Description
These Blueberry-Topped Mini Cheesecakes are a delightful bite-sized dessert featuring a rich and creamy cheesecake base with a vanilla wafer crust, topped with sweet blueberry pie filling.
Ingredients
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 can (21 oz) blueberry pie filling
- 24 vanilla wafers
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with 24 paper cupcake liners.
- Place one vanilla wafer, flat side down, in the bottom of each liner.
- In a large bowl, beat cream cheese until fluffy. Gradually add sugar, mixing well.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and lemon juice until fully incorporated.
- Spoon the cream cheese mixture evenly over the wafers in the liners, filling each about 3/4 full.
- Bake for 15-17 minutes or until set. Centers should no longer be jiggly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate cheesecakes for at least 2 hours or until chilled.
- Before serving, top each mini cheesecake with a spoonful of blueberry pie filling.
Notes
- These can be made a day ahead and stored in the refrigerator.
- You can substitute other pie fillings like cherry or strawberry if desired.
- Use full-fat cream cheese for best results.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
