Mini Blueberry Cheesecakes Food

MINI BLUEBERRY CHEESECAKES

Steps:

• Preheat oven to 350°F. In a mixing bowl, combine the graham cracker crumbs and sugar and then pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups and then, with a small glass or flat object that's roughly the same size as the bottom of the muffin cup, press the mixture down firmly to form a crust. Set aside.
• Combine all the ingredients for the cheese filling, except for the blueberry jam, in the bowl of your food processor and process until the mixture is super smooth and creamy and completely lump free, about 2 minutes. Stop the motor to scrape the sides once or twice, as needed, to make sure that every last bit gets incorporated.
• Divide this mixture equally between the prepared muffin cups, filling each cup pretty much all the way to the top.
• Make a small well in the center of each cake with a spoon and drop about a teaspoon of blueberry jam over each cake. Then, with the help of a wooden skewer, delicately mix the blueberry jam into the cheese filling, making little swirls as you go. Do not go all the way to the bottom with that skewer or you might end up damaging the crust.
• Bake for 20 minutes, or until the tops start to get slightly colored, edges start to set but centers remain a little jiggly. Do not overbake, otherwise your cakes will be dry. Remove from oven and allow to cool 1 hour, then cover loosely with plastic wrap and refrigerate for at least 2 hours before serving.
• Serve chilled, topped with an extra spoonful of blueberry jam.
• Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

MINI BLUEBERRY CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
• In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
• Fold blueberries into the cream cheese mix.
• Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
• Divide cheesecake filling evenly among muffin tins.
• Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
• Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.