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Making Mini Blueberry Cheesecakes with Kylee’s Kitchen

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Mini Blueberry Cheesecakes

Yield: Makes about 16 mini cheesecakes


For the crust

  • 1 cup graham cracker crumbs
  • 3 Tablespoons Challenge butter, melted


  • 16 Vanilla Wafer cookies

For the cheesecake

  • 2 packages Challenge cream cheese
  • 3/4 cup white sugar (151 grams)
  • 2 eggs
  • 2 teaspoons vanilla

For the blueberry sauce

  • 1/2 cup sugar (100 grams)
  • 2 and 1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups blueberries
  • 1 tablespoon lemon juice


For the crust

  1. Preheat your oven to 340 degrees Fahrenheit. Put liners in cupcake pan; set aside.
  2. Combine graham cracker crumbs with melted butter. Distribute evenly amongst liners and press down.
  3. Or if you plan to use vanilla wafers, place one wafer face-up inside each of the liners.

For the cheesecake

  1. In medium bowl, beat cream cheese until smooth and fluffy.
  2. Add sugar and beat until smooth. Add eggs and vanilla and beat until combined.
  3. Scoop cheesecake batter into cupcake liners 2/3 full.
  4. Bake for 25-30 minutes.
  5. Remove from oven and let cool at room temperature before transferring to refrigerator.

For the blueberry sauce

  1. Mix sugar and cornstarch in saucepan.
  2. Stir in water and add blueberries.
  3. Place saucepan on stove-top and set burner heat on medium high.
  4. Bring mixture to boil and let simmer for 3 minutes.
  5. Remove sauce from heat.
  6. Add spoonful to top of each cheesecake and serve.

Recipe courtesy of Kylee Wierks of Kylee's Kitchen

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