A rich, creamy cheesecake filling is brightened by the sweet, zesty flavors of McCormick® Blueberry Lemon Finishing Sugar and balanced by a buttery, vanilla crust. It’s a refreshing take on a quick and easy treat.
A rich, creamy cheesecake filling is brightened by the sweet, zesty flavors of McCormick® Blueberry Lemon Finishing Sugar and balanced by a buttery, vanilla crust. It’s a refreshing take on a quick and easy treat.
Key products
Instructions
Instructions
- Line two 12-cup muffin pans with heavy-duty cupcake liners. For the Crust, mix vanilla wafer crumbs, brown sugar and melted butter in medium bowl until well blended. Spoon about 1 heaping tablespoon of crust mixture into bottom of each muffin cup, pressing to pack well.
Optional: Bake crusts 5 minutes in preheated 350°F oven. Allow to cool while preparing filling.
- For the Filling, beat heavy cream in large bowl with electric mixer until stiff peaks form, about 3 minutes. (If using a stand mixer, use whisk attachment and beat on medium-high speed.) In separate large bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down sides of bowl as needed. Mix in Blueberry Lemon Sugar, sour cream and lemon juice, beating on medium-high speed until well blended, about 1 minute. Gently stir whipped cream mixture into cream cheese mixture, just until blended.
- Spoon filling mixture evenly into each muffin cup. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight. Top with fresh blueberries and additional Blueberry Lemon Finishing Sugar, if desired. Store leftover cheesecakes in an airtight container in the refrigerator up to 1 week.
Test Kitchen Tips:
- After about 30 minutes at room temperature, cheesecakes will begin to soften and may stick to cupcake liners. Keep refrigerated until ready to serve.
- If the crusts have been blind-baked, you can remove the cupcake liners once the cheesecakes have chilled completely.
