Mini Blueberry Cheesecake
This is the simplest recipe and the perfect amount for a little dessert. The rich cheesecake and blueberry pie filling is the perfect blend of sweet and tart.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 24 people
- 16 oz cream cheese softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbs lemon juice
- 24 vanilla wafers
- 21 oz canned blueberry pie filling
Preheat oven to 375 degrees Fahrenheit.
Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy.
Line a muffin tray with paper baking cups and place vanilla wafers in the bottom of each cup.
Fill the muffin liners 2/3 full with cream cheese mixture.
Bake in an oven for 15-20 minutes or until set.
Once the cheesecakes are cooled, top each with about 1 or 2 tablespoons of pie filling.
Chill and serve.
Calories: 143kcal | Carbohydrates: 17.3g | Protein: 2.2g | Fat: 7.3g | Saturated Fat: 4.4g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 13.1g | Calcium: 10mg | Iron: 0.4mg