PETITE BLUEBERRY CHEESECAKES

PETITE BLUEBERRY CHEESECAKES image

Provided by Ellen Bales @Starwriter

Categories Cakes

Number Of Ingredients 12

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.