Did you know Michele's Ginger Hemp granola is our most award-winning-est granola, snagging both the Specialty Food Association sofi Award and the NEXTY award? Michele has created a creamy mini cheesecake recipe featuring seasonal fruit and a crunchy crust made with this seed-filled granola:
Blueberry Ginger Hemp Cheesecakes
Makes 12 mini cheesecakes
Ingredients
1/2 cup fresh or frozen blueberries
1 inch fresh ginger, peeled and sliced
2 T + ¼ c. sugar
2 T water
2 c. Michele’s Ginger Hemp Granola
1 ½ T. coconut oil, melted
¼ t. + ½ t. sea salt
8 oz. cream cheese, room temperature
8 oz. goat cheese, room temperature
2 large eggs, room temperature
1 t. vanilla extract
1 t. ground ginger
2 T. finely chopped crystallized ginger
Preparation
-Preheat oven to 375 and line a 12-cup muffin pan with cupcake liners
-In a small saucepan, cook the blueberries, fresh ginger, 2 T sugar and water on high until boiling, reduce heat to low and simmer for 10 minutes
-Remove from heat, strain syrup through a mesh colander and set aside; discard the solids
-In a food processor, pulse the granola, 1/4 t. salt, and coconut oil until evenly moist
-Press 2 T. of the granola mixture into the bottom of each cupcake liner, forming a nice thick crust
-Bake for 8 minutes, or until just golden brown, and remove to cool; lower oven temperature to 350
-In a stand mixer, beat the cream cheese on high until fluffy. Add the goat cheese, ¼ c. sugar and vanilla. On low, add the eggs, one at a time, remaining salt, ground ginger and crystallized ginger
-Pour half of the filling into a small mixing bowl and stir in the blueberry syrup
-In each cup, layer approximately 1 ½ T blueberry filling and 1 ½ T regular filling
-Add a dollop of the remaining blueberry filling to the top of each and swirl with butter knife
-Bake at 350 for 20 minutes
-Allow to cool and then refrigerate until firm and ready to serve (at least 2 hours)
P.S. If you try this recipe out, we'd love to hear about it--even better, we'd love to see it! Share your photos on Instagram or Facebook, and be sure to tag us, or email your photos to info@michelesgranola.com. We may just share your yummy creations (giving you ALL the credit, of course)!