Ingredientes para Blueberry Cheesecake Minis
- 1 sleeve (about 16) vanilla wafers
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- Lemon Juice Concentrate
- Fresh Blueberries
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Cómo preparar Blueberry Cheesecake Minis
- Line a muffin tin with 12 paper cupcake liners.
- Place one whole vanilla wafer in the bottom of each liner.
- Crumble the remaining 14 vanilla wafers into a small bowl and set aside.
- In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
- Gradually beat in the sweetened condensed milk until well combined.
- Add the lemon juice and stir until the mixture thickens slightly.
- Gently fold in all but 12 large blueberries, reserving these for garnish.
- Spoon the cream cheese mixture evenly into the prepared cupcake liners.
- Top each mini cheesecake with a spoonful of the reserved crumbled vanilla wafers and one of the reserved large blueberries.
- Cover the muffin tin loosely with waxed paper and chill in the refrigerator for at least 2 hours before serving. For best results, chill overnight.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
31g
Carbs
8g
