Blueberry Cheesecake Minis

READY IN: 2hrs 10mins
Recipe by looneytunesfan

Makes a great dessert.

Top Review by mailbelle

I totally agree with the previous reviewer. These tasted great, but were a little awkward to eat. I guess I expected them to 'set up' a little more, but even after 24 hours in the fridge, the consistency didn't seem thick enough. I'll make them again, but serve them in something sturdier than a paper cupcake liner.

Ingredients Nutrition

Directions

  1. Place 12 paper cupcake liners in a muffin pan. Place 1 vanilla wafer in each liner. Crumble the remaining 2 wafers into a small bowl; set aside.
  2. In a medium bowl, with an electric mixer, beat the cream cheese until smooth. Gradually beat in the sweetened condensed milk. Add the lemon juice; stir until the mixture starts to thicken.
  3. Set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture. Spoon the mixture into the cupcake liners. Top each with reserved wafer crumbs and a large blueberry. Cover loosely with waxed paper, and chill for at least 2 hours before serving.

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