Mini Blueberry Cheesecakes

1 cup Graham Cracker Crumbs
6 Tablespoons of butter, melted
1 (8 oz) package cream cheese, softened
1/3 cup sugar
1 (8 oz) container Cool Whip, thawed
21 ounces can blueberry pie filling (cherry works great too!)

  1. Mix together the graham crumbs and butter until well blended; press onto bottoms of 12 paper-lined muffin cups.
  2. Beat cream cheese and sugar in a large bowl on medium speed until smooth and the sugar is dissolved. Gently stir in whipped topping. Spoon into mini pie crust and spread to the edge of crust. Refrigerate for at least 1 hour. Top with pie filling just before serving.

Can't eat them all? They freeze great! Stick them in an air tight container and they will last about 3 weeks!

Original Recipes visit: Mini Blueberry Cheesecakes @

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