Cheesecake Cupcakes with Blueberries

"originally from "Family Circle" magazine"
 
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Ready In:
50mins
Ingredients:
9
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!!
     
  3. 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!
     
  4. Wowza, these are great!
     
  5. I give this recipe three stars for taste and simplicity for making the filling. I used the slice-and-bake sugar cookie dough and then trimmed it to fit the cups. I would suggest a graham crust...this process was a little long. Also, I substiturted a combo of raspberries & strawberries and it left the filling a little loose and watery in spots.
     
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