Mini Blueberry Cheesecakes

Name: Mini Blueberry Cheesecakes
Ingredients: 1/2 cup (125 mL) Great Value frozen blueberries, thawed; 1 package cream cheese, softened to room temperature; 3/4 cup (175 mL) 2% Greek yogurt; 1/4 cup (60ml) granulated sugar; 1 large egg; 1 tbsp (15 mL) cornstarch; 1 tsp (5 mL) vanilla extract; 12 round vanilla wafer cookies

8 ingredients

8 steps

Ingredients

1/2 cup (125 mL) Great Value frozen blueberries, thawed
1 package cream cheese, softened to room temperature
3/4 cup (175 mL) 2% Greek yogurt
1/4 cup (60ml) granulated sugar
1 large egg
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) vanilla extract
12 round vanilla wafer cookies

Directions

1

Preheat oven to 350°F.
2

In a blender, puree blueberries until smooth, about 30 seconds. Set aside.
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

Fold blueberries into the cream cheese mix.
5

Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
6

Divide cheesecake filling evenly among muffin tins.
7

Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
8

Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.