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Easy Peasy Upside-Down Mini Cheesecakes

A Twenty-Minute Dessert that Dazzles

by: Paula Roy

When it comes to cheesecake, I am a big fan of the crust. Crunchy, sweet, and packed with flavour ... why, it just makes sense to put it on top instead of hiding it at the bottom! These single serving mini cheesecakes are speedy to prepare and even easier to serve – no more worrying about whether that delicious crust will hold together from pan to plate. Best of all, you can make them with many different kinds of fruit (and you even can cheat successfully by using jam!) PLUS they can be baked up a day or two before serving. Use your favourite homemade ginger cookie recipe or make it even easier with tasty store-bought ones.

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  • 1 cup frozen blueberries, raspberries, strawberries or peaches (or use 1/2 cup jam)
  • 3 tbsp white sugar
  • 2 tsp cornstarch dissolved in 2 tbsp water
  • 4 oz (1/2 cup) (brick – not the spreadable kind) cream cheese
  • 1 egg
  • 3 tbsp white sugar
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp freshly grated lemon rind
  • 4 ginger cookies, crumbled


  Preheat oven to 350 F.

  Combine blueberries, sugar, and cornstarch and water in a small saucepan. Cook mixture over medium heat, stirring often, until thickened (about 3 minutes).

  Combine cream cheese, egg, sugar, lemon juice and lemon rind in a small bowl. Whip together with an electric mixer until fairly smooth (about 90 seconds).

  Divide the blueberry mixture among four 4 ounce (1/2 cup) ramekins placed on a baking sheet.

  Pour the cream cheese mixture over top, dividing evenly.

  Bake for 15 minutes.

  When cooled, top with cookie crumbs. Store at room temperature for up to 6 hours or refrigerate for up to 48 hours.

Makes 4 mini cheesecakes