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Mini Blueberry Cheesecakes with Trefoils™ Cookie Crust

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The bak­ing with Girl Scout Cook­ies® saga con­tin­ues! Tre­foils™ are some­times seen as the plain, bor­ing cook­ies that you always have extra boxes of after a booth sale. My sis­ter had an extra box of Tre­foils™ from last year and gave them to me on the con­di­tion that I bake some­thing with them. Also, did you know that Feb­ru­ary 8th is National Girl Scout Cookie Day?

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I was a lit­tle burned out on choco­late, as crazy as that may sound, so I wanted to make some­thing for my office for Valentine’s Day that was deca­dent, but lighter. I made my Mini Black­berry Cheese­cakes recipe and replaced the black­ber­ries with blue­ber­ries. I also replaced the vanilla wafer cook­ies with the but­tery, fra­grant Tre­foils™ and added some almonds in too (omit­ting the almond extract in the original).

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It was easy to con­vince my office-mates to try these treats. The fruit on top makes it “healthy”; they’re bite-sized; they have Girl Scout Cook­ies® in them, which makes them “lim­ited edi­tion”. The crust on these are deli­cious and it goes well with the tangi­ness of the cheese­cake and the tart berries.

Feel free to sub your favorite fruit on top or replace the cook­ies with what you have on hand. I had some extra fill­ing and crust and swirled in some choco­late chips and crunchy cookie but­ter for a rich Valentine’s treat.

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Mini Blue­berry Cheese­cakes with Tre­foils™ Cookie Crust Recipe

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By nicole Pub­lished: Feb­ru­ary 19, 2013

  • Yield: 24 mini cheese­cakes (24 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 1 hr 30 mins

The fruit on top makes it "healthy"; they're bite-sized; they have Girl Scout Cook­ies® in them, which makes them "lim­ited edi­tion". The crust on these are deli­cious and it goes well with the tangi­ness of the cheese­cake and the tart berries. Feel free to sub your favorite fruit on top or replace the cook­ies with what you have on hand.

Ingre­di­ents

Instruc­tions

  1. Pre­heat oven to 350 degrees and line 2 muf­fin trays with cup­cake lin­ers. Crush cook­ies in the bowl of a food proces­sor, then add melted but­ter and vanilla.
  2. Add about a table­spoon of cookie crust to each cup­cake liner and press down with fin­gers or the bot­tom of a glass.
  3. In the bowl of a stand mixer, beat cream cheese and sugar until com­pletely smooth. Add eggs one at a time, beat­ing after each addi­tion. Add sour cream and mix again. Make sure there are no chunks of cheese or cream in the mix­ture, then scoop mix­ture into lin­ers using a small cookie scoop. Do not over-fill. You want a good crust to fill­ing ratio.
  4. Bake for 20 min­utes in muf­fin trays.
  5. While the cakes are bak­ing, add black­ber­ries, 1/4 cup sugar, water, and a few drops of lemon juice to a pan. Bring to a boil over medium-high heat and cook for 4 to 5 min­utes or until the berries reach the con­sis­tency you desire. Remove from heat and allow to cool before top­ping cheesecakes.
  6. Once cakes and top­ping are cool, top with about a table­spoon of berries and set in the fridge for at least 2 hours (overnight is best).

    Comments

    1. miss mochi says:

      “¾ cup sugae” is that a typo for sugar, or is it a sugar sub­sti­tute I am unfa­mil­iar with?

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