Mini Blueberry Cheesecakes
1 cup blueberries, divided
1 teaspoon cornstarch
2 teaspoons sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons water
3/4 cup crushed graham crackers
2 tablespoons butter or margarine
1 teaspoon sugar
8 oz. cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
In a saucepan, stir the cornstarch and sugar together. Add 2/3 cup blueberries, the lemon zest, and the lemon juice. Cook over low heat, mashing and stirring until mixture thickens and clears. Turn off heat and add the last 1/3 cup of blueberries.
Preheat oven to 350 degrees.
While the blueberry mixture cools, melt the butter in a microwave-safe bowl. Add the crushed graham crackers and 1 teaspoon sugar. Stir. Press the mixture into the bottom of muffin cup liners. I used the bottom of a glass dish to press the mixture down.
Top with a tablespoon of the blueberry mixture.
With a mixer, beat together the cream cheese, 1/3 cup sugar, egg, and vanilla. Spoon over blueberry mixture. Bake about 20 minutes or until slightly puffed.
When ready to serve, top with some Cool Whip and a couple extra blueberries.
Yields: about 10 mini cheesecakes