Recipe by Nicole Masson for Wyman's
Yield: 12 servings
For the Blueberry Swirl:
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 12 ounces cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- ½ cup fat-free plain greek yogurt
- 2 egg whites, room temperature
- 1 tablespoon all-purpose flour
- Preheat the oven to 350°. Prepare a 12 cup muffin pan with liners. Set aside.
- In a small saucepan, heat the frozen wild blueberries, granulated sugar, and lemon juice over medium heat. Bring to a simmer and lower heat to low. Simmer for 5-7 minutes, until the mixture starts to thicken. Blend until smooth, or if you prefer blueberry chunks, mash until you reach your desired consistency. Put in the refrigerator to cool while you prepare the crust and cheesecakes.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork. Evenly distribute the mixture between the liners. Using a cup, press down the mixture in each liner to make a tight crust.
- In a large bowl, using a mixer on low speed, beat the cream cheese and sugar until smooth. Gradually beat in the vanilla extract, greek yogurt, and egg whites. Beat in the flour until combined. Do not over mix, you do not want to add air into the mixture.
- Divide the batter evenly among the prepared baking cups. Top each with a teaspoon of the blueberry swirl mixture. Using a toothpick or butter knife, swirl the blueberry mixture into the cheesecake to create a marble effect.
- Bake for 25 minutes, or until the cheesecake centers are almost set. Let cool in the pan to room temperature.
- Place the mini cheesecakes in an airtight container and refrigerate for at least 3 hours before serving.