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Miniature Blueberry Cheesecakes Recipe

Miniature Blueberry Cheesecakes Recipe

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Ingredients:

Serving

Directions:

In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
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.
To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	72.08 Kcal (302 kJ)
Calories from fat	34.32 Kcal
		% Daily Value*
Total Fat	3.81g	6%
Cholesterol	12.44mg	4%
Sodium	46.07mg	2%
Potassium	26.75mg	1%
Total Carbs	8.84g	3%
Sugars	6.73g	27%
Dietary Fiber	0.33g	1%
Protein	0.89g	2%
Vitamin C	1.2mg	2%
Iron	0.1mg	0%
Calcium	12mg	1%

Amount Per 100 g
Calories	239.33 Kcal (1002 kJ)
Calories from fat	113.94 Kcal
		% Daily Value*
Total Fat	12.66g	6%
Cholesterol	41.29mg	4%
Sodium	152.96mg	2%
Potassium	88.82mg	1%
Total Carbs	29.34g	3%
Sugars	22.36g	27%
Dietary Fiber	1.08g	1%
Protein	2.96g	2%
Vitamin C	4.1mg	2%
Iron	0.3mg	0%
Calcium	39.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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