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.
- Prep Time10 min
- Cook Time48 min
- Total Time58 min
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
- 2 cups blueberries, frozen
- 3 sprigs of thyme
- Juice from 1/2 lemon
- 1 tbsp. sugar
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.