Mini Lavender Blueberry Cheesecakes

 

INGREDIENTS

  • 6 shortbread cookie fingers, finely crushed (about 1 cup)

  • 1 Tbsp. butter, melted

  • 6 Tbsp. Jackie’s Jam Chambord Blueberry (divided)

  • 3/4 cup blueberries (divided)

  • 2 pkg. 8oz. Cream Cheese, softened

  • 1/2 cup plus 1 Tbsp. sugar (divided)

  • 1/2 tsp. vanilla

  • 2 eggs

  • 1/2 cup heavy whipping cream

  • 1 tsp. dried lavender flowers

INSTRUCTIONS

Heat oven to 325°F.

Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

Add 2 Tbsp. preserves to 1/2 cup blueberries in small bowl; stir gently to evenly coat blueberries with preserves. Set aside.

Beat cream cheese, 1/2 cup sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; reserve for later use. Add 2 Tbsp. of the remaining blueberry preserves to remaining batter; stir just enough to slightly swirl preserves into batter.

Spoon reserved plain batter evenly over crusts; top with preserve-coated blueberries, then swirled blueberry batter.

Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely

Refrigerate 2 hrs.

Beat whipping cream and remaining sugar in small bowl with mixer on high speed until soft peaks form.

Spoon remaining blueberry preserves onto tops of cheesecakes; top with whipped cream, remaining blueberries and the lavender flowers.

Servings: 12

Option: Any flavor of Jackie’s Jam will work.

Based on a Recipe from My Food and Family.

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