the cookies in a plastic bag and crushing them with a rolling pin. You can make them as fine as you like, you can leave some small bits of cookie. Pour the crushed cookies into a bowl and mix in the melted butter.

Distribute evenly into paper lined cupcake pan. Pack the crust down, I used the back of a small spoon.

Using a blender or hand mixer, mix together the cream cheese, sugar, lemon juice, and vanilla, until combined. Add the two eggs. Slowly get the mixer up to the highest setting. Mix until it’s creamy, not lumpy.

Scoop the cheesecake on top of the cookie crust, equally dividing it between the 12 cups. I used an 8-ounce  scoop.

Bake in a preheated 350 degree F oven for 15 minutes. Turn off the oven and crack open the door, leave them in the oven for 30 minutes more. Remove them from the oven to finish cooling.

In a small saucepan combine sugar, corn starch, and lemon juice. Heat until starting to bubble, stirring often. Reduce heat and add the fresh blueberries. Stir to coat, be careful not to smash up the blueberries when mixing.

Fill each cooled cheesecake cupcake with a tablespoon of cooled blueberries.

Serve and eat.

Refrigerate a couple hours before serving. They will keep up to 3 – 4 days in the refrigerator.

You may also like:

Raspberry Lemon Muffins

Banana Muffins with Cinnamon Crumb Topping