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Mini Lemon Thyme Blueberry Cheesecake

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MINI LEMON THYME BLUEBERRY CHEESECAKE

mini-lemon-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
mini-lemon-blueberry-cheesecake
  • Prep Time10 min
  • Cook Time48 min
  • Total Time58 min

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

1

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

2

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.

3

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.

4

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

5

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.

6

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.

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