The sun has finally been showing its face in my neighborhood, and slowly but surely, the snow is starting to melt. While the temperatures are nowhere near the shoulder-baring variety, they are warm enough to allow us to spend a few hours outside, even if it is only to pick up the debris from a long winter and get started cleaning out long dormant gardens.
With spring underway and summer around the corner, it's time to start thinking about picnics and summertime entertaining, and what better way to do it than with a few finger food dessert options, like mini cheesecakes with a hint of honey and the burst of summer blueberries
Blueberry Lemon Cheesecake with Blueberry Cream
8 ounces cream cheese, softened
¼ cup honey
1 teaspoon grated lemon rind
2 tablespoons sour cream
1 cup Cascadian Farm Frozen Blueberries
2 teaspoons honey
24 mini phyllo shells
1 cup heavy cream
Preheat oven to 350º F. Beat softened cream cheese until light and fluffy. Add in ¼ cup honey, lemon rind and egg and beat. Stir in sour cream. Set aside. Over medium heat, warm blueberries and 2 teaspoons of honey in a saucepan until soft and juicy. Using an immersion blender, blend into a lumpy syrup. Add in ½ cup of the mixture to the cheesecake batter and stir to combine. Reserve remaining blueberry sauce.
Fill phyllo shells with cheesecake batter, just slightly below the top. Bake at 350º F for 15- 0 minutes until centers are set. Remove from oven and cool.
Just before serving, beat together 2 tablespoons blueberry sauce with the heavy cream until stiff peaks form. Pipe onto the mini cheesecakes and garnish with a single blueberry and grated lemon rind.
Makes 24 mini cheesecake bites.
Photo by Shaina Olmanson
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