6 Reviews

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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Chantelle June 20, 2002

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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Cooking with Culture!! March 12, 2008

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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jamb August 23, 2002

Wowza, these are great!

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annchase60 May 27, 2010

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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Mary_K May 11, 2008
Cheesecake Cupcakes with Blueberries