Cheesecake Cupcakes with Blueberries

Nancy Van Ess's Note:

originally from "Family Circle" magazine

• Total Time: 50 mins
• Prep Time: 50 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 12 sugar cookies
• 8 ounces cream cheese, room temperature
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon, rind of, grated
• 3 tablespoons flour
• 1 cup blueberries

Directions:

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

Reviews

[Chantelle]

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!

[Cooking with Culture!!]

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!!

[jamb]

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!