Mini Blueberry Cheesecakes
From infoforyourlife 7 years ago
- 33 to make
- Serves 12
This simple mini cheesecake recipe incorporates frozen fruit into the cake mix for added sweetness — while decreasing the amount of sugar required.
Ingredients
- • 1/2 cup (125 mL) Great Value frozen blueberries, thawed shopping list
- • 1 package cream cheese, softened to room temperature shopping list
- • 3/4 cup (175 mL) 2% Greek yogurt shopping list
- • 1/4 cup (60ml) granulated sugar shopping list
- • 1 large egg shopping list
- • 1 tbsp (15 mL) cornstarch shopping list
- • 1 tsp (5 mL) vanilla extract shopping list
- • 12 round vanilla wafer cookies shopping list
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.
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