Blueberry Chai Mini Cheesecakes

Blueberries burst with flavor inside these incredibly delicious cheesecakes.


  • Cream Cheese  ·  12 ounces 
  • Vanilla  ·  2 teaspoons 
  • Sour Cream  ·  1/2 cup 
  • Powdered Sugar  ·  1/2 cup 
  • Heavy Cream  ·  1/4 cup 
  • Herbie's Chai Spice  ·  1 tablespoon 
  • Blueberries, fresh or frozen  ·  4 cups 
  • Granulated sugar  ·  1/2 cup 
  • Lemon Juice  ·  2 tablespoons 
  • 12 ounces Gingersnap crumbs  ·   
  • Butter  ·  1/2 stick 


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

Amuse Mélange

Amuse Mélange

Amuse is a Mélange (blended wine) designed by Bill to push the flavors of Bordeaux to the limit with a distinctly amusing twist with each vintage.