Recipe: Blueberry Ginger Hemp Cheesecakes


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


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


-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 We may just share your yummy creations (giving you ALL the credit, of course)!





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