Best Petite Blueberry Cheesecakes Recipes

PETITE BLUEBERRY CHEESECAKES

PETITE BLUEBERRY CHEESECAKES image

These would make a wonderful snack or an item on a dessert tray. Serve them at a wedding or baby shower or a card party. Recipe & photo: Southern Living Magazine 06-20-14

Provided by Ellen Bales @Starwriter

Categories Cakes

Number Of Ingredients 12

Ingredients

12 - paper baking cups
14 - crisp gourmet cookies (such as lotus biscoff)
2 tablespoon(s) butter, melted
- pinch of table salt
1 1/2 package(s) (8 oz.) cream cheese, at room temperature
1/3 cup(s) sugar
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) vanilla extract
2 large eggs
1/4 cup(s) blueberry preserves
1/2 cup(s) fresh blueberries
- garnish: lime zest

Steps:

Place paper baking cups in 1 (12-cup) standard-size muffin pan. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs, butter, and pinch of salt. Firmly press about 1-1/2 Tbsp. crumb mixture into bottom of each baking cup.
Bake in a preheated 325º oven for 6 minutes. Cool on a wire rack 10 minutes.
Meanwhile, beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Divide mixture among prepared baking cups.
Bake at 325º for 15 to 20 minutes or until just set. Cool on wire rack 30 minutes. Cover and chill 4 to 24 hours.
Gently remove cheesecakes from pan. Top each with 1 tsp. preserves and a few blueberries. Garnish with lime zest if desired.

BLUEBERRY CHEESECAKE

Blueberry Cheesecake image

Can be made any time of the year, thanks to frozen blueberries.

Provided by JJOHN32

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 11

Ingredients

1 cup graham cracker crumbs
2 tablespoons white sugar
¼ cup melted butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Steps:

Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g