Small Blueberry Cheesecakes
Cheesecake with Blueberry topping made in individual Ramekins. I used walnut flour for my crust, to make them gluten free…
Small Blueberry Cheesecakes
- Crust
- 4 tablespoons walnut flour or graham cracker crumbs
- 2 teaspoons sugar
- 2 teaspoons melted butter
- 2 ramekin dishes about 4 inch in diameter
- spray ramekins with cooking spray.
- In each ramekin add 2 tablespoons walnut flour or graham cracker crumbs, add 1 teaspoon sugar mix together.
- Pour about 1 teaspoon melted butter in the crust mixture and mix together.
- Pat down crust mixture evenly in bottom of dish.
- Set aside to mix filling.
- Filling (makes 2)
- Preheat oven @ 350°, bake about 40 minutes.
- 8 ounce block cream cheese, room temperature
- 1/4 cup sugar
- 1 egg, room temperature
- 2/3 cup Blueberry pie filling for topping (more or less to taste)
- Directions
- Beat cream cheese and sugar together with electric hand mixer until smooth.
- Add egg and beat until smooth and completely blended together.
- Pour half of the filling in each of the ramekin dishes.
- Place ramekins in a baking dish or skillet with about an inch of water in the bottom.
- Set on cooling rack to cool, after cooled top each with about 1/3 cup blueberry pie filling.
