Blueberry Mini Cheesecakes
These cheesecakes have a ton of flavor with the cookie crust and the plump, fresh blueberries on top. Make the cakes ahead of time and add the preserves (I love Bonne Maman Wild Blueberry Preserves) and berries right before you serve.Plan Ahead Note: cream cheese needs to be softened to room temperature and the eggs also need to be brought to room temperature. These cakes taste best if refrigerated overnight.
- 12 paper baking cups
- 14 Lotus Biscoff cookies
- 2 Tablespoons butter melted
- pinch salt
- 1 8 oz. pkg. cream cheese softened to room temperature
- ⅓ cup granulated sugar
- 2 Tablespoons fresh lime juice
- ½ teaspoon vanilla extract
- 2 large eggs room temperature
- ¼ cup blueberry preserves
- ½ cup fresh blueberries
- Preheat oven to 325°. Place paper baking cups in a 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 a pinch of salt. Firmly press about 1 ½ Tablespoons crumb mixture into bottom of each baking cup.
- Bake at 325° for 6 minutes. Cool on a wire rack for 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 the yellow disappears after each addition.
- Divide mixture among prepared baking cups. Bake at 325° for 15-20 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 teaspoon preserves and a few blueberries.
Recipe from Southern Living Magazine.