Cheesecake Cupcakes with Blueberries
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
- Heat oven to 325 degrees.Line 12 muffin cups with foil liners.
- Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med.
- speed in large bowl until smooth.
- Add eggs, beating just until blended.
- Beat in sour cream, vanilla and lemon rind.
- On low speed, beat in flour.
- Stir in blueberries.
- Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min.
- Remove cakes to rack to cool.
- Refrigerate. - - - - - - - - - - - - - - - - - -
Questions & Replies
Got a question?
Share it with the community!
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!
-
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.