Blueberry Cheesecake Minis

1. 1

   Place 12 paper cupcake liners in a muffin pan.

2. 2

   Place 1 vanilla wafer in each liner.

3. 3

   Crumble the remaining 2 wafers into a small bowl; set aside.

4. 4

   In a medium bowl, with an electric mixer, beat the cream cheese until smooth.

5. 5

   Gradually beat in the sweetened condensed milk.

6. 6

   Add the lemon juice; stir until the mixture starts to thicken.

7. 7

   Set aside 12 large blueberries; fold the remaining blueberries into the cream cheese mixture.

8. 8

   Spoon the mixture into the cupcake liners.

9. 9

   Top each with reserved wafer crumbs and a large blueberry.

10. 10

    Cover loosely with waxed paper, and chill for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.