MINI LEMON THYME BLUEBERRY CHEESECAKE

Our Blueberry Cobber Soft Granola is the one-step crust for our Mini Lemon Thyme Blueberry Cheesecake recipe. Did you know our Soft Granola is so soft it can be pressed into pans, tins & trays to form a soft, chewy or crunchy crust? Try all three textures by adjusting the bake time.

All of our recipes are gluten-free, & this one also has a dairy-free option.

Mini Lemon Thyme Blueberry Cheesecake

Prep Time10 min
Cook Time48 min
Total Time58 min

CUISINE
- American
COURSE
- Dessert
COOKING METHOD
- Baking
- Simmering
DIET
- Gluten Free
- Low Fat

INGREDIENTS

Cheesecake & Crust

10 oz. bag The Toasted Oat Blueberry Cobbler Soft Granola
5 oz. cream cheese [non-fat & dairy free option], room temperature
1 1/4 cup plain Greek yogurt [non-fat & dairy free option]
Zest of 1 lemon
Juice of 1/2 a lemon
1 egg, room temperature
3 tbsp. pure maple syrup
1/4 tsp. vanilla extract
4 sprigs of fresh thyme

Blueberry Topping

2 cups blueberries, frozen
3 sprigs of thyme
Juice from 1/2 lemon
1 tbsp. sugar

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Place liners in all 12 muffin tins.

Evenly divide Blueberry Cobbler Soft Granola into the muffin tins and press down using your thumb or a spoon to mold the granola into a crust.

In a medium bowl, beat the cream cheese & Greek yogurt until fluffy. Add the remaining cheesecake filling ingredients until well incorporated — lemon zest, lemon juice, egg, maple syrup, vanilla & thyme.

Pour the cheesecake filling on top of the Soft Granola crust in the muffin tin. Bake for 28minutes.

While cheesecakes are in the oven, make the blueberry topping. In a small saucepan, place frozen blueberries, thyme leaves, lemon juice & sugar over medium-low heat. Bring to a simmer, stirring occasionally, & cook until it begins to thicken, about 15-20 minutes.

Remove individual cheesecakes from muffin pan & let cool on a cooling rack. When cheesecakes are completely cool, spoon on the blueberry topping & garnish with thyme leaves.