Blueberry Topped Cheesecake Cupcakes
Recipe type: Dessert
  • 2 8-ounce packages of cream cheese, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 tablespoon of lemon juice
  • 1 tsp vanilla
  • 14 ginger and molasses cookies crushed
  • 2 tablespoons melted butter
  • 1 teaspoon corn starch
  • 1 teaspoon sugar
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries
  1. 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.
  2. Pour the crushed cookies into a small bowl and mix in the melted butter.
  3. Distribute evenly into paper lined cupcake pan. Pack the crust down, I used the back of a small spoon.
  4. 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.
  5. Scoop the cheesecake on top of the cookie crust, equally dividing it between the 12 cups. I used an 8-ounce scoop
  6. Bake in a preheated 350 degree F oven for 15 minutes. Turn off the oven and crack open the door and leave them in the oven for 30 minutes more.
  7. Remove them from the oven to finish cooling.
  8. In a small saucepan combine sugar, baking powder, and lemon juice. Heat until starting to bubble, stirring often.
  9. Reduce heat and add the fresh blueberries. Stir to coat, be careful not to smash up the blueberries when mixing.
  10. Fill each cooled cheesecake cupcake with a heaping tablespoon of cooled blueberries.
  11. Serve and eat.
  12. Refrigerate a couple hours before serving. They will keep up to 3 - 4 days in the refrigerator.
Recipe by Mamal Diane at