4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with blueberry goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1 1/2 cups fresh blueberries
Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar and continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve. Top with a sprinkling of fresh blueberries.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.
Makes approximately 12 mini cheesecakes.
***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Goat's milk cheese comes in many flavors, including various fruit flavors. If you can't find a cheese that exactly matches the flavor of the cheesecakes, try a complimentary fruit flavor and create something new!***
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