The Brighter Side of Gluten Free: Mini Cheesecakes with Blueberry Sauce

Gluten Free Mini Cheesecakes with Blueberry Sauce

I love cheesecake. It is probably my favourite dessert. Even better when topped with homemade blueberry sauce...mmm. Because it's just the two of us around here, making a full sized cheesecake would be kind of ridiculous... I have no doubt we would eat it, but that's just the problem. For our anniversary this year, I decided to try a more sizable version of that delicious cake. It turned out amazing... and we finished all six mini cheesecakes within a day. Oops!

Delicious!

Last weekend we were invited to spend some time at a friends cabin a few hours north of Saskatoon. We had an amazing time fishing, swimming, trying out some water sports, and hot tubbing! Unfortunately, my attempt at a sort of wake boarding was a bit of a failure. When I fell the rope tightened around my arm and I ended up dragging behind the boat for a ways. No broken bones, but some serious rope burn and crazy bruising. Because I had that pulmonary embolism awhile back, I am on blood thinners which didn't really help with the bruising. As you can see, it's very pretty. I am getting good at using my left hand, but hoping to regain use of that arm fairly soon!

2 days after it happened... it's even more bruised now if you can believe it!

Ok, enough show and tell for now, on to the recipe.

This recipe can easily be doubled or tripled to feed more people. Also, you can change up the toppings however you like - fresh fruit, whipped cream, crushed up candy bar, etc.

(Makes 6 Mini Cheesecakes)
Ingredients

For Crust:
1/3 cup GF Graham Cracker Crumbs (or any cookie crumbs)
1 Tbsp Sugar
1 Tbsp Melted Margarine

For Cheesecake:
1 8oz Package of Cream Cheese, softened
1/4 cup Sugar
1 1/2 tsp Lemon Juice
1/4 tsp Vanilla Extract
1 Egg

For Blueberry Sauce:
about 1 cup Blueberries
3-4 Tbsp Sugar
Just enough water to almost cover blueberries in a saucepan
1 tsp Lemon Juice (optional)

Directions

Crust:
Crush graham crackers in a ziplock bag and mix with margarine and sugar. (you could also use other types of gf cookies)
Grease 6 muffin tin holes and press mixture into the bottom.
Bake at 325 for 5 minutes. Let cool.

Cake:
Beat together cream cheese, sugar, lemon juice, and vanilla until smooth. (Use a hand mixer or stand mixer).
Mix in egg until just combined.
Pour batter into prepare crusts and bake at 325 for 25-35 minutes (until centre feels somewhat firm)
Let cool completely before removing from pan.
Chill cheesecakes in fridge until ready to serve.

For Blueberry Sauce:
Combine all ingredients in a small sauce pan and bring to a boil, stirring occasionally.
Let simmer 5-10 minutes, until it just barely starts to thicken.
It will thicken more as it cools.
Spoon over cheesecakes when serving.