Mini-Blueberry Cheesecakes recipe

Ingredients:

Crust:

2 ½ cups biscuit crumbs.

4 tablespoons sugar .

1 cup melted butter .

Filling:

1 ½ cups softened cream cheese.

½ cup sugar.

¼ teaspoon vanilla.

2 eggs.

1 can of blueberry filling or equivalent quantity of reduced down fresh blueberries.

Directions:

Preheat oven to 350°F.

Prepare a 12-hole muffin pan.

In a bowl, combine biscuit crumbs, sugar and melted butter. Blend well.

Divide into 12 portions then press to cover the bottom and sides of the muffin pan.

Set aside.

In a bowl, beat the cream cheese until soft then add the sugar and vanilla.

Add the eggs and beat until smooth.

Pour into the prepared crusts.

Bake for about 25 minutes or until the filling is set.

Allow to cool then top with the blueberry filling.

Chill before serving.

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