Ingredients Jump to Instructions ↓

  1. Ingredients: Bottom: 1/2 (4 ounces) package cream cheese , at room temperature 1 large egg, at room temperature 1/8 teaspoon almond extract 8 Tablespoons (1 stick or 1/2 cup) butter, melted, but at room temperature 1 box (18 1/4 ounces) French vanilla cake mix (see Notes) Filling: 1-1/2 (8-ounce) packages cream cheese, at room temperature 2 large eggs, at room temperature 1-1/4 cups powdered sugar 2 teaspoons pure vanilla extract 1 can (21 ounces) extra-fruit blueberry pie filling, drained

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees F. Line mini-muffin pans with papers. For the Bottom: Cream 4 ounces of cream cheese , 1 egg, butter, and almond extract together on low speed until combined, about 1 minute. Some small lumps are okay. Blend in cake mix by hand until combined. It will be very thick, but pliable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper. For the Topping: Place cream cheese, 2 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over the vanilla base. Do not overfill. Press 2 to 3 drained blueberries into the filling in each muffin. Bake at 350 degrees F. for 15 to 17 minutes, until lightly browned around edges. Cool completely before serving. Yield: about 6 to 7 dozen mini cheesecakes Notes: If you are unable to find the French vanilla variety of cake mix, substitute a white cake mix and add 1 teaspoon of vanilla extract to the batter. Blueberry Cheesecake Bites Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to, Inc.


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