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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