In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.
It was super easy to make. I used a blender because I don't have a food processor and my cream cheese was not room temperature; it went from the fridge right in to the blender. Once done I put them on the freezer and they settled better.
My family really liked the recipe...I will make it again!! :)
Utterly disgusting. These did not set up at all. I left them in the refrigerator for 2 days and all I had was a soggy mess. I used 1/3 less fat cream cheese. I wonder if that is the reason. Regardless, I will not make again.
This is to "Charoulli...Did you use fresh fruit? It sounds like you night have used canned fruit and maybe not drained it enough. Canned and frozen nerries always have more moisture. Good luck next time.
We thought these were very easy and tasted fruity and creamy.
I've made this recipe twice because everyone who has tried them likes the taste. But even though I follow the recipe word for word, both times the cheesecake was watery rather than firm after hours in the fridge. I even tried the freezer, but as soon as you take them out, they become watery.
I also tried black forest fruit the second time.
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