Blueberries burst with flavor inside these incredibly delicious cheesecakes.
Makes 20, 2 ounce cheesecakes
For the blueberry compote, add the blueberries and granulated sugar to a medium sauce pan and bring to a simmer, and cook for 30 minutes until the berries have burst and the liquid reduces by half. Remove from the heat, add the lemon juice and refrigerate compote at least 2 hours or overnight.
In a food processor add the cream cheese, sour cream, heavy cream, powdered sugar, chai spice and vanilla, and process until smooth. Transfer to a piping bag and chill at least 20-30 minutes or up to a day.
Melt the butter and mix into the gingersnap crumbs and set aside.
To assemble- Put 2 tablespoons of the gingersnap crumbs in the bottom of a two ounce ramekin and tamp down with the handle of a wooden spoon. Pipe one ounce of the cheesecake filling and top with a heaping tablespoon of the blueberry compote