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    You are in: Home / Dessert / Cheesecake Cupcakes with Blueberries Recipe
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    Cheesecake Cupcakes with Blueberries

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    Nancy Van Ess's Note:

    originally from "Family Circle" magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
    2. 2
      Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
    3. 3
      speed in large bowl until smooth.
    4. 4
      Add eggs, beating just until blended.
    5. 5
      Beat in sour cream, vanilla and lemon rind.
    6. 6
      On low speed, beat in flour.
    7. 7
      Stir in blueberries.
    8. 8
      Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
    9. 9
      Remove cakes to rack to cool.
    10. 10
      Refrigerate. - - - - - - - - - - - - - - - - - -

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on June 20, 2002

      55

      I made these for a friend on her birthday, since her two favorite things are cheesecake and blueberries, and we both absolutely adored them! I didn't have any sugar cookies on hand when I was making them, so I used graham cracker crumbs with butter and sugar for the bottom instead. I later made more with the sugar cookies. Both turned out fabulous! Thanks for a tasty recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2008

      55

      Great recipe & really easy!! I love the lemon flavoring, it gives it a wonderful zest :0 I didn't have blueberries so I used raspberries and they came out fabulous!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2002

      55

      I also did not have any sugar cookies, so I followed Chantelle's lead and used graham cracker crumbs. I also used fat free cream cheese and sour cream, egg substitute and slightly thawed frozen blueberries and they were delicious. My co-workers thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cheesecake Cupcakes with Blueberries

    Serving Size: 1 (83 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 249.4
     
    Calories from Fat 113
    45%
    Total Fat 12.6 g
    19%
    Saturated Fat 6.4 g
    32%
    Cholesterol 67.9 mg
    22%
    Sodium 126.4 mg
    5%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 23.6 g
    94%
    Protein 3.8 g
    7%

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