Miniature Blueberry Cheesecakes Recipe

These little blueberry cheesecakes make for decadent treats, but with only 80 calories each, you can have the sweetness without going overboard! They are also super simple and perfect to serve to company. It’s a great way to bring out the flavor of our sweet Organic Blueberries.

Miniature Blueberry Cheesecakes Recipe

8 ounces cream cheese, at room temperature
3/4 cup sugar
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 pint blueberries
24 vanilla wafer cookies

In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed. Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

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