Mini Blueberry Cheesecake Bites

Recipe from My Recipes

What you need:

Crust-

1/2 cup slivered almonds (finely ground)

1/2 cup graham cracker crumbs (about 3 cookie sheets)

1 TBsp sugar

dash of salt

2 TBsp unsalted butter (melted)

Filling-

1/2 cup sugar

2 tsp cornstarch

2 tsp vanilla extact

dash of salt

14oz 1/3 less fat cream cheese (softened)

2 large eggs (room temperature)

3 TBsp sour cream

48 blueberries

How to make them:

Preheat oven to 350˚F.

To prepare crust, combine first 4 ingredients in a bowl, stirring with a whisk.

Add butter and toss until well combined.

Place 48 paper mini muffin cup liners in a mini muffin cups.

Spoon 1 rounded teaspoon crust mixture into each.

Lightly press into bottom.

Bake for 5 minutes.

Cool completely on wire racks (leave oven on).

To prepare filling, place 1/2 cup sugar and next 4 ingredients (through cream cheese) in a medium bowl of an electric mixer.

Beat at medium speed for 3 minutes or until well combined.

Add eggs, 1 at a time, beating well after each addition.

Add sour cream, beat 1 minute or until combined.

Scoop about 1 TBsp filling into each muffin cup.

Place 1 blueberry on top of each cheesecake.

Bake for 12 minutes or until set.

Cool cheesecakes completely on a wire rack.

Chill for at least 2 hours in the refrigerator. 

Serve on a cute platter and ENJOY!