Ingredients

How to make it

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

People Who Like This Dish 0
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes