As you saw in the Meat Pie Palooza recipe, dessert for our evening of mystery meats was individual bone marrow cheesecakes. These things are such a hit with meat eaters!
This is a creamier, gluten-free variation on my previous Bone Marrow Mini Cheesecakes, this time using some corn starch in place of the flour, plus heavy cream and a little bit more sugar.
Instead of pre-made mini pie crusts from your grocery store’s baking aisle, keep
Beefore you get started, here are some easy instructions for rendering your own bone marrow.
![](https://i0.wp.com/thegart.com/wp-content/uploads/2019/03/Rohnert-Park-Bone-Marrow-Cheesecakes.jpg?resize=750%2C938)
Bone Marrow Cheesecake Filling Base
- 3 tbsp bone marrow
- 3 8-oz boxes cream cheese
- ⅓ cup sour cream
- 1 1/2 cups sugar
- ½ tsp salt
- 1 1/2 tsp bourbon vanilla
- 3 tbsp heavy cream
- 1 tsp cornstarch
- 2 whole eggs + 2 egg yolks
- 24 prepped cupcake tins full of oatmeal-cinnamon pie crust
Ginger Lime Blueberry Add-In - Zest of 4 limes
- Juice of 2 limes
- 1 tsp ginger paste
- 2 cups fresh blueberries
Pumpkin Pie Spice Add-In - 1 tbsp pumpkin pie spice
- 1/2 tsp ginger
- 2 tbsp honey
Cheesecake Directions
- Beat the bone marrow, cream cheese, sugar, sour cream, salt, and vanilla, until fluffy and smooth.
- Whisk the heavy cream and cornstarch together until completely smooth.
- Add the eggs one at a time and beat until just barely mixed in. Then add the egg yolks and cream/cornstarch slurry. Mix until just combined.
- If you want to try a couple of the plain cheesecakes just to see what the bone marrow flavor does for them, scoop them out now.
- Add your choice of filling. We divided the base in half and made both Ginger-Lime Basil and Pumpkin Pie Spice. If you only make one variety, double the filling add-ins.
- Pour the
filling into your pre-made mini graham cracker crusts or a graham cracker crust lined cupcake mold. - Arrange a dozen mini cheesecakes in a glass baking dish. Add ½ cup warm water to the bottom of the dish, taking
care the water level is at least 1 inch below the top of the pies. - Bake at 350F for 20-25 minutes or until the center stops wobbling and the top edges are barely brown
- Before serving, top each blueberry-ginger-
limie cheesecake with 1 tbsp fresh blueberries
![](https://i0.wp.com/thegart.com/wp-content/uploads/2019/03/Rohnert-Park-Bone-Marrow-Cheesecakes-2.jpg?resize=750%2C342)
Gluten Free Oatmeal cinnamon Pie Crusts
- 2 cups gluten-free oatmeal
- 2 tbsp sugar
- 2 tsp cinnamon
- ⅛ tsp salt
- 4 tbsp butter, melted and cooled
Directions
- Pulse the oatmeal in a food processor until it’s like a coarse flour.
- Mix in the sugar, cinnamon, and salt.
- Work the butter into it until you have a crumbly dough
- Butter a cupcake pan. Press the crust into the cupcake molds and bake at 400F for 10 minutes.
- You can now fill them with your bone marrow cheesecake and bake exactly like the non-gluten free variety.
OR GO CRUST FREE!
Instead of baking these with a crust, just pour your filling into buttered ramekins
Once they’re fully baked and cooled, you can dress them up a bit by sprinkling 1/2 tbsp turbinado sugar over the top of each ramekin and broil for 1-2 minutes. This will give you a crunchy top crust reminiscent of a creme brulee.
PALEO NOTES:
A lot of Paleo diners are excited by the idea of a bone marrow cheesecake or creme brulee but want a dairy free option. I’m lactose intolerant and therefore need a fist full of pills to enjoy my own dessert creation, so I get it.
To help you out, here’s a link to Paleo Leap’s Dairy Free Cheese Substitute Recipes. If you try making a bone marrow dessert with a Paleo soft cheese substitute, please let me know how it works out!