Blueberry Cheesecake Cups

I eat fruit based on whatever fruit is on season, same with vegetable.  And when Whole Food had their one day 1 pint organic blueberries on sales for $1.99, I couldn't pass it up.  Did you all manage to get some too?  For the most benefit, it is best to eat it raw, without cooking or baking to get the most nutrients.  So, instead of baking with it, I used it as a decoration on these cheesecake cups.  The rest, we just washed and ate it by the handful.

I remembered my lazy cheesecake cups recipe that I did back in 2009 and this is another version revised from that recipe.  I used ginger snap cookies as a base this time and it soften up just like a crust.  Brilliant!

I did a no-bake cheesecake cookie cup in 2011 using the ginger snap as well if you are interested.
 

~Yield 10 cheesecake cups.  Double the recipe to make more.

Ingredients:

1 (8 oz) cream cheese
1/3 cup cane sugar
1/2 tsp. pure vanilla extract
1 large brown egg
2 Tbsp. organic wild blueberry premium spread (or any preserves or spread of your choice)
10 organic ginger snap cookies

Fresh blueberries for garnish

Method:

1.  In a big bowl, using an electric beater, cream together cream cheese, sugar and vanilla.  Add egg and beat until blended.  Lastly add 2 Tbsp. of blueberry spread and mix well with a spatula.

2.  In a muffin pan, lined 10 baking cups and add one ginger snap into each cup.  Scoop the cream cheese mixture into each cup and divided equally.

3.  Preheat oven to 350'F.  Bake for 15 minutes.  Cool on wire rack.  The cream cheese sink down after taking out from the oven.  Refrigerate for at least 2 hours.

4.  Decorate the top of cream cheese cups with some fresh organic blueberries.  I brushed the top with some melted honey (with a little water).  Keep refrigerated in an air-tight container until eaten.  Best within 3 days (if it can last that long).  Enjoy!