Mini Blueberry Cheesecakes
Preheat oven to 350F. In a blender, puree blueberries until smooth, about 30 seconds. Set aside. In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With and electric hand mixer, blend until smooth, scraping down the sides of the bowl when done Fold blueberries into the cream cheese mix. Line a 12-count muffin tin with paper liners. Place 1 wafer cookie at the bottom of each muffin cup. Divide cheesecake filling evenly among 12 muffin tins. Bake for 22-25 minutes, until cheesecakes are slightly firm. Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
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Last updated: October 27th, 2020
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