Side Pannel
Vanilla Bean Mini Cheesecakes with Blueberry Sauce
Vanilla Bean Mini Cheesecakes with Blueberry Sauce
- Recipe Submitted by maryjosh on 11/10/2016
Ingredients List
- For the crust:
- 1/2 cup sweetened flake coconut
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cut into small pieces
- 3 tablespoons granulated sugar
- pinch salt
- For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste
- For the blueberry topping:
- 1 cup blueberries
- 1-2 teaspoons lemon juice, to taste
- 2 tablespoons sugar
- 1-2 tablespoons water
Directions
Preheat oven to 325°. Spread coconut onto bottom of small baking pan. Bake for 10-12 minutes, stirring every few minutes, until toasted. Set aside to cool slightly.
Increase oven temperature to 350°. Grease 12 cups of a mini cheesecake pan or line 12 cups of a miniature muffin pan with paper liners.
To make the crust:
Mix flour, butter, 3 tablespoons sugar, and salt with a fork, pastry blender, or your hands. Mix in toasted coconut.
Press 1 & 1/2 to 2 tablespoons of mixture into bottom and partially up the sides of prepared pan. Bake for 15 minutes. Set aside to cool slightly.
To make the cheesecake filling:
Beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Pour batter onto crusts, filling each cup. Bake 15-18 minutes, or until cheesecakes are set. Cool in pan on wire rack for about an hour. Refrigerate at least 2 hours before serving.
To make the blueberry topping:
Place blueberries, lemon juice, 2 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 2-3 minutes. Reduce heat and simmer for another 2-3 minutes, stirring to desired consistency. Add more water if necessary. Remove from heat and cool slightly. Refrigerate until ready to use. Serve cold or warm over cheesecakes.
Increase oven temperature to 350°. Grease 12 cups of a mini cheesecake pan or line 12 cups of a miniature muffin pan with paper liners.
To make the crust:
Mix flour, butter, 3 tablespoons sugar, and salt with a fork, pastry blender, or your hands. Mix in toasted coconut.
Press 1 & 1/2 to 2 tablespoons of mixture into bottom and partially up the sides of prepared pan. Bake for 15 minutes. Set aside to cool slightly.
To make the cheesecake filling:
Beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Pour batter onto crusts, filling each cup. Bake 15-18 minutes, or until cheesecakes are set. Cool in pan on wire rack for about an hour. Refrigerate at least 2 hours before serving.
To make the blueberry topping:
Place blueberries, lemon juice, 2 tablespoons sugar, and 1 tablespoon water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Continue to boil for 2-3 minutes. Reduce heat and simmer for another 2-3 minutes, stirring to desired consistency. Add more water if necessary. Remove from heat and cool slightly. Refrigerate until ready to use. Serve cold or warm over cheesecakes.
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