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petite blueberry cheesecakes

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield serving(s)
prep time 30 Min
cook time 5 Hr
method Bake

Ingredients For petite blueberry cheesecakes

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

How To Make petite blueberry cheesecakes

  • 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.
  • 2
    Bake in a preheated 325º oven for 6 minutes. Cool on a wire rack 10 minutes.
  • 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.
  • 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.
  • 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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