Yields: 24 Mini Cheesecake Bites
Organic Blueberry Cheesecake Bites with Agave & Lemon
(8 Item Recipe)
8 ounces light cream cheese, softened
¼ cup Organic Agave
1 teaspoon grated organic lemon rind
2 tablespoons light sour cream
1 cup Organic Frozen Blueberries
2 teaspoons organic Agave (For Blueberry cream)
24 mini phyllo shells
1 cup organic heavy cream
Preheat oven to 350º F. Beat softened cream cheese until fluffy and light. Add in ¼ cup agave, lemon rind and egg and beat. Stir in sour cream. Set aside. Over medium heat, warm blueberries and 2 teaspoons of agave in a saucepan until soft and juicy. Using blender, blend until it becomes a lumpy syrup. Add in ½ cup of the mixture to the cheesecake batter and stir to combine. Reserve remaining blueberry sauce for blueberry cream.
Fill phyllo shells with cheesecake batter, just slightly below the top. Bake at 350º F for 15- 20 minutes until centers are set. Remove from oven and cool.
Just before serving, beat together 2 tablespoons blueberry sauce with the heavy cream until stiff peaks form. Pipe onto the mini cheesecakes and garnish with a single blueberry and grated lemon rind.