Mini Raspberry Blueberry Cheesecakes (adapted from this recipe)
1 1/2 cups crushed gingersnaps
2 tablespoons butter (melted)
16 ounces cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup raspberry preserves or jam
1/2 pint blueberries
2 tablespoons white sugar
1/3 cup apple juice
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with aluminum liners (or paper in a pinch).
Crush the gingersnaps and mix with melted butter. Scoop one tablespoon of the gingersnap mixture into each liner.
Blend the cream cheese, sugar, eggs and vanilla. Pour cream cheese mixture over the gingersnap crust, almost to the top of each muffin cup.
Place cheesecakes in preheated oven, and bake 20-22 minutes (I wasn’t sure how long to bake them, so I set the timer to 15 minutes and then checked on them every 2 minutes).
Mix and cook all topping ingredients in a small saucepan over medium-low heat for 10 minutes, or until mixture thickens. Remove from heat and cool thoroughly before serving with cheesecakes. For those days when you don’t feel up to making the topping yourself, you can also open a can of pie filling (any type).
If not eating immediately, refrigerate. Makes 12 mini cheesecakes, and takes less than an hour! Wonders never cease.
Recommended for: an easy, scrumptious dessert that will impress everyone, a deliciously rich treat to go with a glass of wine at the end of the day, or a sinful snack to keep you going during the afternoon doldrums.