3 hours
12 
easyIn need of an easy, yet show-stopping dessert? Look no further than these mini blueberry lemon cheesecakes! Made in a standard muffin tin, these mini cheesecakes feature a vanilla wafer crust and are the perfect blend of sweet and fresh flavors.
Ingredients
FILLING
- 16 oz. softened cream cheese
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- ½ cup sugar
- 1 cup sour cream
- 2 eggs
- 1 Teaspoon vanilla extract
- 2 cups Wish Farms blueberries
CRUST
- 1 Cup vanilla wafer cookies, crushed
- 4-5 Tablespoons melted butter
TOPPING
- Crushed vanilla wafers
- 2 Tablespoons blueberry sauce or blueberry jam
- Wish Farms blueberries
- 2 Tablespoons strawberry jam
- Wish Farms strawberries (sliced)
- Lemon slices (optional)
Directions
Crust
- Preheat oven to 300 degrees
- Line a standard 12-count muffin tin with paper cupcake liners
- In a bowl, combine melted butter and crushed vanilla wafers
- Scoop about 2-3 teaspoons of crust mixture in each liner, using the spoon to level out crust
FILLING
-
In a mixing bowl, add cream cheese and using an electric mixer, mix until smooth
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Add lemon juice and zest and combine until there are no lumps.
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Mix in sugar and sour cream.
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Add eggs and mix on low speed. Add vanilla extract and mix.
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Fold in Wish Farms blueberries and set filling aside.
BAKE
-
Add filling to liners over crust
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Bake cheesecakes for 30 to 40 minutes, or until middle slightly jiggles.
- Allow cheesecakes to cool at room temperature for 1 hour
TOPPING
-
Sprinkle cookie crumbles on top of cooled cheesecakes.
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Mix 1 cup of blueberries with blueberry sauce or jam until all blueberries are shiny.
- Repeat in separate bowl with strawberries.
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Top each cheesecake with a sprinkle of vanilla wafer crumbs and a spoonful of berries.
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Cut lemon slices into fourths. Add a lemon slice to the top of each cheesecake (optional)
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Refrigerate for about 2 hours or until cold, then serve.
