I was inspired to make this Lemon Blueberry Piecaken when I saw the most adorable blueberry pie at the SuperStore over the holidays. I know pie should really be described as 'yummy', 'tasty' or even 'scrumptious'. But this pie really was adorable. It was only 2.5 inches across, and came in cute single-serving containers. My first thought was: that will be perfect in a lemon cheesecake! The rest just sort of happened.
To make a mini piecaken, you really need a small 5" to 7" cake pan. If you have that, you can make a small piecaken with any small pie inside! If you can't find pies like the one I bought, make the blueberry pie recipe on my blog here and simply cut smaller circles of dough to fit in small/mini pie plates (find these at any grocery store, and even pre-made mini pie crusts in the freezer section!).
For the lemon flavouring, you can use natural lemon oil, if you have it. Or you can plan 1 day in advance and peel large pieces of lemon rind off a few lemons. Then soak them in the sugar that you plan to use for the dessert.
Here is how you tackle the rest of it:
To make a shortbread cheesecake crust, mix together the following ingredients:
- About 10 small shortbread cookies or lemon cookies, broken up
- 1/4 cup butter, melted
- 2 tbsp. granulated sugar
For the small cheesecake, beat together:
- 1 package cream cheese, softened (warmed in microwave with NO packaging for about 25 seconds)
- 1 egg
- 1/3 cup agave syrup
- 1 tbsp. lemon juice
- 1 lemon (you need the rind only should soak in the agave for 8 to 24 hours)
Cover with marshmallow (Martha Stewart has a recipe here, but simply spread over cake immediately, before it sets into squares. For lemon marshmallows, just add lemon oil or soak your sugar & corn syrup in lemon first). You can simply sprinkle icing sugar over top to prevent stickiness. Or torch it with a chef's torch, like I did. Lemon buttercream would also be a nice topping or white chocolate ganache and coconut pressed into the sides.
I know this recipe is very casual compared to my other recipes. Use the Comments section below if you have questions, and I will try to answer them as soon as I can.