1 1/2 (8-oz.) packages cream cheese, at room temperature
1/3 cup sugar
2 tablespoons fresh lime juice
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup blueberry preserves
1/2 cup fresh blueberries
Garnish: lime zest
How to Make It
Preheat oven to 325°. Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1 1/2 Tbsp. crumb mixture into bottom of each baking cup.
Bake at 325° for 6 minutes. Cool on a wire rack 10 minutes.
Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
Bake at 325° for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.
Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries.
Note: We tested with Bonne Maman Wild Blueberry Preserves.
I'm going to a ladies' night on Monday and made a dozen of these in a trial run. I used gingersnaps for the crust but followed the recipe for the cheesecakes otherwise. I used orange marmalade on half and strawberry jam on the others. Very easy! So cute! I'm sure these will be a hit.
What a great idea for a party. Mini cheesecakes. I like sour cream in my cheesecake. So I used Tyler Florence's ultimate cheesecake recipe for the cake but followed this recipe for everything else. Worked well and got rave reviews. Just the perfect size and such and easy clean up. We had leftovers which were very easy to share. Will make this again for sure!
I had never made cheesecake before and found this recipe for a cook-out. It had simple ingredients and was very easy to make! I also love that it's made in a muffin tin, which makes for easy clean-up. I had rave reviews from all of the guests and will definitely make this again.
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