As pretty as petits fours, these luscious little two-bite gems can be finished with any kind of berry or preserves. Get ahead, and bake the cheesecakes in advance. After baking, they'll freeze up to one month. Thaw and top with preserves and fruit before serving.
12 paper baking cups
14 crisp gourmet cookies (such as Lotus Biscoff)
2 tablespoons butter, melted
Pinch of table salt
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.
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