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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 20, 2002

      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!

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    • on March 12, 2008

      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!!

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    • on August 23, 2002

      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!

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    • on May 27, 2010

      Wowza, these are great!

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    • on February 17, 2010

    • on May 11, 2008

      I give this recipe three stars for taste and simplicity for making the filling. I used the slice-and-bake sugar cookie dough and then trimmed it to fit the cups. I would suggest a graham crust...this process was a little long. Also, I substiturted a combo of raspberries & strawberries and it left the filling a little loose and watery in spots.

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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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