Individual Blueberry Cheesecakes

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About This Recipe

Recipe: Individual Blueberry Cheesecakes


  • 14 vanilla wafers
  • 1 package (8 ounces) regular cream cheese or Neufchâtel (13 less fat), softened
  • 1 can (14 ounces) regular or fat-free sweetened condensed milk
  • ½ cup lemon juice
  • 1-¼ cups fresh blueberries


  1. Place cupcake liners in 12 (3-inch) muffin pan cups
  2. place 1 vanilla wafer in each cup
  3. Into a small bowl, crumble the remaining 2 wafers
  4. Set aside
  5. In a mixing bowl, with an electric mixer, beat cream cheese until smooth
  6. Gradually beat in condensed milk
  7. Add lemon juice, stirring until mixture starts to thicken
  8. Set aside 12 large blueberries
  9. Fold the remaining berries into cream cheese mixture
  10. Spoon mixture into cupcake liners
  11. Top each with some of the reserved crumbs and a large blueberry
  12. Cover loosely with waxed paper
  13. Refrigerate in the muffin pan until firm, 1 to 2 hours, before serving

Number of servings (yield): 12

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