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Home / Recipes / American

Dessert for 9

Lemon Thyme Blueberry Cheesecakes

$4.69for 450 minServes 9

These mini cheesecakes bake over cinnamon granola crusts and finish with warm blueberries, lemon, and fresh thyme.

Lemon Thyme Blueberry Cheesecakes

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Cereal and granola, 1.5 oz$0.20/oz typical1.5 oz$0.30Typical price
Swiss, 4 oz$0.40/oz typical4 oz$1.60Typical price
Sour cream, 8.5 oz$0.14/oz typical8.5 oz$1.19Typical price
Lemons and limes, 2$0.60 each typical2$1.20Typical price
Eggs, 1$0.30 each typical1$0.30Typical price
Mint, 0.5$1.99 each typical0.5$0.99Typical price
Berries, 7.5 oz$0.40/oz typical7.5 oz$3.00Typical price
Total for the servings shown$10.56

Swaps

  • Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Dried spices (cumin, paprika, chili powder, oregano)Cooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupDried herbs, spices and seasoning blendsSugar and brown sugar

Not included in the cost.

  • 50 minstart to table
  • Mediumdifficulty
  • 9servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDessertsSummer

Typical price

$1.17 per serving$4.69 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 cup udi's original granola
  • 1 tsp cinnamon
  • 2 tbsp melted coconut oil
  • 1 1/2 tbsp maple syrup
  • 4 oz neufchatel cheese
  • 1 cup greek yogurt
  • 1 lemon
  • juice of 1/2 a lemon
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • leaves from 4 sprigs of fresh thyme
  • 1 1/2 cups frozen wild blueberries
  • leaves from 2 sprigs of thyme
  • juice from 1/2 a lemon
  • 1 tbsp coconut sugar

Steps

  1. Heat the oven to 350 F and grease a nine-cup muffin pan with coconut oil.
  2. Crush the granola with cinnamon, melted coconut oil, and maple syrup, then press it into the muffin cups.
  3. Beat the neufchatel cheese, Greek yogurt, lemon zest, lemon juice, egg, maple syrup, vanilla, and thyme until smooth.
  4. Divide the filling over the crusts and bake for 22 minutes, until the centers are firm.
  5. Simmer the blueberries, thyme, lemon juice, and coconut sugar in a small saucepan for 6 minutes.
  6. Cool the cheesecakes for 10 minutes, then spoon the blueberry mixture over them.

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