petite blueberry cheesecakes

Indianapolis, IN
Updated on Jun 20, 2014

These would make a wonderful snack or an item on a dessert tray. Serve them at a wedding or baby shower or a card party. Recipe & photo: Southern Living Magazine 06-20-14

prep time 30 Min
cook time 5 Hr
method Bake
yield Makes 12

Ingredients

  • 12 - paper baking cups
  • 14 - crisp gourmet cookies (such as lotus biscoff)
  • 2 tablespoons butter, melted
  • - pinch of table salt
  • 1 1/2 packages (8 oz.) cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup blueberry preserves
  • 1/2 cup fresh blueberries
  • - garnish: lime zest

How To Make petite blueberry cheesecakes

  • Step 1
    Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1-1/2 Tbsp. crumb mixture into bottom of each baking cup.
  • Step 2
    Bake in a preheated 325º oven for 6 minutes. Cool on a wire rack 10 minutes.
  • Step 3
    Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
  • Step 4
    Bake at 325º for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.
  • Step 5
    Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries. Garnish with lime zest if desired.

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