Mini Blueberry Cheesecakes

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a blender, puree blueberries until smooth, about 30 seconds. Set aside.

3. 3

   In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.

4. 4

   Fold blueberries into the cream cheese mix.

5. 5

   Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.

6. 6

   Divide cheesecake filling evenly among muffin tins.

7. 7

   Bake for 22 to 25 minutes, until cheesecakes are slightly firm.

8. 8

   Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

No additional tips available.