Bite-size Blueberry Cheesecakes
Serves 18
30 mins prep
25 mins cook
55 mins total
These bite-size blueberry cheesecakes are a delightful summer dessert! The fresh blueberries burst with flavor, adding a tartness that complements the sweetness of the cheesecake. With a cream cheese base and a blueberry cream topping, they are a perfect treat for any occasion.
0 servings
1: Preheat oven to 275F. Line muffin tin with cupcake liners. Place 1 oreo in each liner. Place a few blueberries (6-7) on the cookie. 2: In the bowl of a mixer fitted with a whisk, beat cream cheese until soft. Add in sugar slowly then vanilla. 3: While mixer is running, drizzle in eggs. Add sour cream and salt. Mix until everything is fully combined. 4: Transfer batter in a piping bag (or ziploc bag) and pipe on the blueberries, until you reach the top of the muffin liner. 5: Bake for 25 min. Cool completely in the refrigerator. 6: In a mini blender, combine blueberries, banana and water. Blend until smooth. 7: In the bowl of an electric mixer, start whisking cream. Add icing sugar gradually. Once whipped, fold in blueberry sauce. 8: Transfer to a piping bag, or ziploc bag. 9: Pipe cream on each cheesecake, only when cooled. Place in the refrigerator to set.
