March Break is right around the corner and my mama brain is busy thinking of things to keep the boys occupied for a whole week straight. The month of February was a busy one for us with two weekend getaways, so even the boys are just hoping for lots of down time. I’m all for sleeping in and movie nights, but if I leave the schedule up to the boys it will be filled with all the electronics, all the time, so I’ll still plan some fun activities for us to do together. 

My boys have never been big on crafts but one of their favourite activities from a very young age has always been baking with mom. As soon as they were able to sit unassisted, I’ve had them up on the kitchen counter helping me stir, measure and pour. Crafting with food kind of became our thing! We usually make a fun little cupcake creation over the March Break but now that the boys are getting older I find they are ready to take on more challenging projects, they feel like real little chefs!

These Mini Blueberry Cheesecakes are a great recipe for kids because they look a little bit fancy but are actually quite easy, plus they are kid sized! 

Mini Blueberry Cheesecakes

Ingredients:

• 1/2 cup (125ml) Great Value Frozen Wild Blueberries, thawed
• 1 package cream cheese, softened to room temperature
• 3/4 cup (175ml) 2% Greek yogurt
• 1/4 cup (60ml) granulated sugar
• 1 large egg
• 1 tbsp. (15ml) cornstarch
• 1 tsp (5ml) vanilla extract
• 12 round vanilla wafer cookies

Fruit Topping:

• 1/2 cup (125ml) Walmart Great Value Frozen Wild Blueberries, thawed
• 1 tbsp honey

Directions:

1. Preheat oven to 350°F.
2. In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
3. In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
4. Fold blueberries into the cream cheese mix.
5. Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup. I wasn’t able to find vanilla cookies but we spotted these awesome Great Value Ginger Snap Cookies at our local Walmart and they were a perfect fit and had an authentic cheesecake crust taste. 

6. Divide cheesecake filling evenly among muffin tins.
7. Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
8. Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
9. To make the fruit topping, purée blueberries in a small bowl (or I just use a glass measuring cup) until smooth with an electric hand mixer and stir in honey. Spoon over cheesecakes just before serving. 

Kids just love using the hand blenders! 

Yield: 12

Mini Blueberry Cheesecakes

Print

Prep Time 10 minutes

Cook Time 23 minutes

Additional Time 1 hour

Total Time 1 hour 33 minutes

Ingredients

• • 1/2 cup (125ml) Walmart Great Value Frozen Wild Blueberries, thawed
• • 1 package cream cheese, softened to room temperature
• • 3/4 cup (175ml) 2% Greek yogurt
• • 1/4 cup (60ml) granulated sugar
• • 1 large egg
• • 1 tbsp (15ml) cornstarch
• • 1 tsp (5ml) vanilla extract
• • 12 round vanilla wafer cookies
• Fruit Topping:
• • 1/2 cup (125ml) Walmart Great Value Frozen Wild Blueberries, thawed
• • 1 tbsp honey

Instructions

1. Preheat oven to 350°F.
2. In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
3. In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
4. Fold blueberries into the cream cheese mix.
5. Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
6. Divide cheesecake filling evenly among muffin tins.
7. Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
8. Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
9. To make the fruit topping, purée blueberries in a small bowl until smooth with an electric hand mixer and stir in honey. Spoon over cheesecakes just before serving.

The blueberry cheesecakes are tasty and colourful but feel free to use the same recipe with any of your favourite frozen fruit. My oldest son isn’t a blueberry fan so we made half of ours blueberry and the other half strawberry using Walmart’s Great Value Frozen Strawberries. We love to keep these 600g bags on hand all year round for making smoothies and love that they are affordably priced at under $5 a bag! 

Another option is to make the mini cheesecakes in ramekins. They will come out with a cleaner edge than the cupcake liners, but because ramekins are a little larger you may not end up with as many. You only need to fill the ramekins about half way. 

Kids will love decorating plates with the extra syrup topping to make restaurant worthy dessert plates! We went ahead and added an additional frozen berry to the top for decoration!

This March Break, slap on your aprons, turn up the tunes and let the kids make a delicious fruity dessert for the family. Kids Can Cook! 

This post is sponsored by Walmart Canada as part of the Walmart Great Value Frozen Fruit program. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions on this blog are my own.