Ingredientes para Miniature Blueberry Cheesecakes
- Cupcake Liners
- Vanilla Wafers
- 8 ounces (225g) softened cream cheese
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup (approx. 12 tablespoons) blueberry pie filling (homemade or store-bought)
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Cómo preparar Miniature Blueberry Cheesecakes
- Preheat oven to 375°F (190°C). Line a muffin tin with foil liners.
- In a mixing bowl, beat together 8 ounces (225g) of softened cream cheese and 1/2 cup (100g) of granulated sugar until smooth and creamy.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract.
- Beat until the mixture is light and fluffy.
- Place one Nilla wafer in the bottom of each foil liner.
- Fill each liner about halfway with the cream cheese mixture.
- Bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Let cool completely in the muffin tin.
- Top each cheesecake with 1 tablespoon of blueberry pie filling (homemade or store-bought).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
22g
Carbs
6g
