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Light and airy cheesecake full of citrus zing topped with a sweet fresh berry sauce.
For the crust:
Line a 12-cavity muffin tin with muffin liners.
Place the graham crackers into a food processor and process until they are very finely crumbled.
In a small bowl, combine the graham cracker crumbs and sugar. Stir in the butter and mix until incorporated. Spoon about 1 tablespoon of the mixture into each muffin tin cavity. Use the bottom of a 1/4-cup measuring cup to flatten the crumbs and smash them together.
For the filling:
In the bowl of a stand mixer, beat the heavy cream on medium speed until thickened and medium peaks form; don’t let it go all the way to stiff peaks.
In a medium mixing bowl, whisk by hand the cream cheese, sugar, lemon juice, lemon zest, vanilla, and salt until smooth. Add cream cheese mixture to heavy cream and mix until fully incorporated.
Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe in to the cups.) Refrigerate for at least 6 hours to set or overnight for best results.
Serve with lemon-blueberry sauce.
For the lemon-blueberry sauce:
In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1/2 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes.
Cool and store in the refrigerator for up to 1 week.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!