These gluten free granola crust mini cheesecakes are infused with lemon and thyme and topped with a quick blueberry thyme compote.
When you think New York and you think food, what is it known for?
A few things come to mind, apples obviously (boring), bagels (nothing compares to a NY bagel, that’s for sure), pizza (unless you’re from CT and want to argue about CT/New Haven pizza being the original/better than NY pizza – you’re wrong btw on that) and last but not least, cheesecake.
This is where I become a bad New Yorker, I gotta admit, I’m not a huge fan of NY style cheesecake.
Put a ricotta filled Italian style cheesecake in front of me and that’s a whole different story (way more my style).
It’s not that I dislike NY cheesecake, it’s just that it’s too much. Like 3 forkfuls and I’m done. Between the eggs, the copious amounts of cream cheese and sour cream, it sits like a brick in my stomach.
But a couple of weeks ago, I was in the city with Ulysses for a work dinner of his and a dessert platter that included cheesecake came out. A huge slice of the famous NY cheesecake took center stage on the plate so of course, I had to (even if somewhat reluctantly) scoop some up and put it on my plate to try.
I assumed one large spoonful of the cheesecake would be plenty due to our history but as soon as that spoon hit my mouth and I tasted the light and fluffy rendition the restaurant had made, I was sold.
I don’t really know what they did differently than most places, but I knew I wanted to recreate the light, airy filling at home because that’s a cheesecake I can get behind.
Making mini cheesecakes was a given. Who has time for springform pans and dream crushing cracks down the middle of your cake? Yeah, ain’t no need for that kind of pressure in life. Muffin tins work just as well and then they’re already perfectly portioned! No brainer.
Using neufchâtel cheese (basically low fat cream cheese) and Greek yogurt, the filling in these cakes is light and airy.
The lemon and thyme infusion brightens it up even more and adds a pop of freshness in each bite. There’s thyme in the blueberry compote topping too bringing the flavors all together and instead of the typical graham cracker crust, these lemon thyme blueberry mini cheesecakes have a gluten free granola crust thanks to Udi’s original granola.
New York, take note, your cheesecake needs some adjustments.
Love this Lemon Thyme Blueberry Mini Cheesecakes recipe?
Try some other delicious gluten free desserts like Cookie Dough Bars with Chocolate Chips and Tart Cherries, Key Lime Coconut Panna Cotta, and Sweet Potato Oat Bars.
For the crust
For the cheesecake
For the blueberry topping
Serving Size: 1
Amount Per Serving: Calories: 228 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 97mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 3g Sugar: 18g Sugar Alcohols: 0g Protein: 7g
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.