Blueberry Cheesecake Cups
Author: 
Recipe type: Dessert
Serves: 24
 
Ingredients
  • FOR CHEESECAKE CUPS WHEN PRE-MADE FRUIT FILLING IS AVAILABLE:
  • 1 -2 cans blueberry or cherry pie filling
  • 2 8-ounce cream cheese
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon fresh lemon juice
  • 24 vanilla wafers
  • Paper cupcake cups
  • FRESH BLUEBERRY SAUCE (OPTIONAL):
  • 1 10 ounce frozen package organic blueberries
  • ¾ cup water
  • ½ cup sugar
  • 2 tablespoons cornstarch diluted with 2 tablespoons water
  • Lemon juice, just a squeeze
Instructions
  1. Preheat oven to 375.
  2. Cream together cream cheese and sugar until smooth.  I substituted the cream cheese with lower fat neufchatel cheese.
  3. Add eggs, vanilla, lemon juice and mix well.
  4. Place one vanilla wafer in each cup.
  5. Fill each cup about ¾ full with the cream cheese mixture.
  6. Bake for 15-20 min at 375.  Let cool completely.  The cheesecake cups will rise and look puffy when they first come out of the oven, and then they'll sink a little.
  7. While the cheesecake cups are baking and cooling, make the blueberry filling, if you are not using canned fruit sauce.
  8. Combine water, frozen blueberries, a squeeze of lemon and sugar.  Cook for 10 - 15 minutes on medium high heat while stirring until blueberries are tender.  Dissolve cornstarch in cold water and pour into the pan.  Stir the blueberry mix until it thickens.  Remove from heat and let cool to room temperature.
  9. Gently spoon blueberry filling on top of each cheesecake cup, spread, and serve immediately. Store blueberry cheesecake cups in the refrigerator.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/03/blueberry-cheesecake-cups/