Wild Blueberry Cheesecake Bites

Wild Blueberry Cheesecake Bites


One package graham crackers, finely crushed
1/4 cup sugar
4 tablespoons melted butter
1/4 teaspoon cinnamon

8 ounces whipped cream cheese, softened
4 tablespoons melted butter
1 cup frozen Josh Pond blueberries
1/2 cup Josh Pond Strawberry Preserves
1/4 teaspoon vanilla


1. Line a 6-cup cupcake tin and set aside.
2. Combine all crust ingredients and mix thoroughly.
3. Press 2 tablespoons of mixture into each cupcake liner. Set aside.
4. Put all filling ingredients in a Vitamix or food processor, and blend until thoroughly combined.
5. Pour about 1/4 cup into each cupcake liner on top of crust.
6. Freeze for minimum of two hours.
7. To serve, thaw slightly. Freeze any leftover cupcakes until ready to eat.

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