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?
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).
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.
Mini Blueberry Cheesecakes with Trefoils™ Cookie Crust Recipe
- Yield: 24 mini cheesecakes (24 Servings)
- Ready In:
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.
- 8 ounces Trefoils™ or any shortbread cookie
- 2 handfuls almonds unsalted
- ½ stick unsalted butter melted
- 1 teaspoon vanilla extract
- 12 ounces cream cheese
- ¾ cup sugar
- 2 eggs
- ¼ cup sour cream
- 11 ounces blueberries
- 1 teaspoon lemon juice
- ¼ cup sugar for topping
- 1 tablespoon water
- 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.
- Add about a tablespoon of cookie crust to each cupcake liner and press down with fingers or the bottom of a glass.
- 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.
- Bake for 20 minutes in muffin trays.
- 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.
- 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).