What’s Cookin’: Mini Cheesecakes

It started with a tub of blueberry cream cheese. It came with a bucket of bagels I purchased from Einstein’s. I knew I would never finish this cream cheese before the expiration date. Why? Because though I love me some blueberries, I don’t particularly like blueberry cream cheese on my bagels. It’s just a little too sweet and all together too much.

So what do you do with cream cheese you’re not going to eat? Make mini cheesecakes of course!  I had to add some plain cream cheese to this recipe because there was not enough blueberry to complete the recipe. But they turned out delicious with a light blueberry flavor that was not too overpowering. AND I got to use my new hand-mixer.

This recipe is simple and I found it on allrecipes.com

Mini Cheesecakes

  • 12 vanilla wafers
  • 2 (8 ounce) packages cream cheese, softened
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2/3 cup white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
  3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
  4. Fill each baking cup 2/3 full with cream cheese mixture.
  5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack.

Add a slice of strawberry on top.. YUM!

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