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  • haskapandharvest

Haskap Mini Cheesecakes


  • 12 Golden Oreo cookies 

  • 2 bricks cream cheese

  • ¾ cup sugar

  • 1 tbsp lemon juice

  • 2 eggs

  • 1 tsp vanilla

1.Twist the Oreo cookies to separate the top from the bottom. Place the top in one medium size muffin paper cup and the bottom in the next one. Makes 24.

2. Beat remaining ingredients together. Fill each muffin cup about ⅔ full.

3. Bake at 357F for 15-20 minutes. Insert toothpick to check. Let cool.

4. Top with Haskap pie filling. Chill.

Haskap Pie Filling ( 

4 cups frozen Haskap berries

1 ½ cups sugar

4 tbsp cornstarch

¼ cup of strained Haskap juice

  1. Place the frozen berries in a colander to thaw and drain overnight.

  2. Save the strained juice.

  3. Place drained berries in a medium saucepan with the sugar

  4. Bring to a boil; then turn down to a simmer

  5. Add the cornstarch to the ¼ cup of juice

  6. Add this slowly to the berry/sugar mixture while it is simmering and stir to thicken

  7. Cool when thickened. Spoon onto mini cheesecake base.

           (Can half or double this recipe)

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