Mini Blueberry Cheesecakes

40 mins

Ingredients

  • 1 cup Blueberries from Chile, divided
  • Small store-bought cookies (small size about 1 inch across). We used Amaretti.
  • 1 package cream cheese, room temperature
  • 1 egg
  • ¼ cup sugar

Directions

  1. Wash and pat blueberries ½ cup dry.
  2. Preheat oven to 350°F. Line muffin tin with cupcake liners. Place 1 cookie in the base of each.
  3. Equally divide ½ cup of blueberries into each prepared cupcake holder (4-5 each).
  4. With hand blender or stand mixer, combine cream cheese, egg, and sugar until smooth. Add vanilla to combine.
  5. Equally pour cream cheese mixture, and smooth top with spoon.
  6. Bake for about 18 minutes until set.
  7. Remove and cool. This can be done the day before. Keep in airtight container in the fridge until ready to use.
  8. You may serve with the cupcake liners on or remove liners before serving.
  9. When ready to serve, top with remaining blueberries and sprinkle with icing sugar if desired.
  10. Makes 9

Perfect for small groups, these mini cheesecakes are a beautiful choice for dessert courses and buffet tables alike and come together quickly!