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Savory Blue Cheesecakes

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 10 mins
Bake time 40 mins
Cool time 30 mins
Chill time 4 hrs
Freeze time 30 mins
Yield Makes 12 servings


  • 12 paper baking cups
  • Vegetable cooking spray
  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 (4-oz.) package crumbled blue cheese
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon granulated garlic
  • 2 large eggs

How to Make It

  1. Preheat oven to 325°. Place 12 paper baking cups in a muffin pan, and coat with cooking spray.

  2. Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared baking cups, filling completely full.

  3. Bake at 325° for 40 minutes or until set. Let cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill 4 hours. Freeze 15 to 30 minutes or until cheesecakes can be easily removed from baking cups. Remove and discard baking cups.