We’re thrilled to introduce our new partner in recipe creation, Carrie, owner of “Pantry to Table”, who has been crafting incredible dishes using Abingdon Olive Oil Company products! One of her latest creations is Blueberry Mini Cheesecakes, a perfectly portioned dessert that’s rich, creamy, and bursting with flavor—thanks to a special ingredient: AOOC Wild Blueberry Balsamic Vinegar!🍇✨
The addition of our Wild Blueberry Balsamic takes the blueberry topping to the next level, adding depth and a touch of tangy sweetness that complements the velvety cheesecake base. Whether you opt for a jumbo muffin pan for a more generous serving or a standard muffin pan for bite-sized treats, this recipe is a must-try.
For best results, she recommends using a water bath to ensure smooth, flat cheesecakes. But if you’re short on time, skipping the water bath and filling the liners ¾ full will still give you delicious results! These cheesecakes can be stored in the fridge for up to five days or frozen for up to three months, making them a perfect make-ahead treat.
Want to try this delicious dessert? Head over to Pantry to Table to get the full recipe!
Happy baking!
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