Baby Blue Cheese Cakes with Sticky Toffee Drizzle

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 10/15/2020
Serves: 9 Save

Ingredients (15)

Cheesecakes

  • 1½ cup Rolled Oats
  • ½ cup Chopped Almonds
  • ½ cup Light Brown Sugar
  • ¼ cup Butter
  • 16 oz Cream Cheese
  • 3 Large Eggs
  • ¼ cup Sour Cream
  • ¾ cup Salemville® Blue Cheese Crumbles

Sticky Toffee Drizzle

  • 2 T Butter
  • ½ cup Light Brown Sugar
  • ½ tsp Ground Ginger
  • 2 T Heavy Cream
  • 8 Pitted Dates
  • ¼ tsp Vanilla Extract
  • ¼ cup Chopped Almonds

Directions

  1. Preheat oven to 375° F. Line 18 medium muffin cups with foil liners; set aside.

  2. To Make Cheesecakes: In a large mixing bowl, combine oats, almonds, brown sugar and butter, blending well. Spoon about 2 tablespoons of the mixture into the bottom of each foil-lined muffin cup, then press firmly to form a crust. (The bottom of a clean spice jar works very well for packing the crust.) Bake 8 to 10 minutes, or until lightly browned. Remove from oven; let cool.

    Reduce oven temperature to 325° F. In a large bowl, beat softened cream cheese on medium-high speed of electric mixer until light and fluffy, scraping bowl several times during the process. Add eggs, one at a time, beating just until blended, then add sour cream and blue cheese, stirring to incorporate well. Divide batter evenly among prepared muffin cups. Bake 20 to 22 minutes, or just until set. Cool in pans on wire rack. Cover and chill until serving time.

  3. To Make Sticky Toffee Drizzle: Melt butter in a saucepan placed over medium heat; when hot, add brown sugar, ginger and heavy cream, stirring until the sugar has dissolved. Add the dates and vanilla, stirring gently just until the dates are heated and softened.

  4. To serve, drizzle a little sauce from the date mixture over the bottom of each of 9 serving plates. Remove cheesecakes from the foil liners; place two in the middle of the sauce on each plate, then spoon remaining date mixture over top. Sprinkle with chopped almonds.

Recipe courtesy of Janice Elder, Bronze Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest.

Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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