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Mini Blueberry Cheesecake Cupcakes
Mini Blueberry Cheesecake Cupcakes
- Recipe Submitted by Parfait on 11/16/2014
Category: Holiday, Cheesecakes, Berries
Ingredients List
- Cheesecake Crust
- 2 cups graham crackers or Oreos, crushed
- 1 stick butter, melted
- 3 tablespoons granulated sugar
- Cheesecake
- 2 8 ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Topping
- 1 21 ounce can of blueberry pie filling
- ½ teaspoon lemon juice - optional
Directions
1. Preheat oven to 350 degrees F and line mini muffin tins with paper cups.
2. In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well.
3. Press ½ tablespoons cracker crumbs into the bottom of each cupcake liner and set aside.
4. In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
5. Add sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream. Mix well.
6. Allow cheesecake to rest for about 10 minutes. Meanwhile, prepare crust. In a medium bowl, crush oreos or graham crackers into crumbs. 7.Measure 2 cups and combine with melted butter and sugar. Mix until combined well. Press ½ tablespoons cracker crumbs into the bottom of each cupcake liner. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
8. Remove from the oven and refrigerate (a few hours or even overnight).
9. Serve with chilled blueberries filling on top.
2. In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well.
3. Press ½ tablespoons cracker crumbs into the bottom of each cupcake liner and set aside.
4. In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.
5. Add sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream. Mix well.
6. Allow cheesecake to rest for about 10 minutes. Meanwhile, prepare crust. In a medium bowl, crush oreos or graham crackers into crumbs. 7.Measure 2 cups and combine with melted butter and sugar. Mix until combined well. Press ½ tablespoons cracker crumbs into the bottom of each cupcake liner. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.
8. Remove from the oven and refrigerate (a few hours or even overnight).
9. Serve with chilled blueberries filling on top.
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