Mini Blueberry Cheesecakes Recipe
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.
Place blueberries in a blender. Blend until smooth, about 30 seconds. Set aside.
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.
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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