Mini Blueberry Cheesecakes

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   In a blender, puree blueberries until smooth, about 30 seconds. Set aside.
3. 3
   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.
4. 4
   Fold blueberries into the cream cheese mix.
5. 5
   Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
6. 6
   Divide cheesecake filling evenly among muffin tins.
7. 7
   Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
8. 8
   Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.