Miniature Blueberry Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
8 ounces cream cheese, at room temperature |
3/4 cup sugar |
2 teaspoons finely grated lemon zest |
1 teaspoon vanilla extract |
1 pint blueberries |
24 vanilla wafer cookies |
Directions:
1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
2. 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.
3. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.
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