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By: Kayla ..
| Description: | ||
| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 24 | |
| Ingredients: | ||
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8 ounces cream cheese, at room temperature 3/4 cup sugar 2 tsp finely grated lemon zest 1 teaspoon vanilla extract 1 pint blueberries 24 small vanilla wafer cookies |
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| Directions: | ||
| 1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed. 2. 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. 3. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out. Garnish each cheesecake with a small dollop of whipped cream and a blueberry, if desired. |
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| Notes: | ||
| Try these with raspberries, if you prefer them. Puree and... | ||
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