Huckleberry Cheesecake Pies with Pecan Shortbread Crust

Huckleberry Cream Cheese Mini Pies 
w/ Pecan Shortbread Crust

for the crust:
1 cup flour
1/2 cup butter- softened
1/2 cup brown sugar
1/2 tsp. salt
1/2 cup chopped pecans (optional)
-In a bowl, combine all ingredients. Using a fork, mix all ingredients until well blended. I used salted butter and skipped the salt!

-Heat oven to 350. Line a muffin tin with liners. Spoon about 2 tablespoons of shortbread dough into each muffin tin. Using your fingers, press firmly and evenly into the bottom of each liner. Bake for 10-12 minutes and then let cool in the pan.

Note: I had enough shortbread mix for 18 rounds, but only enough filling for 14....the rounds are delicious eaten as shortbread cookies!

for the cream cheese layer:

1 cup heavy whipping cream

1/4 cup superfine sugar

1/2 tsp vanilla

8 oz. cream cheese (1 package)- at room temp.
1/2 cup powdered or superfine sugar
1 tsp. vanilla

- In a tall-sided bowl, beat heavy cream, 1/4 cup sugar and 1/2 tsp vanilla until peaks form.  

- In a separate bowl, beat together cream cheese, powdered sugar and vanilla until smooth and fluffy. Fold the whipped cream into the cream cheese mixture using a wide spatula until thoroughly combined.  DO NOT USE A MIXER TO COMBINE. 

for the huckleberry or berry topping:
2-3 cups frozen (or fresh) huckleberries or other berries
1/4 cup sugar
1/4 cup water
Juice of Half a lemon,

3 tbsp. cornstarch

-In a saucepan, dissolve cornstarch and sugar in water and lemon juice, then mix in berries and stir over medium heat until it comes to a simmer. Continue cooking and stirring for about 3 minutes until thick. Remove from heat.

to assemble:

-Once shortbread crusts/cookies are cool, spoon cream cheese mixture on top of each crust, smoothing to fill each cup fully. Put in the fridge to set for at least 30 minutes.
-To serve, spoon a layer of huckleberry mixture over top. Once all mini pies are done, put in the fridge for an hour or more to set.

*If you prefer to make a full-size pie, just press the shortbread crust into the bottom and sides of a pie plate and bake for 15-20 minutes instead of 12. Cool and then spread cream cheese layer over top. Cool again and then pour berry mixture over top and let set in refrigerator. 

Enjoy!

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