Blueberry Cheesecake Canapes
Recreate the synergistic flavors of Blueberry Cheesecake with a gingersnap crumb crust in 15 minutes using gingersnap cookies topped with a quick cheesecake spread and a dab of blueberry jam.
Total cook time
- 4 ounces Lucerne® light cream cheese
- 1 tablespoon Signature Kitchens™ powdered sugar
- 1/2 teaspoon lemon juice
- Pinch of nutmeg (optional)
- 24 Signature Kitchens™ Ginger Snaps cookies
- 4 tablespoons Signature SELECT™ Blueberry Jam
In small bowl of electric mixer, beat cream cheese, powdered sugar, lemon juice and nutmeg, if desired, on medium-low speed until blended. You can cover this and store in your refrigerator until about 30 minutes before you are ready to serve.
Right before serving, spread a teaspoon of the cheesecake mixture onto each ginger snap then top each with a dab (1/2 teaspoon) of blueberry jam in the center. Garnish the blueberry jam with a piece of lemon, toasted nut, flaked coconut, etc. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.