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Miniature Blueberry Cheesecakes

Yield 24 cheesecakes

Ingredients

  • 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

Nutrition Information

  • calories 80
  • fat 5 g
  • satfat 2 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 10 mg
  • sodium 47 mg

How to Make It

  1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.

  2. 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.

  3. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.