Mini Oregon Blueberry Cheesecakes

Mark your calendars because the 37th annual Ag Fest will be taking over the Oregon State Fairgrounds in Salem on April 27 and 28. 

The Ag Fest is a huge annual event, second largest to the Oregon State Fair itself, that was created to help kids learn where their food, fiber, and flora come from. They’ve thought of absolutely everything to give families the full agricultural experience to touch, taste, and see the incredible world of Oregon agriculture in a fun-filled, festive environment.

There are free activities ranging from planting seedlings, watching baby chicks hatch, racing mini pedal tractors, pony rides, a petting zoo, watching sheep get a haircut, learning how to saw timber like a logger, dog-herding demonstrations, cooking demos where you can taste local foods, and so much more! 

They even have farming tractors brought in for the kids to see up close and take photos with, a booth to teach the kids how to pan for gold, rodeo princesses handing out signed autographs, fire trucks with hands-on activities and obstacle courses, and as a bonus, all of the Oregon State Fair food vendors are there, too!

Not only is it a jam-packed weekend of learning made fun, but last year my kids came home from the event with more free goodies than we knew what to do with, from flowers and Douglas fir trees to plant, backpacks, stickers, pens and pencils, coloring books, kitchen towels and more.

Thanks to the Ag Fest’s generous sponsors such as Oregon Farm Bureau, Tillamook, Wilco, Oregon Dairy Women, Oregon Department of Agriculture, and Oregon Women for Agriculture, among many others, the event is free for children 15 and under and there is free parking. General admission is $15 for ages 16 and over. 

Oregon Blueberry Mini Cheesecakes 

Makes 6, half pint cheesecakes 

For the cheesecake:

• 6 Tbs. butter melted

• 16 oz Tillamook cream cheese softened (two 8 oz packages)

• 1/2 cup granulated sugar 

• 2 teaspoons vanilla extract 

• 1 cup heavy cream 

For the blueberry topping:

• 3 cups blueberries 

• 1/2 cup water

• 3/4 cup brown sugar

• 3 tsp lemon juice

• 3 tsp vanilla 

For the crust: 

• 9 graham crackers

• 2 Tbs. granulated sugar

• 1/4 cup salted butter 

• 1/8 tsp. cinnamon 

Directions:

1) In a small saucepan, bring blueberries, water, brown sugar, vanilla and lemon juice to a low boil. Then, reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the blueberries begin to thicken to a pie filling consistency. Set aside to cool. 

2) In a food processor, add graham crackers, sugar, and cinnamon and pulse until a crumb consistency. Add melted butter and pulse again until fully combined. 

3) In half pint jars, spoon in 2 tablespoons of graham cracker crumbs in the bottom of each jar, then press down tight to form the crust. Set aside. 

4) In a mixing bowl, add cream cheese, melted butter, sugar, vanilla and heavy cream and mix with a hand mixer until smooth. Spoon cheesecake batter into jars on top of graham cracker crust, pressing down gently with the back of the spoon to remove air bubbles. 

5) Spoon blueberry compote on top of cheesecake batter then refrigerate for at least two hours, covered in plastic wrap. Enjoy!