Cheesecake Cupcakes with Blueberries

Total Time
Prep 50 mins
Cook 0 mins

originally from "Family Circle" magazine

Ingredients Nutrition


  1. Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
  2. Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
  3. speed in large bowl until smooth.
  4. Add eggs, beating just until blended.
  5. Beat in sour cream, vanilla and lemon rind.
  6. On low speed, beat in flour.
  7. Stir in blueberries.
  8. Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
  9. Remove cakes to rack to cool.
  10. Refrigerate. - - - - - - - - - - - - - - - - - -
Most Helpful

I made these for a friend on her birthday, since her two favorite things are cheesecake and blueberries, and we both absolutely adored them! I didn't have any sugar cookies on hand when I was making them, so I used graham cracker crumbs with butter and sugar for the bottom instead. I later made more with the sugar cookies. Both turned out fabulous! Thanks for a tasty recipe!

Chantelle June 20, 2002

Great recipe & really easy!! I love the lemon flavoring, it gives it a wonderful zest :0 I didn't have blueberries so I used raspberries and they came out fabulous!!

Cooking with Culture!! March 12, 2008

I also did not have any sugar cookies, so I followed Chantelle's lead and used graham cracker crumbs. I also used fat free cream cheese and sour cream, egg substitute and slightly thawed frozen blueberries and they were delicious. My co-workers thank you!

jamb August 23, 2002