Not your regular kinda cheesecake… I made the crust of these yummy cheesecakes with.. WAIT FOR IT…
Bob’s Red Mill new pan baked granola that is. This stuff is So. Good. I used the Lemon Blueberry flavor for this particular recipe.
Cheesecake has always been one of my favorite desserts. I love how creamy and satisfying it is. And when it’s lemon flavored? Game over! As we approach falltime, I wanted to do one last fruity recipe to close to summer, and these cheesecakes did just the trick!
I made a super duper delicious lemon curd whipped cream to top my cheesecakes off with, and then a basic blueberry compote to make it even more extra. I couldn’t help myself! The blueberries I found at the store were BURSTING with flavor, it would have been a crime not to do something fantastic with them.
1, 1/2 pint blueberries
2 tablespoons water
1 tablespoon sugar
Combine in a small saucepan on medium high heat until reduced and syrupy. I smashed my blueberries against the side of the saucepan because I wanted that nice purple color.
You can make this recipe in LARGE muffin tins, if you don’t happen to have 4, 4-inch springform pans lying around.
Here’s the recipe!