Cheesecake Minis With Homemade Berry Jam
Ingredients
- 12 gingersnaps
- an 8 oz. package fat free cream cheese, at room temperature
- an 8 oz. package Neufchatel cheese, at room temperature
- 1/2 cup Stevia In The Raw®
- 1/4 cup sugar
- 2 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- the zest of a lemon, grated
Lemony Cheesecake Minis
- 2 cups fresh berries
- 1/4 cup Stevia In The Raw®
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon lemon juice
- dash cinnamon
- dash nutmeg
Homemade Berry Jam
Instructions
- Preheat the oven to 350°. Place one rack in the middle of the oven, and another near the bottom. Place a cookie sheet on the bottom rack and use a pitcher or bottle to fill it halfway with water. Fill a 12-muffin pan with paper liners, and place a gingersnap flat-side down in the bottom of each.
- Use an electric mixer to beat the cheeses together until they’re light and creamy, about two minutes. Beat in the Stevia In The Raw® and sugar. Switch to a wooden spoon and stir in the eggs, one at a time, until they’re just combined. Stir in the vanilla and lemon zest.
- Fill each muffin liner to about 1/4? from the top. Bake for 20-23 minutes. Take the cakes out when they just start to turn golden on the edges and still jiggle a bit when you shake the pan. Let cool completely, then refrigerate at least 2 hours before serving.
Lemony Cheesecake Minis
- Place the berries in a medium saucepan, and use a potato masher to crush them up. Stir in the Stevia In The Raw® and sugar. Transfer about a tablespoon of berry juice to a small bowl, and stir in the cornstarch. Add the cornstarch mixture back into the saucepan.
- Cook the berries over medium heat for about 10 minutes, stirring often, until they come to a boil. Stir in the remaining ingredients. Let the jam cool completely before spooning over your cakes. You can use the jam to anchor extra berries onto your cakes.
Homemade Berry Jam