These mini cheesecakes are a perfect serving size for a light dessert. The blueberries on top add a splendid finishing touch.
How To Make Mini Blueberry Cheesecake
Ingredients
- breadcrumbs
- 2 tbsp butter, melted
- 1 1/2 pkg cream cheese
- 1/3 cup sugar
- 2 tbsp lime juice
- 1/2 tsp vanilla
- 2 eggs
- 1/2 cup blueberries, fresh
Instructions
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Place baking cups in each muffin tin.
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Stir the breadcrumbs and butter together.
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Press 1 ½ tablespoon of the breadcrumb-butter mixture into each muffin tin and bake at 325° F for 6 minutes. Cool for 10 minutes.
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Beat together the cream cheese, sugar, vanilla, and lime juice with an electric blender. Add the eggs gradually and beating gently.
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Next, equally divide the mixture between each baking cup. Bake for 15 to 20 minutes and cool for 30 minutes. Chill for at least 4 hours.
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Top each mini cheesecake with blueberries.
Nutrition
- Sugar: 7g
- :
- Calcium: 32mg
- Calories: 150kcal
- Carbohydrates: 8g
- Cholesterol: 63mg
- Fat: 12g
- Fiber: 1g
- Iron: 1mg
- Potassium: 54mg
- Protein: 3g
- Saturated Fat: 7g
- Sodium: 102mg
- Vitamin A: 478IU
- Vitamin C: 1mg
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