Miniature Blueberry Cheesecakes

Miniature Blueberry CheesecakesRecipe


24 cheesecakes

Cost per Serving:


Recipe from


Nutritional Information

Calories 80
Fat 5 g
Satfat 2 g
Protein 1 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 10 mg
Sodium 47 mg


8 ounces cream cheese, at room temperature
3/4 cup sugar
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 pint blueberries
24 vanilla wafer cookies


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.