Recipe adapted from the Food Network Magazine

Cheesecake Bites:

• 2/3 cup graham cracker crumbs (4 sheets)
• 2 tbsp. unsalted butter, melted
• 3 tbsp. sugar, divided
• 2 oz. cream cheese, room temperature
• 2 tbsp. heavy cream
• 1 tsp. freshly squeezed lemon juice
• 1/2 tsp. vanilla extract

Toss the crumbs with the melted butter and 1 tbsp. sugar in a medium bowl. Using (2) 1-1/2 cup shallow ramekins (like creme brule dishes), press the mixture into the bottoms and up the sides. Using the same bowl add the softened cream  cheese  and stir well with a spatula. Add the heavy cream, lemon juice, vanilla and the remaining 2 tbsp. sugar; mix until smooth. Spoon into the prepared ramekins.; cover and freeze until firm, at least 2 hours.

Once the ramekins are frozen remove from the freezer and turn out onto a cutting board and roughly chop. Cover, and  keep frozen until ready to assemble.

Blueberry Sauce:

• 3 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp. cornstarch
• 1 tbsp. freshly squeezed lemon juice
• 1 cup water

Combine all of the ingredients in a medium saucepan; bring to a simmer, stirring occasionally. Cook, while gently squashing the berries as they soften, until the mixture is thick, about 30 minutes. You should have 1-1/2 cups sauce; cook longer to reduce if necessary. Remove to a small bowl and refrigerate until cold. I swirled most of the sauce into the ice cream (instead of making a layer) and saved the rest to drizzle over the bowls of ice cream.

Ice Cream:

• 2 cups heavy cream
• 6 oz. cream cheese, at room temperature
• 2/3 cup sour cream
• 2/3 cup sugar
• 1 tsp. vanilla extract
• 1/2 tsp. lemon zest, finely grated
• pinch of salt

Place all of the ingredients in a food processor and process until very thick and fluffy. This took around 3 minutes (give or take) on high with my food processor.

I used a 9-inch square baking pan and layered the ice cream mixture, next I swirled in the blueberry sauce and finally the cheesecake bites. Cover with plastic wrap, pressing it against the surface and gently pushing in the cheesecake bites; freeze for at least 3 hours. Leave out at room temperature 20 minutes before scooping.

Recipe by cookingwithauntjuju.com