These little bites cheesecake are moist, rich, and loaded with blueberries. For convenience and speed, it begins with a cake mix and uses canned blueberry pie filling. The recipe makes a lot which is a good thing, since no one can eat just one. Try these two-bite cheesecakes for your next party dessert or bake sale. You will need a total of 2 large blocks of cream cheese for this recipe.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 6 to 7 dozen
Ingredients:
- Bottom:
- 4 ounces (half of a large 8-ounce block) 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 (18.25 ounces) French vanilla cake mix (see Notes)
- .
- Filling:
- 12 ounces (1-1/2 large 8-ounce blocks) 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
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 About.com, Inc.
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 About.com, Inc.
