Miniature Blueberry Cheesecakes

Vegetarian
Miniature Blueberry Cheesecakes
45 min.
24
97kcal

Suggestions


Indulge your sweet tooth with these delightful Miniature Blueberry Cheesecakes, a perfect dessert that combines the rich creaminess of cheesecake with the juicy burst of fresh blueberries. Whether you're hosting a summer gathering, a birthday celebration, or simply treating yourself to something special, these cheesecakes are sure to impress your friends and family.

What makes these miniature treats truly irresistible is not just their adorable size, but also their easy preparation! In only 45 minutes, you can whip up 24 servings of these luscious bites, making them an ideal choice for any occasion. Each cheesecake is packed with flavor from the creamy filling enhanced by a splash of zesty lemon and aromatic vanilla. The contrasting tartness of the blueberries adds a refreshing touch that balances the sweetness perfectly.

These cheesecakes are also a vegetarian-friendly delight, catering to a wide range of dietary preferences. They come together effortlessly with just a food processor and a muffin tray, ensuring your time in the kitchen is short and sweet. The adorable presentation, with each cheesecake set atop a vanilla wafer, makes them visually appealing while adding a satisfying crunch.

So why not bring a little joy to your dessert table? These Miniature Blueberry Cheesecakes are not only a feast for your taste buds but also a charming way to celebrate life’s special moments. Don’t wait—get started on these delightful cheesecakes and let the compliments pour in!

Ingredients

  • pint blueberries 
  • ounces cream cheese at room temperature
  • teaspoons lemon zest finely grated
  • 0.8 cup sugar 
  • teaspoon vanilla extract 
  • 24  vanilla wafers 

Equipment

  • food processor
  • knife
  • muffin tray
  • offset spatula

Directions

  1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine.
  2. Add blueberries and pulse until mixed.
  3. Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon.
  4. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
  5. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

Nutrition Facts

Calories97kcal
Protein3.9%
Fat39.64%
Carbs56.46%

Properties

Glycemic Index
8.92
Glycemic Load
8.77
Inflammation Score
-2
Nutrition Score
1.4339130430118%

Flavonoids

Cyanidin
1.67mg
Petunidin
6.22mg
Delphinidin
6.99mg
Malvidin
13.33mg
Peonidin
4mg
Catechin
1.04mg
Epigallocatechin
0.13mg
Epicatechin
0.12mg
Luteolin
0.04mg
Kaempferol
0.33mg
Myricetin
0.26mg
Quercetin
1.51mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:96.65kcal
4.83%
Fat:4.38g
6.74%
Saturated Fat:2.26g
14.1%
Carbohydrates:14.04g
4.68%
Net Carbohydrates:13.46g
4.9%
Sugar:10.48g
11.65%
Cholesterol:9.6mg
3.2%
Sodium:54.08mg
2.35%
Alcohol:0.06g
100%
Alcohol %:0.17%
100%
Protein:0.97g
1.94%
Vitamin K:4µg
3.81%
Manganese:0.07mg
3.4%
Vitamin A:137.64IU
2.75%
Vitamin B2:0.05mg
2.65%
Vitamin C:2.13mg
2.58%
Vitamin B1:0.03mg
2.32%
Fiber:0.57g
2.3%
Folate:7.34µg
1.83%
Phosphorus:15.03mg
1.5%
Vitamin E:0.19mg
1.29%
Vitamin B3:0.25mg
1.24%
Selenium:0.87µg
1.24%
Calcium:10.65mg
1.07%
Source:My Recipes