Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by MyRecipes July 2008

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Recipe Summary

Yield:
24 cheesecakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

80 calories; fat 5g; saturated fat 2g; protein 1g; carbohydrates 9g; fiber 1g; cholesterol 10mg; sodium 47mg.
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