MINI BLUEBERRY CHEESECAKES
The only thing better than making treats with the kids is being able to make them with more natural sources of sugar
Provided by Mary Jenny
Categories Cheesecake
Time 33m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
- 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.
- Fold blueberries into the cream cheese mix.
- Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
- Divide cheesecake filling evenly among muffin tins.
- Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
- Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
Nutrition Facts : Calories 133.2, Fat 8.7, SaturatedFat 4.5, Cholesterol 38.5, Sodium 91.5, Carbohydrate 12.1, Fiber 0.3, Sugar 6.8, Protein 2.1
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