Mini Blueberry Cheesecakes Recipe

Mini Blueberry Cheesecakes Recipe

1-hour 40-Minute recipe Serves 12
Our mini blueberry cheesecakes recipe incorporates the fruit puree right into the batter for added sweetness, and includes a wafer cookie in the bottom to act as the crust. These are the perfect single-serving desserts for entertaining!
1-hour 40-Minute recipe Serves 12


Prep: 15 mins | Cook: 22 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F. Line a 12-cup muffin pan with paper liners. Place one wafer cookie at the bottom of each liner.

  • 2

    Place blueberries in a blender. Blend until smooth, about 30 seconds. Set aside.

  • 3

    Beat cream cheese, yogurt, sugar, egg, corn starch and vanilla extract in a medium bowl, using an electric mixer, until smooth. Scrape down the sides of the bowl when done. Gently fold blueberry purée into cream cheese mixture until just swirled. (Do not over-mix.) Divide cheesecake filling evenly among muffin cups.

  • 4

    Bake until cheesecakes are slightly firm, about 22 to 25 minutes. Remove pan to a rack to cool completely. Refrigerate for at least 1 hour before serving. Top with more thawed frozen blueberries, if desired.

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Last updated: August 17th, 2021

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