Lemon-Blueberry Cheesecake Minis – a delicious recipe with lemon cake mix, MIRACLE WHIP Dressing Family, eggs, PHILADELPHIA Cream Cheese, powdered sugar, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Mix dry cake mix, dressing and 1 egg until blended; spoon into 24 lined muffin cups, adding about 2 Tbsp.
3
to each prepared cup.
4
Beat cream cheese in small bowl with mixer until creamy.
5
Add 1 cup sugar and lemon juice; mix well.
6
Add remaining eggs, 1 at a time, mixing after each addition just until blended.
7
Spoon into muffin cups.
8
Bake 20 to 25 min.
9
or until centers are almost set and edges are lightly browned.
10
Cool in pans 10 min.
11
Remove to wire racks; cool completely.
12
Refrigerate 3 hours.
13
Microwave marmalade in small microwaveable bowl on HIGH 10 sec.
14
or just until warmed.
15
Add blueberries; stir to evenly coat.
16
Spoon over cheesecakes; sprinkle with remaining sugar.
596
kcal
Calories
42
g
Fat
44
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pkg. (2-layer size) lemon cake mix, 1/2 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07, 3 eggs, divided, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.
Yes, Lemon-Blueberry Cheesecake Minis falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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